I really wanted a whole wheat bread recipe that didn’t have any oil in it and that just had the basic food storage ingredients in it, so a few months ago, I went searching and I came across this recipe, I tried it and I LOVE it. I modified it a little bit to my liking but the recipe was just what I was looking for. I have made this bread well over oh I don’t know maybe 30-40 times (a lot) and I love it. It’s easy, basic, healthy, clean, a great way to use your food storage, and so delicious. Try it and let me know what you think.
- 1 1/2 Tablespoons instant yeast (I always use the SAF brand it's my favorite)
- 2 C. warm water
- 1/3 C. honey (you can substitute white sugar if you don't have honey, but honey is better for you and my preference for this recipe)
- 3-4 C. whole wheat flour (I always use white wheat for this recipe)
- 1 1/2 teaspoons of salt
- Combine yeast, water and honey in the bowl of a mixer (I use my Bosch but you can use any mixer and if you don't have one you can make it by hand in a bowl with a wooden spoon) and let sit for 5 minutes or until frothy and bubbly. Add 2 cups of flour and salt. Add the remaining flour 1/2 cup at a time until the dough starts to pull away from the side of the bowl, be careful not to add too much flour. Knead for 4 minutes on low and be careful to only knead for 4 minutes, if you knead it to long the dough will get tough, but it needs a little kneading to get the gluten working. Divide dough into two portions or just one depending on how large your loaf pans are, shape dough into a loaf and put into a greased loaf pan. cover with a light cloth and Let rise until double.
- Bake at 350 degrees for 30 minutes. Remove from oven and immediately take out of pans and let cool on a cooling rack butter tops of loaves if desired.
- *I have a large family so I always triple this recipe and it makes 5 large loaves for our family.
*recipe source originally came from www.eatcakefordinner.net I did make a few changes to that recipe