Revised Whole Grain Bread

“This is a revision of Wholesone Simple Wheat Bread”
READY IN:
1hr 30mins
SERVES:
14
UNITS:
US

Ingredients Nutrition

Directions

  1. Gather all your ingredients together and tools: large mixing bowl, sturdy wooden spoon, small clean towel, clean surface to roll the dough, knife to cut it into two equal parts, rolling pin, two clean bread pans.
  2. Wash your hands and rinse well (and dry them) before beginning, and after handling the eggs.
  3. Combline first eleven ingredients in a large mixing bowl.
  4. Carefully mix with a sturdy wooden spoon.
  5. (I have snapped a couple spoons with this recipe, so use caution.
  6. Once the ingredients are mixed, add some of the all purpose flour.
  7. Mix slightly with the spoon until it is too stiff, and then knead with your hands (right in the same bowl) adding more all purpose flour as necessary until it forms a smooth, elastic ball that is not too sticky, about 10 minutes.
  8. Cover the bowl of dough with a small towel and let it sit for about 20 minutes; a few more is not a problem.
  9. While it is resting make sure you have a clean space to roll the dough.
  10. Oil the clean surface with some olive oil, and dump the dough onto it.
  11. Cut it into equal halves.
  12. Roll each half separately in triangular shapes.
  13. Roll into loaves from small end to base.
  14. Fold under the ends and place in greased & floured bread pans.
  15. Cover with plastic wrap or something simular and refrigerate for at least 2 hours, but don't leave it alone for more than 24 hours, or it will become overgrown --
  16. Begin preheating the oven to about 350 (or slightly less).
  17. Puncture any obvious air bubbles that formed with an oiled toothpick.
  18. Bake for about an hour, or a little more if necessary.

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