Basic Whole Wheat Bread
Yield: 3 loaves
A basic recipe for fresh wheat bread that yields three loaves!
In a large bowl, mix together warm water, yeast and 1/3 cup honey. Add 5 cups bread flour and stir to combine. Let sit for 30 minutes, or until big and bubbly.
Mix in 3 tablespoons melted butter, 1/3 cup honey and salt. Stir in 2 cups whole wheat flour.
Flour a flat surface and knead the mixture with whole wheat flour until not too sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour.
Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.
Punch down and divide into three loaves. Place in greased 9 x 5 inch loaf pans and allow to rise until dough has topped the pans by one inch.
Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of the loaves with 2 tablespoons melted butter when done to prevent the crust from getting hard. Cool completely.
- Nutritional information is for one whole loaf. Each loaf yields about 16 slices of bread.
- Yeast: Each package of yeast yields about 2 1/4 teaspoons of yeast. Do not purchase rapid rise or instant yeast.
- Whole Wheat Flour – Look for flour that says “100% whole grain.”
- Honey – You can use another sweetener, if desired. Brown sugar, maple syrup or agave are good choices.
- Store in a sealed bag or container on the counter for up to 3 days. To freeze, tightly wrap the whole loaf (not sliced) with aluminum foil or plastic wrap. Place in a freezer bag and freeze for up to 3 months. Thaw on the counter before serving.
Calories: 1616kcal, Carbohydrates: 321g, Protein: 51g, Fat: 20g, Saturated Fat: 8g, Cholesterol: 30mg, Sodium: 2445mg, Potassium: 928mg, Fiber: 25g, Sugar: 63g, Vitamin A: 350IU, Vitamin C: 1mg, Calcium: 92mg, Iron: 8mg
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