This is the best whole-wheat bread recipe I have come across to date. I love that the bread is very moist, uses only ingredients that could be kept in food storage for long periods of time, and is made with honey.Whole Wheat Bread
Bake at 350 degrees, makes 5 medium loaves
Adapted from Sisterscafe
3 1/2 cups hot tap water (hot, not warm - helps offset the cool can of milk)
1 (12oz) can evaporated milk
3 Tbs instant yeast (like SAF)
2/3 cup oil
1 cup honey (use the same measuring glass as the oil and the honey slides right out)
1 cup white flour (I use bread flour because I always have it, but it doesn’t really matter)
3 Tbs vital wheat gluten
2 Tbs dough enhancer (optional)
12 (+) cups whole wheat flour (I use white wheat: About 8 cups of wheat will yield the 12 cups of flour)
1 1/2 Tbs salt
Grind your wheat (in your electric wheat grinder) while mixing everything else. Using a Bosch or other heavy duty mixer, combine ingredients in the order given, mixing well after half the flour, then add the other half of flour and salt. Add a little extra white flour as needed if dough is too sticky. I sometimes need another whole cup. Knead in mixer for 8 minutes. Spray your counter with cooking spray and then form your dough on the counter into loaves and place in prepared pans. (I also spray my hands with oil so that I don’t have to use extra flour to work with the dough). Press down the sides of loaf to fill the bottom of the pan, leaving the top round and smooth. Let rise in a warm spot until almost desired bread size (about 1 hour). Bake in preheated 350 oven for 25-30 minutes. Remove from oven to wire racks and brush tops of hot loaves with butter, if desired. Let cool about 10 minutes, then remove from pans and let cool.
Notes:
• If you have a Kitchenaid, just cut the recipe in half and freeze the rest of the evaporated milk for the next time you make the bread. Then shape the dough into two loaves. I did this for a couple of years before I had a Bosch.
• You can also use store-bought whole-wheat flour, but the rise time will be just a little longer because the flour will be cooler than that which has just been ground.
• I recommend getting all of the ingredients out on the counter before you start so that you never leave the salt out accidentally, as I have been known to do! You want to add the salt toward the end so it doesn’t interfere with the yeast, but you certainly don’t want to forget it!
Adapted from Sisterscafe
3 1/2 cups hot tap water (hot, not warm - helps offset the cool can of milk)
1 (12oz) can evaporated milk
3 Tbs instant yeast (like SAF)
2/3 cup oil
1 cup honey (use the same measuring glass as the oil and the honey slides right out)
1 cup white flour (I use bread flour because I always have it, but it doesn’t really matter)
3 Tbs vital wheat gluten
2 Tbs dough enhancer (optional)
12 (+) cups whole wheat flour (I use white wheat: About 8 cups of wheat will yield the 12 cups of flour)
1 1/2 Tbs salt
Grind your wheat (in your electric wheat grinder) while mixing everything else. Using a Bosch or other heavy duty mixer, combine ingredients in the order given, mixing well after half the flour, then add the other half of flour and salt. Add a little extra white flour as needed if dough is too sticky. I sometimes need another whole cup. Knead in mixer for 8 minutes. Spray your counter with cooking spray and then form your dough on the counter into loaves and place in prepared pans. (I also spray my hands with oil so that I don’t have to use extra flour to work with the dough). Press down the sides of loaf to fill the bottom of the pan, leaving the top round and smooth. Let rise in a warm spot until almost desired bread size (about 1 hour). Bake in preheated 350 oven for 25-30 minutes. Remove from oven to wire racks and brush tops of hot loaves with butter, if desired. Let cool about 10 minutes, then remove from pans and let cool.
Notes:
• If you have a Kitchenaid, just cut the recipe in half and freeze the rest of the evaporated milk for the next time you make the bread. Then shape the dough into two loaves. I did this for a couple of years before I had a Bosch.
• You can also use store-bought whole-wheat flour, but the rise time will be just a little longer because the flour will be cooler than that which has just been ground.
• I recommend getting all of the ingredients out on the counter before you start so that you never leave the salt out accidentally, as I have been known to do! You want to add the salt toward the end so it doesn’t interfere with the yeast, but you certainly don’t want to forget it!
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