Whole Wheat Bread

By KimberlyB

Ingredients

• 7 c. whole wheat flour (grind your own with your Wondermill)
• 2/3 c. vital wheat gluten (buy at Honeyville)
• 2 1/2 T. instant yeast (we like the SAF brand)
• 5 c. hot water (120-130 F)
• 2 T. salt
• 2/3 c. oil
• 2/3 c. honey or 1 c. sugar (we like honey the best!)
• 2 1/2 T. bottled lemon juice
• 5 c. whole wheat flour

Details

Adapted from foodstoragemadeeasy.com

Preparation

Step 1

Mix together the first three ingredients in your mixer with a dough hook (we both use and love our Bosch for this). Add water all at once and mix for 1 minute; cover and let rest for 10 minutes (this is called sponging). 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 6-10 minutes until dough pulls away from the sides of the bowl. This makes very soft dough.

Spray counter with pam and take dough out of the bowl. Do NOT flour your counter, this will add dryness you don’t want in the bread. You basically want your dough to feel a “little” sticky. Separate dough into bread pans, and let rise until double in size. Bake at 350 for 22-30 mins or until browned. This depends on your oven, just watch it a little and cover with foil if it looks like it’s getting brown too fast. On the Deals to Meals blog, they do a quick rise with this bread, but I find that by the time I’ve cleaned up the kitchen and gotten all my ingredients put away, the bread is ready to go in the oven anyway.

This recipe will make 6 loaves of bread. I usually half the recipe, make 2 loaves of bread and one pizza dough for dinner that night. We have pizza once a week around here because it’s YUM and it kills 2 birds with one stone.

And here’s a picture of Julie making this very bread recipe using her Bosch (best appliance ever) for the New York Times, when they did an article about Mormons and Food (including Food Storage) back in January.