favorite recipes

Best Whole Wheat Bread!

I have had my ups and downs with bread making, mostly downs. Thanks to my good friend Sam, I finally have a recipe that makes delicious, beautiful bread every time! It’s so easy and so quick compared to so many others!

DSC03278  DSC03289

This is actually a shot from my 2nd attempt, which turned out even better than the first!

7 1/2 cups whole wheat flour, Wheat Montana’s Prairie Gold is the best I’ve found, Hodgsen Mill and Pillsbury are the worst.
2 Tbsp. yeast
1 Tbsp. Salt
Mix well then add:
3 cups warm water
1/4 cup honey
3/4 cup olive oil, I use pomace olive oil, virgin olive oil gives it a blueberry taste.**
2 Tbsp apple cider vinegar

Mix in bowl well, start kneading in the bowl when ball forms, adding more flour as necessary if sticky. You can divide the dough into two balls and form them into loaves right away or you can let it rest 1/2 hour before doing it. We’ve done it both ways and can’t detect a difference. Let rise in pan for 1/2 hour without a cover and carefully put into 350 degree oven. After 15 minutes reduce heat to 300 degrees and bake another 30 minutes. If the bread sinks when you go to put it in the oven, you’ll have to take it out of the pans and roll it out to form the loaves again or you’ll have the same trouble you’re having with your current bread recipe. You have to get the gases out of it for it to rise again. Butter the bread tops when you pull them out of the oven and put them in a bread box only when they are thoroughly cool or it will mold faster.

*Cut the measurements in half for 1 loaf, which is what I do each time. Directions copied word for word from my friend Sam.

**I have not had a problem with evoo (Extra virgin olive oil, Sam uses Coconut oil).

After my labors, I am rewarded with a delicious beef and cheddar melt!


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