"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Easiest Whole Wheat Bread #1 Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Easiest Whole Wheat Bread #1, by , is from The Smith Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lynne Butler
Added: Friday, April 18, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 1/2 c whole wheat flour
1/3 c gluten flour
1 1/4 T. instant yeast (not dry active)
2 1/2 c steaming hot tap water (120-130 degrees)
1 T salt
1/3 c oil
1/3 c honey or 1/2 c sugar
1 1/4 T bottled lemon juice
2 1/2 c whole wheat flour

Directions:
Directions:
Mix together first three ingredients in mixer with dough hook. Add water all at once and mix for 1 minute; cover and let rest for 10 minutes. add salt, oil, honey or sugar, and lemon juice and beat for 1 minute. Add last flour, 1 cup at a time, beating between each cup. Beat for about 10 minutes until dough pulls away from sides of the bowl. This makes a very solf dough.

Pre-heat oven for 1 minute to lukewarm and turn off. Turn dough onto oiled counter top; divide, shape into loaves. Place into oiled bread pans. Let rise in warm oven for 10-15 minutes until dough reaches top of pan. Do not remove bread from oven; turn oven to 350 F and bake for 30 minutes. Remove from pans and cool on racks. If using small loaf pans, bake 23 minutes.

If you do not have a mixer with a dough hook and are kneading this by hand, gradually add last cup of flour to keep dough from sticking to counter. You will add more flour when kneading by hand than when using a mixer simply to be able to handle this moist dough. With wheat bread, always add the least amount of flour possible to keep bread moist. Knead 10 minutes before shaping dough into loaves.

Number Of Servings:
Number Of Servings:
2 (8 X 4-inch) pans
Personal Notes:
Personal Notes:
Gluten is natural protein derived from wheat. It is used in bread to provide elasticity and strength, added texture and helps retain moisture in bread and doughs. It helps prevent crumbling and extends the shelf life of baked bread. If you do not want to store gluten flour, you may substitute whole wheat flour in its place.

To make a 2 loaf recipe of this bread every other day for 1 year (1 loaf/day), you will need 275 lbs. of wheat ground into flour, 4 gallons of oil, 46 lbs. honey or sugar, 8 (1-lb) pkgs. yeast, 61 c. gluten flour, 3 2/3 qts. lemon juice, and 7.3 lbs salt.

Recipe taken from "Emergency Food in a Nutshell", 2nd edition, Probert and Harkness 2001

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

493W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!