
Whole wheat bread is delicious, hearty and healthy. Store bought is too pricey and full of additives. Here's a great recipe you will love.
Buy some hard white wheat from the bulk section or get 40 lb buckets when available. If you don't have a wheat grinder, make friends with someone that does. Call and ask them to grind what you can use in a month. Keep in a cool place to preserve the nutritional value. Use the flour to make wheat pancakes, waffles, muffins & more. You will never go back to the manufactured stuff again.
Here's the recipe for Paula's Whole Wheat Bread
4 Cups hot tap water
1/4 Cup brown sugar
1/4 Cup honey
2 T Quick yeast or Regular Yeast
1 tsp salt
1/4 Cup oil
1/4 Cup Wheat Germ, Oat Bran and Ground Flax Seed opt.
5-6 Cups wheat flour (5 - 6 Cups white flour
1/3 Cup Gluten flour (Helps bread to be more moist)
Using half wheat/half white flour makes a lighter bread and is easier on your system)
In a bread mixer (Bosch is best) mix water, brown sugar, honey, salt, oil, all of wheat flour and 3 cups of the white flour. Mix on low to moisten. Add yeast, 1/3 cup of Gluten flour. Gradually add remaining flour. Turn to high for the last few cups. When the dough begins to clean off of the sides of the bowl you have enough flour. If it is still sticky gradually add 1/4 cup flour at a time until it does. Set the timer and knead the dough five minutes.
Spray bread pans with vegetable oil. Heat oven by turning on 200' for a few minutes, then turn it off. If it goes longer because you forget, it's okay, it will take a shorter time for your bread to rise. Clean counter or large cutting board.
You will need to either use an oil spray or water spritzer on your hands, cutting board, knife & apatula to prevent the dough from sticking. Wet your hands often to prevent stickiness while handling the dough. Use a spatula to remove the dough from the mixing bowl. Spread into a 1" deep rectangle (about 12" x 16") and cut into for equal pieces. Take each piece with wet hands and shape into a round oblong loaf by stretching/smoothing the dough around itself. Wet hand and smooth top of loaf. Pinch the excess and loose ends together. Wet the dough a bit if it sticks to your hands. Place the pinched end on the bottom of the loaf pan with the smoothed side up.
Put pans into warm oven an even distance apart to raise 20-30 minutes. Check after 15 minutes. When the dough is about 1 inch above the top of the pan, simply turn the oven on to 325-350 degrees. DO NOT remove pans to preheat oven. Bake for 30 minutes.
The bread is cooked when the loaves sound hollow while tapping on the top. When done, remove bread from pans, to prevent the bread from sweating. Slide a butter knife around the edges of the pan to cleanly release the bread. Brush with butter/oil for a soft crust. Cool bread on racks then place in plastic zippered bags.
After bread has cooled cut some slices to enjoy the freshly baked bread. Store the other loaves in the refrigerator/freezer if not consuming in a few days to prevent mold.














