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Nutritional Info
  • Servings Per Recipe: 96
  • Amount Per Serving
  • Calories: 96.0
  • Total Fat: 1.4 g
  • Cholesterol: 1.0 mg
  • Sodium: 118.8 mg
  • Total Carbs: 17.4 g
  • Dietary Fiber: 2.3 g
  • Protein: 5.1 g

View full nutritional breakdown of L. R. Whole wheat bread calories by ingredient
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L. R. Whole wheat bread

Submitted by: LRUSSELLFAMILY

Introduction

This is about the easiest home made bread to make, and about the healthiest that I know.
It doesn't take any kneading, but turns out nice fluffy loaves.
This is about the easiest home made bread to make, and about the healthiest that I know.
It doesn't take any kneading, but turns out nice fluffy loaves.

Number of Servings: 96

Ingredients

    6 cups buttermilk
    2/3 cup vital wheat gluten
    2 T. instant dry yeast
    1/4 cup honey
    4 tsp. salt
    2 cups water
    15-18 cups freshly twice ground white whole wheat flour(prairie gold wheat berries)
    1/3 cup melted chicken fat, lard or oil
    1 T. butter

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Directions

Warm the buttermilk and water in a large bown. Add gluten , yeast, honey and salt. Stir with a whisk until dissolved. Add 8 cups of the flour and whisk until smooth. Add two cups of flour at a time, stirring with a wooden spoon until incorporated. Keep adding flour until very hard to stir in with a spoon. Add melted fat or oil and work in with your hands. Put lid on bowl. Set at room temperature . Punch dough down with your hands when it rises. Let rise 2 or 3 more times, punching down each time. grease 6 4"x8" loaf pans. Divide dough into 6 pieces. Shape each into a loaf and put in pans. Cover with a damp cloth. Let rise for exactly 30 minutes, no more.
Place in cold oven. Turn on overn to 375 degrees. Bake exactly 30 minutes , turning pans around once in the middle of baking. Cool on wire racks. Rub butter on top of loaves if you want a soft crust. Makes 6 loaves. Each loaf makes about 15 slices. (If you only get 15 cups of flour in it, it will probably only make 5 loaves. It's important to use freshly twice ground flour as it measure differently than flour that has been ground for awhile.

Number of Servings: 96

Recipe submitted by SparkPeople user LRUSSELLFAMILY.






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Member Ratings For This Recipe

  • Great bread. Used King Arthur whole wheat flour and it turned out fine. Even husband said it was very good (he's the white bread guy around here.) Many thanks for the recipe. I did find the vital gluten at Fred Meyer's in the bulk section. - 9/30/09

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  • This bread looks great and I want to try it. I can't get wheat gluten & twice-ground flour here (Brazil). Will it turn out good at all if I use regular whole wheat flour? - 10/23/08

    Reply from LRUSSELLFAMILY (10/23/08)
    It won't be quite as light and soft, but should still be pretty good.


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  • I have tried many of your recipies and love them! Where can I find freshly ground flour? Can I buy it un-ground at the health food store and grind it myself? Any suggestions? - 10/11/08

    Reply from LRUSSELLFAMILY (10/12/08)
    I own a whisper mill and buy my wheat berries from "Wheat Montana". They have a web site that you can buy from but the shipping is really high. I buy their Prairie Gold which is a white wheat. After grinding it, store whatever you don't use right away in the freezer so the germ doesn't go rancid.


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  • Wow, awesome bread! I gave some loaves to co-workers, it was a hit! - 8/2/08

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  • This has to be the best 100% whole wheat bread I've ever had. I followed the recipe exactly and it was great and most deftinately not dry. - 7/17/08

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  • This was okay, I didn't get as many loaves as it said. Was slow to rise. Rather dry, had to add extra water. - 6/2/08

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