100% Whole Wheat Bread- Tastiest EVER!
To all my celiac and gluten-free friends- I’m sorry, this recipe is not for you… but it was so good, I had to post it for those who could enjoy it!
Aunt Judi’s 100% Whole Wheat Bread (Modified by Me, Ari)
(Note: I use my bread maker to knead it. Judi notes if you don’t use that or a kitchen aid, you won’t get as well of a rise.)
Yields: 2 loaves and rolls
6 cups freshly ground wheat (red or white)
2 1/2 T yeast
1 1/2 T salt
Whisk the dry ingredients together. Then add:
2 1/4 cups warm water
¼ c. honey
1/2 cup oil (melted organic palm oil shortening keeps this especially really moist)
Stir until blended well and very sticky. Place into mixer. Mix until you see the dough start forming a ball and coming away from the sides of the bowl. Turn onto a floured surface and knead a few times with your hands. Place in an oiled bowl and rise covered with a towel until double in bulk, about 1 hour. Punch down dough. Divide into two or three loaves depending on the size of your loaf pans. I make 2 loaves and use the rest for rolls. (or 2 large loaves). Shape into loaves and place in well greased loaf pans, covered. Let rise until forming a nice loaf shape barely over the tops of your pans, approximately 30 minutes. Bake in a preheated oven 375 degrees for 30 minutes. Soon after they are done, “paint” with butter to keep loaves soft. When they are cool, store in Ziploc bags.
Cinnamon Raisin Variation:
For each loaf: Add ¾-1 c. raisins with the other ingredients. Add 1+ tsp cinnamon too. Really Good!