Monday, May 9, 2011

Whole Wheat Bread

This bread is fail-proof. It is soft, sweet, and keeps for a very long time without getting crusty. Follow the directions exactly, and you can't go wrong. Plus, it makes your house smell awesome.


2 Tbsp dry yeast
1/3 c warm water
2 2/3 Hot tap water
1 1/3 tsp salt
1/3 c oil
1/3 c honey or sugar
1/6 molasses
8 cups flour (whole wheat)


Add 1 tbsp of sugar to 1/3 cup warm water. Sprinkle yeast into the water and sugar mixture. Allow the yeast to do its thing- don't stir it up too much. Combine hot tap water and about 5 cups flour in mixer, using the beater bar. Mix until well blended. Add salt,  oil, sugar or honey, molasses and 1 cup flour. Add prepared yeast. Blend thoroughly. Switch to dough hook, Add 2-4 cups flour, knead for about 10 minutes or until dough begins to clean the sides of the bowl. Let rest for a few minutes before putting into greased bowl. Oil top of bread. Cover with a soft towel. Let rise in a warm place until double in size (about 30 minutes) Punch down, let rest for a few minutes- shape into loaves and put in well greased bread pans (2 small loaves) let rise again until it looks like it's just peeking over the top of the bread pan. Bake 30 minutes at 350 or until done.

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