100% Whole Wheat Bread- Tastiest EVER!

January 2010 Food 011 January 2010 Food 009 January 2010 Food 010

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!

Here are some yummy gluten-free breads. 🙂 Corn of the Cob Bread, GF Whole Grain Bread,GF “White” Bread

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!


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