Celia's Fabulous Bread

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Nutritional Info
  • Servings Per Recipe: 66
  • Amount Per Serving
  • Calories: 118.2
  • Total Fat: 2.2 g
  • Cholesterol: 0.0 mg
  • Sodium: 45.5 mg
  • Total Carbs: 22.7 g
  • Dietary Fiber: 2.8 g
  • Protein: 3.6 g

View full nutritional breakdown of Celia's Fabulous Bread calories by ingredient
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Note: milk-free, high fibre
Makes 4-5 loaves, about 14-16 slices each loaf
Note: milk-free, high fibre
Makes 4-5 loaves, about 14-16 slices each loaf

Number of Servings: 66


    whole wheat flour
    white flour (unbleached)
    potato flour
    (can add barley flour - 1 cup or so)
    oat or wheat bran
    wheat germ
    flax seed, whole; could use less of ground flax
    yeast - Note this system doesn't allow me to say how much I use - about 3 tsp. - or enough for 4 loaves - read instructions on package/jar.
    walnuts - crushed
    Earth Balance margarine (no milk products)


1. In medium pot, put the water, honey, margarine, raisins, and warm just to skin temperature (what you'd feed your baby!)
2. In very large mixing bowl (or stock pot or Dutch oven), place ONLY 2 cups whole wheat flour, plus all the other small amounts of "dry" ingredients (yeast, bran, flax seed, etc.) and all other unusual flours and additives. Mix thoroughly.
3. Once the "wet" mixture is warmed up, add it all at once to the small mixture of dry ingredients, and mix thoroughly into a "slurry". Beat with wooden spoon for a minute or three.
4. Add the rest of the whole wheat flour now, a cup at a time, beating in with the wooden spoon.
5. THEN, you can begin to add in the white flour, a cup or less, at a time, beating in.
6. When the bread mix appears to be very soft but not sticking to the bowl, turn the mixture out onto a clean floured counter.
7. Start kneading gently, adding more flour a handful or so at a time, until the soft ball becomes stiffer and shows 'stretching' (this is the gluten). You may add up to 3-4 cups of white flour or more, depending on the humidity as well as the amount of "additives" (flax, wheat germ, bran, etc.).
8. Now, knead the bread thoroughly for about 5 minutes or so (1-2 songs on the radio!) by pulling the far side of the ball over on top, and press the 'seam' with the floured heel of your hands. Turn the ball a quarter turn, pull the far side over on top, press it down hard, and repeat, repeat, repeat.
9. Wash out thoroughly your large mixing bowl, and grease lightly. Put your kneaded bread into the bowl, twist, and turn upside down so greased side is up. Cover with wax paper and towel.
10. Let covered bowl sit in warm area free from any drafts - yeast hates to get cool!
11. It wil take about 20-30 minutes to rise and double - poke a finger into the ball, and if the hole stays solidly in place, it's likely enough.
12. Punch down and turn over to rise again. This time it will take less time - maybe 15 -20 min. total. Check to see if it's doubled - poke as in #11.
13. Shape the ball of dough inito a rectangle and cut into four even parts (you could weigh this to be sure if you wish). Put aside, covered, and take one section at a time.
14. With each section of dough, slowly roll out into a rectangle, pushing out bubbles to the edges (pop them with the rolling pin).
15. Starting at the near edge of the long side, using both hands, roll tightly pressing into the bottom part with each turn, until you reach the end.
Then use the side of your hand to press the ends down flat.
16. Place in very lightly greased loaf pan. Repeat with each section of bread dough.
17. Cover the loaf pans, and place in a warm place to rise - about 25 minutes or so.
18. Turn on the oven - 325 degrees (some people use 350) so it will be ready when your bread is!
19. Bake loaves for about 25 minutes or so, making sure there is ample space between the loaf pans for good circulation of hot air.
20. Check one loaf for doneness by popping the loaf out of the pan, and firmly tapping the bottom/sides of the loaf. It should sound rather hollow. If in doubt, give them another 5 minutes.
21. Take the loaves out of the pans, and place on a rack for at least 20 minutes before slicing. I leave them for about an hour.

You should be able to get 16 slices per loaf, or more if you have a very good slicing knife!

This recipe lends itself to all sorts of variations and additions.

If you want to add eggs, make sure that the eggs are at room temperature before adding them to the slurry mixture. If they're too cold, the temperature difference can kill the yeast!

I have added a variety of other flours and powdered ingredients in the initial slurry phase: barley flour, rye flour, kamut flour, buttermilk powder, etc. Ground flax can be used instead of flax seeds.

Nuts and raisins additions are our family favourites, but can be omitted, or changed. For instance, cranberries would be good, or almonds, or . . . whatever you like.

Number of Servings: 66

Recipe submitted by SparkPeople user BUNN43.

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