What better treat, right? Especially when it’s from whole wheat flour ground here at home! My mom generously lets me borrow her Grain Master Whisper Mill whenever I need a fresh supply, and I store both my wheat berries and the resulting flour in the freezer for freshness. It’s such beautiful, soft flour and makes golden loaves of bread. I’ll share my super quick and easy recipe below, but first, a couple of tips:
- Crush a vitamin C and add it to your ingredients. It acts as a natural preservative to prolong your bread’s life. (Of course, my family just downed almost an entire loaf before it cooled…so it’s not always a necessity!)
- If you grind your own flour, add 1 TB gluten for every 3.5 cups flour. The gluten adds elasticity and strength to wheat breads. I get mine from an Amish community store…it’s a gold mine of bulk buys!
- use an electric knife to cut the finished product…it slides through so evenly without squishing
My recipe assumes you have a Kitchen Aid (or similar) stand mixer with a dough hook. Add the ingredients in the order listed, and don’t shy away from trying the watered hands/counter way of handling dough…it’s so much easier to clean up than the floured hand/counter method.
Whole Wheat Bread
In mixer, put: in order:
- 1/3 cup oil
- 1/3 cup honey (reuse your meas. cup, the honey slides right out)
- 1/2 TB salt
- 1 ground vitamin C
- 2 3/4 cup hot water
Start mixer on low, using flat blade, and add 3 cups flour and two scant TB yeast. After ingredients are blended switch to dough hook, and add flour till dough starts to pull from sides of mixer. Mix ten minutes. Your dough will be sticky, don’t worry about it. Put on watered counter, and with wet hands pinch off into two loaves and put in *bread pans.
Let rise for a bit less than thirty minutes, and then bake in a 350 degree oven for 20-30 minutes. Let cool completely on rack before putting into bags!
*my bread pans are old, so I grease and flour them. If yours are non-stick and in good condition, you won’t need to do this.