100% Whole Grain Wheat Bread
By dbsnova on August 08, 2006
About This Recipe
"If you like fluffy brown bread this is it. No white flour
here. You can use any 100% whole grain wheat flour. I mill my own. This
bread is not heavy like most 100% whole wheat breads. If it is you used
too much flour and your dough was too stiff. If it flattens out and
won't stand up you need more flour. The total amount of flour is usually about
6 1/2 to 7 cups. This recipe has been in my family for years and
we all make it. We make a lot more now that we have powerful mixers and
the hand kneading is bye bye."
Ingredients
* 2 3/4 cups hot water
* 1/3 cup olive oil, any oil is fine
* 1/3 cup honey
* 2 tablespoons molasses
* 1 tablespoon salt, Sea Salt is good
* 7 1/2 cups of 100% whole grain wheat flour
* 2 tablespoons dry active yeast
Directions
1. Place the first five ingredients in the bowl and mix.
2. Add: 2 Cups 100% Whole Grain Wheat Flour. (to cool
the water and end up with warm dough) Mix then add 2 Tbs of Dry Active
Yeast. If your not sure about your yeast proof it in a little warm water first.
3. Add: 4 Cups of 100% Whole Grain Wheat Flour.
4. Mix until the consistency is some what even. Then
continue to slowly add flour 1/2 Cup at a time until the dough quits
sticking to the sides of the bowl. It should be tacky to the touch. The
trick is to have enough consistency to stand up with the least amount of flour
so the bread will be fluffy. It will most likely be 6 1/2 cups
but in any case do not exceed 7 1/2 cups of wheat flour. You can trade
one cup of wheat flour for one cup of all purpose white if you wish.
Don't over mix or the bread will be tough.
Page 2 of 2100% Whole Grain Wheat Bread (cont.)
Directions
1. When your dough is finished, leave it
in the mixer, cover the bowl and let it rise for about 30-45 minutes.
The dough will be larger but it doesn't need to double.
2. Grease two bread pans with Crisco. You can also flour the pans to
reduce sticking.
3. Mix the dough again just enough to knock it down at least close to
the original size.
4. Drop the dough on a floured surface so you can work the dough and
shape it.
Shape it with your hands to make a nice ball getting enough flour on it
so it isn't sticky. Divide the ball in half and do it again. Shape the
loaves by turning the dough under it's self over and over. When the
dough is shaped the sides and ends will be sealed and all you will see
is a nice oblong shaped loaf with smooth sides and top. Drop the loaves
in your bread pans and let them rise until almost doubled. Bake in a
preheated oven at 350 for 36 minutes. If you forgot to preheat 41
minutes. (gas oven).
5. When done turn the bread out
of the pan to a rack to cool. You can eat it right away (a great time
for real butter) don't wrap it until completely cooled. (Condensation
will make it soggy) Put in tinfoil to store on the counter. If you put
it in the refrigerator it will turn into a brick. Enjoy.
Nutrition Facts
Serving Size: 1 (75 g)
Servings Per Recipe: 24
Amount Per Serving
% Daily Value
Calories 176.3
Calories from Fat 36
20%
Amount Per Serving
% Daily Value
Total Fat 4.0g
6%
Saturated Fat 0.5g
2%
Cholesterol 0.0mg
0%
Sugars 4.9g
Sodium 293.6mg
12%
Total Carbohydrate 32.5g
10%
Dietary Fiber 4.2g
17%
Sugars 4.9g
19%
Protein 5.3g
10%
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