Wednesday, June 1, 2011

Homemade Wheat Bread

My husband is a bread fanatic... if you haven't figured that out by now. My other bread recipes that are not from scratch, kneaded by hand and all that, he does eat but doesn't LOVE it! This bread recipe is pretty much the same as the one he LOVES except I substituted about 6 cups of whole wheat flour for part of the unbleached flour. I am really trying to add whole grains where ever possible. Here's hoping he loves it just as much. If not, I'll be making more tomorrow.


6 cups hot water
2 Tbsp yeast
1/2 cup LDS church dry milk or 1 cup regular dry milk
1 cup sugar
6-8 cups of unbleached flour - plus extra for kneading
2 Tbsp salt
3/4 cup oil
6 cups whole wheat flour


Mix the first 4 ingredients together with a wire whisk. Then add 6 cups of unbleached flour and whisk until a paper mache' consistency. Then whip for another 100 strokes. Let set for approx. 1 hour

then add the salt and oil, stir with a fat plastic spatula (I got mine at IKEA). Then add the 6 cups of whole wheat flour. mixing as best you can, then turn onto a floured surface (use unbleached flour). Then start kneading the rest of the flour in to it. Once it isn't too sticky, then let set for 5 minutes.
Place dough into a large metal bowl (also from IKEA) let rise til double in size three times. Each time punching it down and turning it over. Then form into loaves, pizza dough, or rolls.  Let rise until double in size.

Bake 350F for 26 minutes for bread and 18 minutes for rolls. Pizza dough is 10 minutes to pre-bake, then another 10 minutes with toppings at 450F.

1 comment:

  1. This is so delicious! I made two pizza's, one with ham, cheese and onions and a garlic italian herb crust, and the second with 1/2 saute'd mushrooms and onions, the other half fresh tomato, saute'd mushroom, bell peppers, onion and a garlic herb crust. The bread came out light and fluffy! so yummy.