You are here

Member since August 2006
0
4.75

100% Whole Grain Wheat Bread

What you need: 

2 3/4 cups hot water
1/3 cup oil
1/4 cup raw sugar
2 tablespoons molasses
1 tablespoon salt (I use sea salt)
7 1/2 cups (max) 100% whole grain wheat flour, divided
2 tablespoons dry active yeast

What you do: 

1. Place the first five ingredients in the bowl and mix. Add 2 cups whole grain wheat flour. Mix, then add dry active yeast. If you're not sure about your yeast, proof it in a little warm water first (to make sure it bubbles). Add 4 cups flour, and mix until the consistency is somewhat even.
2. Then continue to slowly add flour 1/2 cup at a time until the dough quits sticking to the sides of the bowl. It should be tacky to the touch. The trick is to have enough consistency to stand up with the least amount of flour, so the bread will be fluffy. Do not exceed 7 1/2 cups wheat flour. I use 7 cups. You can trade 1 cup wheat flour for 1 cup all purpose white if you wish. Don't over mix, or the bread will be tough.
3. When your dough is finished, cover the bowl and let it rise for about 30-45 minutes. The dough will be larger, but it doesn't need to double when using a heavy mixer. Grease two bread pans with nonstick spray. You can also flour the pans to reduce sticking. Mix again just enough to knock it down at least close to the original size. Drop the dough on a floured surface so you can work the dough and shape it. Preheat oven to 350 degrees F.
4. Roll it in the flour and shape it in your hands to make a nice ball, getting enough flour on it so it isn't sticky. Divide the ball in 1/2 and do it again. Shape the loaves by turning the dough under itself over and over. When the dough is shaped right, the sides and ends will be sealed and all you will see is a nice oblong shaped loaf with smooth sides and top.
5. Drop the loaves in your bread pans and let them rise until almost doubled. Bake for 36 minutes. If you forgot to preheat, 41 minutes. (gas oven). When done, turn the bread out of the pan to a rack to cool. You can eat it right away. Don't wrap it until completely cooled. (Condensation will make it soggy) Put in tinfoil to store on the counter. If you put it in the refrigerator it will turn into a brick. Enjoy.
If you like fluffy brown bread, this is it. This bread is not heavy like most 100% whole wheat breads.
Source of recipe: This recipe has been in my family for years and we all make it. We make a lot more now that we have powerful mixers and the hand kneeding is bye bye.

Preparation Time: 
3 hours
Cooking Time: 
Servings: 
12
Recipe Category: 

SO HOW'D IT GO?

;D Love this bread! I substituted apple mush from the juicer for 3/4 of the oil, and used agave nectar for the molasses (just because we don't have the latter right now). I thought I couldn't make bread (always failed in the past), but this recipe proved me wrong! Very delicious and easy... my mom, the picky soft bread lover(she's the white haired lady you see squeezing all the bread in the store), thought this was fabulous.

0 likes

I have a severe issue with this recipe.

I can't stop eating the bread.
No joke. It's perfect. Soft yet not too airy. It's a density is perfect, it holds up and tastes perfect with everything.
I've gone through a loaf and a half, by myself, in a little bit less than 4 days. And that is while attempting to restrain myself.
Seriously, this stuff is beyond fantastic.

0 likes

:) This bread was fantastic. It was my first in the switch from white flour to whole wheat, and I am very, very pleasantly surprised. Light, fluffy, easy to make- this recipe is fantastic. I left out the molasses and sugar to make a more savory loaf (I also added in some fresh rosemary) and it still came out fantastic. I also subbed in a half a cup of flax meal, and the bread is nutty and flavorful. Thanks so much for sharing :D This is going to be my new bread recipe.  ;D ;D

0 likes

This is really good, me and my sister have started making it every week instead of buying bread. I added a cup of flax meal instead of one of the cups of flour and it was excellent. I also used honey instead of molasses, since I don't care for the taste of molasses, one of the loaves I put some fresh rosemary from the garden it it and it was AWESOME. even my only store bought bread husband loved it. :D

0 likes

Pages

Log in or register to post comments