I have been on a mission for at least the last 12 months trying to find the perfect whole wheat bread recipe. I've found a few that are okay... but it seems to get a really good, moist and fluffy bread I always have to add at least some white flour. I can't tell you how frustrating it's been! I knew there was the perfect recipe out there somewhere.. I've bought 100% whole wheat bread from bakeries that has tasted fine- why couldn't I recreate it at home? I even researched the science of bread to try to understand what I was doing wrong.
Somewhere along my plight, my good friend Tina was probably chuckling to herself because all along she was in possession of such sought after recipe. It had been handed down from her mother who had always made homemade bread. Tina is the mother of eight and has carried on her mother's tradition of never buying store-bought "air bread". I've known for years that she always makes whole wheat bread and I've often wondered how in the heck she has time to make enough bread every week to satisfy her large family (and more importantly how she twisted their arms and forced them to eat such bread..) Well, finally Tina finished her chuckle fest and took pity on my plight. She gave me her recipe. I made this the other day and was delighted by how easy it was. I was practically jumping up and down in excitement when I sliced into it and it was not only good but delicious. Even my husband liked it!!
Honey Whole Wheat Bread
In a very large bowl, mix together:
5 1/2 cups warm water
5 cups whole wheat flour
2 Tbsp salt
2 1/2 Tbsp Saf-Instant yeast
2/3 cup oil
2/3 c. liquid honey*
Allow to rest 10-30 minutes until dough is bubbly and yeast has completely dissolved.
Add 8 more cups whole wheat flour and mix until thoroughly combined. Grease loaf pans. Form into 4 large loaves (or 6 small). Cover with a lightly damp breathable kitchen cloth and let rise 30-40 minutes or until doubled in size. Bake at 350 degrees F. for 30-35 minutes. (I baked mine for 33 minutes and it was perfect.)
Allow loaves to cool before slicing.
You can freeze this with good results- even pre-assemble your kids' peanut butter and jelly sandwiches for school lunches like Tina does for easy grab and go on a busy morning. (Which I assume is every morning with eight kiddos!)
*If honey has crystalized simply microwave it until it is liquid again. (about 30 seconds)
P.S.- Some events may have been changed for the entertainment value of the audience. IE-Tina never purposely withheld her recipe. Thanks for sharing Tina!
Somewhere along my plight, my good friend Tina was probably chuckling to herself because all along she was in possession of such sought after recipe. It had been handed down from her mother who had always made homemade bread. Tina is the mother of eight and has carried on her mother's tradition of never buying store-bought "air bread". I've known for years that she always makes whole wheat bread and I've often wondered how in the heck she has time to make enough bread every week to satisfy her large family (and more importantly how she twisted their arms and forced them to eat such bread..) Well, finally Tina finished her chuckle fest and took pity on my plight. She gave me her recipe. I made this the other day and was delighted by how easy it was. I was practically jumping up and down in excitement when I sliced into it and it was not only good but delicious. Even my husband liked it!!
Honey Whole Wheat Bread
In a very large bowl, mix together:
5 1/2 cups warm water
5 cups whole wheat flour
2 Tbsp salt
2 1/2 Tbsp Saf-Instant yeast
2/3 cup oil
2/3 c. liquid honey*
Allow to rest 10-30 minutes until dough is bubbly and yeast has completely dissolved.
Add 8 more cups whole wheat flour and mix until thoroughly combined. Grease loaf pans. Form into 4 large loaves (or 6 small). Cover with a lightly damp breathable kitchen cloth and let rise 30-40 minutes or until doubled in size. Bake at 350 degrees F. for 30-35 minutes. (I baked mine for 33 minutes and it was perfect.)
Allow loaves to cool before slicing.
You can freeze this with good results- even pre-assemble your kids' peanut butter and jelly sandwiches for school lunches like Tina does for easy grab and go on a busy morning. (Which I assume is every morning with eight kiddos!)
*If honey has crystalized simply microwave it until it is liquid again. (about 30 seconds)
P.S.- Some events may have been changed for the entertainment value of the audience. IE-Tina never purposely withheld her recipe. Thanks for sharing Tina!
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