OK my dad keeps asking me to post my bread recipe so here it is. This is a recipe that I use to make bread with all the time. In the last 10 months, I have bought bread just a hand full of times, on vacation, and a few loaves of the Texas toast for French bread. Other than that, this is the bread we have been eating for toast, sandwiches, or just a yummy slice of warm bread with butter and honey.
I make it in my kitchen aid, but can be done by hand allowing more mixing and kneading time of course. You can adjust it to your taste as far as the flour goes. We like a split of wheat and white flour. The first flour in the recipe I use wheat, the second I use all-purpose. Every once in a while I make an all white bread, or a more hearty wheat bread. It just depends on our mood and what I’m doing with it. You can use this recipe for rolls too, just shape into rolls and bake on a sheet pan for 15-20 min, or until light golden brown on top. I’m not an expert by any means, just found an EASY recipe we like that works for me. If you have any questions, I’ll do my best to answer or find the answer. Happy baking, Jen
Whole Wheat Bread
- 3c. Warm Water
- 1/3c. Sugar or Honey
- 2tsp Salt
- 1/3c. Oil
- 2 Tbls. Instant or Rapid Rise Yeast
- 1st Flour 3 c.
- 2nd Flour 3-5 c.
Start with the warm water (bath water temp) and add the yeast. Then add all the other ingredients except the 2nd flour. Mix for about 30 seconds then add the 2nd flour 1/2 cup at a time until the dough forms a ball on the hook and stops sticking to the bowl. Continue to mix for about 5 more minutes to knead. Dump dough onto oiled counter and split up for the loaves. Form the loaves and put in oiled pans and cover to rise. Let double and bake at 350 for about 25-30 minutes for large loaves 20-25 for med. size and 15-20 for small loaves or until nice and golden brown on top. Take out of oven and put on a cooling rack and let sit for a few minutes, then remove from pans and cool on racks. Makes 2 large loaves or 3 medium loaves, or 5 small loaves.