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Nutritional Info
  • Servings Per Recipe: 120
  • Amount Per Serving
  • Calories: 84.8
  • Total Fat: 1.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 116.5 mg
  • Total Carbs: 17.1 g
  • Dietary Fiber: 2.5 g
  • Protein: 2.7 g

View full nutritional breakdown of Basic Whole Wheat Bread calories by ingredient
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Basic Whole Wheat Bread

Submitted by: DGARROD

Introduction

This recipe makes six loaves so you can stock up and have homemade bread for your family. I made a lot of homemade bread when my kids were growing up, and they helped. It is one of the items they "ask" me to make when I visit. You can freeze this bread and warm in toaster oven, microwave or regular oven. The secret to this recipe is to have EVERYTHING from the bowl to the towel "cozy warm". This packages up great for food gifts or parties. This recipe makes six loaves so you can stock up and have homemade bread for your family. I made a lot of homemade bread when my kids were growing up, and they helped. It is one of the items they "ask" me to make when I visit. You can freeze this bread and warm in toaster oven, microwave or regular oven. The secret to this recipe is to have EVERYTHING from the bowl to the towel "cozy warm". This packages up great for food gifts or parties.
Number of Servings: 120

Ingredients

    9 cups warm water
    1 cup honey (can substitute sugar, if needed)
    1/2 cup vegetable oil (can use soya, safflower, and other oils as well)
    5 tbsp. granule yeast (or 5 packges yeast)
    20 cups (approx) unsifted stone ground wholewheat flour
    2 tbsp. salt

Directions

1 - Allow yeast to soften in warm water, for about 5 minutes, along with honey.

2 - Then add approximately 6 cups of flour, the oil, and the salt, and mix well with a wooden spoon.

3 - Add 6 more cups of flour and mix.

4 - Add enough of the remaining flour to make the dough easy to handle.

5 - Turn out onto floured board. Add more flour if needed.

6 - Knead, knead, knead. Knead until dough "feels" good - not sticky, but warm and elastic. may need a little more flour, or you may not have used quite all of the 20 cups. Every batch varies.

7 - Set in an oiled earthenware bowl where it is warm, (on top of stove or radiator) and cover with a damp cloth. Let rise till the dough is double in bulk, usually one hour.

8 - Punch dough down and turn dough over in the bowl. Cover, and let stand one more hour in a warm place.

9 - Turn the dough onto a board and divide dough into six loaves.

10 - Shape dough and put in greased pans in warm place for 20 minutes.

11 - Bake in preheated oven at 350 degrees for one hour, always remembering to allow a little space between each loaf in the oven (3 on the upper shelf, 3 on lower).

AND there's your bread!!! A great money saver in a deflated economy.

Number of Servings: 120

Recipe submitted by SparkPeople user DGARROD.






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