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Whole Grain Wheat Bread Recipe

This recipe is for 100% whole grain wheat bread that is fluffy rather than heavy. It calls for 7 ingredients including hot water, olive oil, honey, molasses, salt and whole wheat flour. The directions explain that the dough should be tacky but not too stiff, requiring 6 1/2 to 7 1/2 cups of flour. The dough is mixed, risen for 30-45 minutes, shaped into loaves, placed in bread pans to rise again and then baked at 350 degrees F for 36 minutes.

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michaelthomasperry1776
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103 views3 pages

Whole Grain Wheat Bread Recipe

This recipe is for 100% whole grain wheat bread that is fluffy rather than heavy. It calls for 7 ingredients including hot water, olive oil, honey, molasses, salt and whole wheat flour. The directions explain that the dough should be tacky but not too stiff, requiring 6 1/2 to 7 1/2 cups of flour. The dough is mixed, risen for 30-45 minutes, shaped into loaves, placed in bread pans to rise again and then baked at 350 degrees F for 36 minutes.

Uploaded by

michaelthomasperry1776
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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100% WHOLE GRAIN WHEAT

BREAD
Submitted by dbsnova

"If you like fluffy brown bread this is it. No white flour here. You can use any 100% whole
grain wheat flour. I mill my own. This bread is not heavy like most 100% whole wheat
breads. If it is you used too much flour and your dough was too stiff. If it flattens out and
won't stand up you need more flour. The total amount of flour is usually about 6 1/2 to 7

Ready In: 3hrs 15mins Yields: 1 Loaves

Ingredients: 7 Serves: 12

DIRECTIONS INGREDIENTS
1. Place the first five ingredients in the 1 3⁄ 8 cups hot water
bowl and mix. 1⁄
4 cup olive oil, any oil is fine
2. Add: 2 Cups 100% Whole Grain Wheat 1⁄ cup honey
4
Flour. (to cool the water and end up
1 tablespoon molasses
with warm dough) Mix then add 2 Tbs
1⁄
of Dry Active Yeast. If your not sure 2 tablespoon salt, Sea Salt is good
about your yeast proof it in a little warm cups of 100% whole grain wheat
water first. 3 3⁄ 4
flour
3. Add: 4 Cups of 100% Whole Grain
1 tablespoon dry active yeast
Wheat Flour.
4. Mix until the consistency is some what
even. 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. It will most likely be
6 1/2 cups but in any case do not
exceed 7 1/2 cups of wheat flour. You
can trade one cup of wheat flour for one
cup of all purpose white if you wish.
Don't over mix or the bread will be
tough.
5. When your dough is finished, leave it in
the mixer, cover the bowl and let it rise
for about 30-45 minutes. The dough will
be larger but it doesn't need to double.

6. Grease two bread pans with Crisco. You


can also flour the pans to reduce
sticking.

7. Mix the dough again just enough to


knock it down at least close to the
original size.
8. Drop the dough on a floured surface so
you can work the dough and shape it.
Shape it with your hands to make a nice
ball getting enough flour on it so it isn't
sticky. Divide the ball in half and do it
again. Shape the loaves by turning the
dough under it's self over and over.
When the dough is shaped the sides
and ends will be sealed and all you will
see is a nice oblong shaped loaf with
smooth sides and top. Drop the loaves
in your bread pans and let them rise
until almost doubled. Bake in a
preheated oven at 350 for 36 minutes. If
you forgot to preheat 41 minutes. (gas
oven).
9. When done turn the bread out of the
pan to a rack to cool. You can eat it
right away (a great time for real butter)
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.

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