Whole Wheat Bread

Five years ago when I decided to take the first step in eating healthier, meaning I cut out refined sugar and white flour, I needed a good recipe for homemade whole wheat bread. So of course I called my mom. She was on her way somewhere in the car. I remember that because after I asked her if she knew of a good recipe she said something like this, "Um, I don't know, just try this..." and then proceeded to give me this recipe. I tried it, it was good, and then I remembered she just gave it to me off the top of her head! She is amazing!! So is this bread, so very yummy! When I make it, it's hard to make it last. My children and husband can't keep their hands off it. Which is really okay by me, that just means it's good.

There are a few little tricks for making homemade whole wheat bread. First, the wheat it self. To really achieve the best flavor you need to mix equally hard red wheat and hard white wheat. I usually do this as I'm grinding it at home. If you buy your flours already ground, then just mix them when you add the flour to the recipe. Trust me, your bread will be so much better you'll never go back! Second, after you let your dough rest for a few minutes after kneading, it really helps if you roll out your dough flat, like you would if you were making cinnamon rolls. Then fold the dough over and over it's self, making sure not to add any extra air, then placing the dough in the loaf pans. I know this sounds weird. A woman in my neighborhood who makes about 6 loafs a week told me to do this. I was amazed and how well it works. By doing this you roll out most of the air pockets so when your dough rises in the loaf pans you won't get huge pockets that make it hard for your honey to stay on your bread. Third, you really need to use vital wheat gluten and dough enhancer. It makes a huge difference. I forgot to add it the last time I baked some bread, see the picture above, and the top of the bread fell a little bit. Not the prettiest bead that's for sure. It will still taste good, and if you don't have it you can still use this recipe. It just helps the structure of the bread making it hold better for sandwiches and things like that.

So there you have it. Now you can impress your family and neighbors with the best homemade whole wheat bread they've ever had, Enjoy!

Whole Wheat Bread

Ingredients

2 cups warm water

1/3 cup honey

1/3 cup oil

2 teaspoons salt

2 tablespoons yeast

5 cups whole wheat flour

1 teaspoon vital wheat gluten

1 teaspoon dough enhancer

Directions

If you have instant yeast then add it after you add your first cup of flour. Otherwise pour 1/2 cup of your warm water into a bowl and add yeast. Then pour the remaining warm water into your mixer and add the honey to it. Stir honey until completely dissolved. Then add oil, salt, and mix. When the yeast has risen and when you slightly tip the bowl and the yeast is no longer stuck on the bottom of the bowl it is ready to add. After the yeast is added, add 2 cups of the flour and mix slowly. Once incorporated add the vital wheat gluten and dough enhancer and add another 2 cups of flour and mix well. Add the final cup of flour and let your mixer kneed for 10 to 13 minutes on high. Preheat oven to 400*F.

After kneading let rest for about 5 minutes. Then divide dough in half. Take first half and roll out on a slightly greased surface with a rolling pin to about to 1/2 inch thick. Pick dough up off of the surface and let dough relax. Then fold dough length wise, making sure not to add any air between the folds. Next fold cross wise putting the folds under on the bottom. This way you won't see any of the creases from the folds. Place dough into a greased loaf pan. Repeat with second half of dough. Let raise until double in size. Bake for 20 minutes. Let cool and enjoy!!