Ingredients: whole wheat flour, oil, honey, salt, water (not pictured) and yeast
Dissolve the yeast into warm water
In the mixer combine the hot water with about half of the flour.
And mix.
Then add the remaining ingredients to the mixing bowl: honey and oil
salt
and finally the yeast mixture. The hot water will have cooled enough by now to not kill the yeast, but it will be warm enough to speed the yeast along.
While mixing, continue to add flour until the dough comes away from the sides of the mixer.
You want the dough to be tacky---but not sticky. Meaning, when you stick it with your finger, it sticks to it a little, but doesn't leave any dough on your fingertip.
When you reach that point, set the timer and let the dough knead in the mixer for ten minutes. While you are waiting, go ahead and spray the insides of your bread pans with cooking spray so the finished loaves won't stick.
It looks like it's ready to jump into the pans, eh? Slow down there dough!
Dump the dough onto a clean counter top that you've sprayed with cooking spray or a little oil. You don't want to introduce any more flour.
I used a knife to cut the dough into four equal pieces
And shaped them into four loaves
And I'm not kidding you, this is after 30 minutes of sitting on the counter!
Cook in the oven at 350 degrees for 30 minutes until brown and delicious.
That was so easy, it was almost like cheating.
More wheat bread recipes: Whole Wheat Bread in a Mixer
Whole Wheat Bread in a Bread Machine
Grandma’s Whole Wheat Bread
Liz Freestone
5 cups hot tap water
7 cups whole wheat flour
2 Tablespoons yeast
1/2 cup warm water
2/3 cup oil
2/3 cup honey
2 Tbsp salt
5-6 cups whole wheat flour
Add yeast to warm water—set aside. Put hot water and 7 cups flour into a mixer and mix well. Add oil, salt and honey, mix well. Then add yeast and remaining flour—5 cups, then more until the dough does not stick to the sides of the bowl.
Beat 10 minutes
Oil counter top and divide the dough into 4 equal portions. Shape into loaves and place in greased bread pans (she used Pam). Raise to top of pans (about 30 minutes if done in warm oven).
Bake at 350 degrees for 30 minutes.
Makes four loaves.
One year ago on SGI: How To Plan Your 3 Month Supply
6 comments:
How much salt?
I never get tired of new recipes...especially for whole wheat bread.:) I'm really not the best bread baker, so trying new recipes gives me hope that I will actually be able to turn out a good loaf.
Thanks for sharing!
Joyce
I use a recipe similar to this all the time and it makes great bread! YUM!
Mine's in the oven now! It smells wonderful!
We made this over the weekend and are very pleased with the recipe. I too wondered about the salt, but it came out good as listed on the recipe. I like this one because it is for a mixer, but doesn't require dough enhancer. And of course, the bread came out well. We even cooked some of it in the sun oven and made breakfast rolls (cinnamon rolls with eggs and salsa instead of cinnamon and sugar). Thank you for posting this.
I found one that was so simple I could do it without sleep. This would work also but 3 c for the Dutch oven. Tossed into glass bowl, mixed by hand a few times, it looked shaggy. Put Saran Wrap over it and let it sit 12 hrs. It looked shaggy ( supposed to, not over mixed ). Folded it over once for air pockets, sprayed the Dutch oven, baked at 450 for 20 min then removed Dutch oven lid and finished it at another ten min.
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