"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Whole Wheat Bread Recipe

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This recipe for Whole Wheat Bread, by , is from Pioneer Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Brig Cook
Added: Wednesday, July 25, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 1/2 C of the hottest water you can get from your tap
3 1/2 C unsifted whole wheat flour
1 T yeast in 1/4 C warm water
1/3 C honey
1/3 C cooking oil
1 T salt
2 1/2 to 3 C unsifted whole wheat flour

Directions:
Directions:
Dissolve yeast in 1/4 c water. Combine hot water and first amount of flour. In a separate bowl, combine salt, oil, honey. Add to water and flour mixture and blend well. Add yeast. Add the rest of the flour a bit at a time until the consistency is right (still a bit sticky). Knead in a mixer* at low speed for 10 minutes.
With greased hands, remove dough and form 2 loaves. Let rise until almost double in volume.

Bake at 350 for 45 minutes.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
3 hours
Personal Notes:
Personal Notes:
If you don't knead this in a mixer, you'll probably get a very short, dense loaf. Wheat bread needs to be kneaded about twice as long as white bread in order to get the gluten in shape.

 

 

 

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