Basic Whole Wheat Bread
"This is a delicious basic bread recipe. We use this for our everyday sandwich bread. Prep time includes rising time."
- Ready In:
- 3hrs 40mins
- Ingredients:
- 7
- Yields:
-
2 loaves
ingredients
- 2 cups very warm water
- 1 tablespoon active dry yeast (I use SAF instant)
- 2 teaspoons salt
- 1⁄3 cup honey
- 1⁄3 cup light olive oil
- 1⁄8 teaspoon vitamin C powder (it helps the bread to rise better) (optional)
- 6 cups whole wheat flour (may be a little more or less)
directions
- Proof yeast by mixing with 1Tablespoon honey and 1/4 cup warm water in a glass measuring cup.
- Set aside and allow to stand until it bubbles up.
- 5-10 minutes.
- If using instant yeast, skip this step and mix yeast in with dry ingredients.
- In a large mixing bowl blend together water, salt, honey, oil and vitamin C powder.
- Add 3 cups of the flour and the yeast mixture.
- Mix thoroughly.
- Add in as much of the remaining flour as you can stir in.
- Then turn out onto a board and knead for 10 minutes until smooth and elastic.
- Try not to add too much more than the 6 cups called for in the recipe.
- Place dough in a lightly oiled bowl, cover and let rise until doubled in size.
- About 1-1/2 hours.
- Punch down, divide in half and shape into two loaves.
- Place in oiled pans, cover and let rise until doubled.
- Bake in a 350 degree oven for 35 to 45 minutes until golden brown.
- Turn out of pans and let cool on a rack.
- Enjoy!
- You can also use 1/2 whole wheat flour and 1/2 unbleached flour if you prefer.
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Reviews
-
Very similar to a bread recipe from Sue Gregg Cookbooks that we made for years (even my three year old was making it). Great bread. -
Thank you so much for a simple and delicious recipe! I brushed a bit of honey on the crust before and after baking, mmmmm mmmm. One note about proofing the yeast, I think 10 minutes might be a bit much... also, make sure your honey is completely dissolved in the water, and then sprinkle in the yeast, otherwise, the yeast may get caught in the honey and become one big mushy clump. Again, Thanks so much for a great recipe, it's a keeper! -
i loved this bread! i think i ate a whole loaf myself! was a little skeptical at first because it didn't seem to rise too much. it was a very heavy/hearty bread. thanks!
RECIPE SUBMITTED BY
JillAZ
Cave Creek, 0
<p>My DH and I live in Arizona. We have five children ages 24, 20, 16, and 14 year old twins. I LOVE to cook and find it a lot of fun and very relaxing. I have an extensive cookbook collection and enjoy reading them. <br /><br /><br /><img src=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/BtoBHosts.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <br /><a href=http://photobucket.com target=_blank><img src=http://i19.photobucket.com/albums/b161/tisht/freezer.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /></a> <br /><br /><a href=http://s7.photobucket.com/albums/y254/Missymop/?action=view?t=daringdingos.jpg target=_blank><img src=http://i7.photobucket.com/albums/y254/Missymop/daringdingos.jpg border=0 alt=Photobucket /></a> <br /><br /><a href=http://s19.photobucket.com/albums/b161/tisht/?action=view?t=tish2.jpg target=_blank><img src=http://i19.photobucket.com/albums/b161/tisht/tish2.jpg border=0 alt=Recipezaar Challenge 2008 /></a></p>
