Wheat Bread
My Mother-in-law has made Wheat Bread almost every week for the last 30 years. She has pretty much prefected it over the years. On my last visit I asked her to teach me . Below is the result. If you have a wheat grinder, she uses half Red and half White Wheat to make the flour.
Wheat Bread
My Mother-in-law has made Wheat Bread almost every week for the last 30 years. She has pretty much prefected it over the years. On my last visit I asked her to teach me . Below is the result. If you have a wheat grinder, she uses half Red and half White Wheat to make the flour.
Cooking Instructions
- 1
Combine 9 of the 14 cups of flour, dough enhancer, and yeast in your mixer. Mix together for 1 minutes.
- 2
Add the 6 cups of warm water and mix for another minute, scrap the sides, then mix for one more minute.
- 3
Let set for 20 minutes.
- 4
While the dough is sponging, prep your bread pans by rubbing them with a little oil. It is also a good time to meaure the oil.
- 5
Add the oil then honey and salt. Tip: The honey will come out of the measuring easier if you use the same 1/2 measureing cup and put the oil in it before the honey.
- 6
Add the remaining 4-5 cups of flour. You want to add flour until the dough cleans the sides of the mixer. You should be able to touch the dough and have it not stick to your hand.
- 7
Knead for 5 minutes, then let it raise until it doubles in size. Should take about an hour depending on how hot it is and your elevation.
- 8
Use a kitchen scale to measure your dough. You want 2 lbs in each bread pan. Be sure to work the air bubbles out of the dough before shaping it for the pan.
- 9
Cook at 350 for 25 minutes.
- 10
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Found a wheat bread recipe on other site that I liked, but had to make substitutions for several ingredients. Also slightly altered steps by adding some rest time in during combine phase, and to incorporate some tips found on other various sites/reviews. Came out great : -)
mvergauwen -
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