Old-Fashioned Whole Wheat Bread

I’ve had a dilemma with whole wheat bread my whole life: it just didn’t taste good to me. My main complaints were that it was dry and kind of bitter. I’ve found solutions to both of these problems. Hurray! All you need is some freshly ground flour. I used to add some extra things in the bread, but I stopped using them one by one, only to realize that I couldn’t really tell much of a difference without them. It’s really the fresh flour that makes the most difference. The recipe is really simple.

Put into a mixing bowl and stir together:

4 1/4 c. water

1/3 c. honey

2 T. yeast

1 1/2 T. salt

Now, add to the bowl and mix until the dough pulls away from the sides and is not too sticky:

9-10 c. whole wheat flour

Knead the dough on an oiled counter and divide it into 3 loaves. Put the loaves in greased loaf pans and let them rise in a warm oven until they reach the tops of the loaf pans. To do this, I turn my oven on for 3 minutes and turn it off, then set a timer for 30 minutes of rising time.

Leaving the loaves in the oven, turn it on to 350 and bake for 37-40 minutes. There is no need to preheat and remove the loaves. The baking time includes the preheat time and makes everything so much simpler.

Serve the whole wheat bread with butter or your favorite toppings. My mother-in-law says this bread makes the best toast ever, and I agree!

whole wheat bread

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