Mom's Whole Wheat Bread

I learned my love of from-scratch cooking from my mom.  When my sister and I were little, she used to make the most delicious whole wheat bread.  And, as little kids, my sister and I ate it without complaint -- even the crust.

I've found other bread recipes that I like, but this is one that I LOVE.  My mom pulled it out from the family recipe box a few weeks ago and made a loaf -- ever since then it has been making it as our weekly sandwich bread.


This bread is versatile -- I've made it in the bread machine {simply dump all the ingredients in based on the order suggested by the manufacturer; use the wheat setting and presto, you have bread}, made it by hand, and made it using my kitchen aid mixer!  It's worked wonderfully all three ways.


Soft.  Moist.  Chewy.

Yum.


Thanks, Mom, for pulling this recipe out!

Mom's Whole Wheat Bread - Mom
{Print Recipe}

Yields 2 large loaves


4 C white wheat flour
3 C red wheat (or "regular") whole wheat flour
3 tsp. salt
1/3 C honey
2 1/4 tsp. yeast
2 3/4 C warm water
1/4 C olive oil
*You may wish to add 1/4 C wheat gluten to the dough

To make the bread without a bread machine, begin by mixing the warm water and yeast together in a large bowl.  I used the bowl of my kitchen aid mixer.  Allow these ingredients to sit together for 2-3 minutes.

Then, add in the honey, salt and olive oil.

Next, slowly add the flour while you stir (or, while your mixer stirs).  Mix until all the flour is incorporated.

Knead for 5 minutes, until dough is smooth and elastic.  If you knead by hand, you may need to add a little more flour to prevent the dough from being sticky.  I used my mixer and didn't need to add any more flour.

Cover, and allow the bread to rise for about 1 hour (or until doubled).

Punch the dough down and then shape in to loaves.

Place the loaves in a lightly greased loaf pan, and cover.

Allow them to rise again for 30 minutes - 1 hour.

Then, bake at 375 for 30-35 minutes until crust is lightly browned and bread sounds hollow when lightly tapped.

Enjoy!




This recipe is linked to:

Eat At Home's Ingredient Spotlight