Basic Whole Wheat Bread
5 ½ c warm water
2 Tbs (round) yeast
2/3 c honey (or sugar)
2/3 c cooking oil
2 Tbs salt
About 12 c flour (whole wheat)
Knead 10 min. in breadmaker
Form into loaves, let rise
Bake 30 min. (small loaf) 350 degrees
I first started with grinding 7 cups of wheat for the flour. I already had some ground and in hindsight, I should have ground more. I decided not to because Lil’Miss had had enough. She recently has become frightened of loud sounds. The wheat grinder on top of the mixer kneading the dough for ten minutes, was too much for her.
This is the sixth recipe I have tried over the past few months. Until recently I have always been scared of baking items with yeast. I have wanted to learn how to make bread for years. Now that I am a stay at home mom, this seems like a good time to learn this new skill. My goal is to try as many recipes that appeal to me and rate them (although I haven’t figured out a rating scale yet). Once I find a recipe I really like, I might just stick with it. For now, it is fun to try a variety.
One of the problems I have had in the past with trying yeast breads was it didn’t raise, like it should have. So on this round of re-trying to learn the first few times I got out my candy thermometer and took the temperature of the water. I have since found that I can heat the water in the microwave. What works from my microwave is to heat the water one minute per cup. For this recipe I put it in the microwave for five minutes. So far this has given me the perfect temperature of water. Every loaf, I have experimented with has risen.
I added the water into my ancient Bosch mixer, then added the yeast and honey. I hardly ever measure sticky stuff, I actually hardly ever use a measuring cup. But with this new adventure I have been measuring, all except for the honey. It is just easier to eye it.
I now then gave the mixer a quick spin to activate the yeast and let it sit for a minute until it got a little foamy.
I then added the remainder of the ingredients: oil, salt and whole wheat flour. I found that the bread tasted a little on the salty side, so next time I will do either 2 tsp or just do 1 Tbs. I also ran out of wheat flour so I added a cup of white flour. So I ended up using 13 cups of flour because the dough was a little too sticky with just 12 cups.
After the dough had kneaded in the mixer for 10 minutes, I dumped the dough on my oiled counter and divided it into 4 equal (well sort of equal) balls. I then attempted to shape the loaves and put them in the greased pans. I usually use shortening, but for the first time today I tried using Pam cooking spray for the pans and the counter. It worked out fine. I am still learning how to shape the loaves and I still have difficulty getting my loaves evenly in size. It is a good thing it usually doesn’t affect the overall result of the bread for the most part.
I used quick rising yeast and it took 30 minutes to rise and then baked it in the oven for 30 minutes.