Easy Homemade Whole Wheat Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 32
Ingredients
6 cups whole wheat flour, fresh ground is best1 Tbsp, rounded Active Dry Yeast1/4-1/3 cup gluten flour2 tsp lemon juice - optional but better with2 c warm water - 120 to 130 F3 Tbsp oil3 Tbsp honey2 tsp salt
Put water, oil, honey and salt together, then add 1/2 cup of flour on top with the yeast on top of that.
Mix for about 1 min, then let it rest 10 min (sponge), covered - to keep it warm.
Mix gluten flour in with wheat flour.
Start mixing, and add one cup of flour at a time. At some convenient point, add in the lemon juice. When all the flour is added in and fully incorporated, knead for 7-10 min.
Turn oven to warm.
Divide dough in half, form into two loaves, and place in two greased bread pans. Turn oven off, and place loaf pans into warmed oven to rise. If crust is too tough you can place a pan of water in oven while it's warming.
Let bread rise till double, about 20-40 minutes according to your preference. Once fully risen, turn oven to 350 F without opening oven door, and bake for 30-35 minutes.
My preference is to brush loaf tops lightly with olive oil or butter when you remove from oven.
Makes approximately 32 1-oz slice/servings.
Number of Servings: 32
Recipe submitted by SparkPeople user ASPENJULES.
Mix for about 1 min, then let it rest 10 min (sponge), covered - to keep it warm.
Mix gluten flour in with wheat flour.
Start mixing, and add one cup of flour at a time. At some convenient point, add in the lemon juice. When all the flour is added in and fully incorporated, knead for 7-10 min.
Turn oven to warm.
Divide dough in half, form into two loaves, and place in two greased bread pans. Turn oven off, and place loaf pans into warmed oven to rise. If crust is too tough you can place a pan of water in oven while it's warming.
Let bread rise till double, about 20-40 minutes according to your preference. Once fully risen, turn oven to 350 F without opening oven door, and bake for 30-35 minutes.
My preference is to brush loaf tops lightly with olive oil or butter when you remove from oven.
Makes approximately 32 1-oz slice/servings.
Number of Servings: 32
Recipe submitted by SparkPeople user ASPENJULES.
Nutritional Info Amount Per Serving
- Calories: 102.4
- Total Fat: 1.8 g
- Cholesterol: 0.0 mg
- Sodium: 148.6 mg
- Total Carbs: 18.4 g
- Dietary Fiber: 2.8 g
- Protein: 4.5 g
Member Reviews
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JVOG123
I tried this recipe twice and for some reason my bread is not rising. The first time I know I made a mistake, but the second time I tried it still didn't work. I am still waiting for it to rise....it has a little bit but not much. Ang suggestions??!! - 6/23/10
Reply from ASPENJULES (6/24/10)
The only suggestions I have is to make sure your yeast is fresh. It will stay active a long time if you keep it in the fridge. Also make sure your water isn't too hot. If it's too hot it kills the yeast . OH, and I DID change the recipe to make the water amount 2 and 1/3 cups water.
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PRESHA911
This was really quick and easy and delicious. My only modification was to add more water; otherwise, the bread was too dry. Will definitely make again! - 4/26/10
Reply from ASPENJULES (4/26/10)
how much more water did you add? I'd be interested in trying that. and did you use the lemon juice too? I forgot it last time and it really does make a difference.
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AMYLOVESTZU
love home made bread i am going to have to make this soon - 2/24/10
Reply from ASPENJULES (2/24/10)
Let me know what you think. I love it because it's so much quicker than most bread recipes.