"When baking, follow directions. When cooking, go by your own taste."--Laiko Bahrs

Whole Wheat Bread Recipe

  Tried it? Rate this Recipe:
 

 

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

Contributor:  
Contributor:  
Every Family's Favorite
Added: Tuesday, November 3, 2009

Category:
Category:

Ingredients:  
Ingredients:  
8 cups freshly ground wheat flour(3/4 c wheat=1 cup flour use 6 cups of wheat)
2 T SAF instant yeast
2 T salt
1/3 cup non instant powdered milk
4 1/2 c. hot tap water
2 eggs
1/2 c. canola oil
3/4 c.honey
4 -6 c. of white flour

Directions:
Directions:
Combine dry ingredients in a Bosch or other heavy duty mixer and blend. Add liquid ingredients and mix for a few minutes. Add white flour 4-6 cups until dough cleans the sides of the bowl and is no longer sticky. Mix on low speed for 10-12 minutes. Remove dough hook and allow dough to rise until double in size. Using a knife divide dough into 4 equal parts. Shape into loaves and place into 1 lb pans sprayed with Pam. Let bread rise until it reaches the top of the pans. (30 - 60 minutes) Bake at 325 for 30 minutes. Bread is done when it comes out of the pans easily and sounds hollow when tapped on the bottom of the loaf.

Alternate method: After all ingredients have been mixed for 12 minutes, remove dough, shape into 4 loaves and place in sprayed pans. If the dough is punched into the corners it makes the ends of the loaf fuller shaped.

Easy tips.
Grind flour and freeze in zip lock bags for future use.
Make bread mixes by mixing and freezing the first four ingredients.
Use a 3/4 measuring cup and eye ball the 1/2 c oil, then use the same cup to measure the honey. The honey will slide right out.
Don't wash your bread pans.
The secret to good bread is getting the right amount of flour in the dough. The amount needed will vary depending on weather, humidity etc. You need to test the dough. When the dough cleans the sides of the bowl, stop the Bosch and test the dough, it should be soft, but not stick easily to your fingers.

Number Of Servings:
Number Of Servings:
4 -1 pound loaves
Personal Notes:
Personal Notes:
This bread recipe originally came from Grandma Tingey and has spread far and wide.

 

 

 

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

 

 

140W  

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!