Sunday, April 25, 2010


Yes, I am posting ANOTHER wheat bread recipe already! I got this recipe from where she called this bread "Emilie's Whole Wheat Bread", but since I don't know who Emilie is, I figured I would rename it. This is my number one favorite bread recipe. The results are consistent and it has a great texture and flavor! A lot of people are intimidated by yeast breads, but this is as easy as it gets. I dare you to try it! As with all home made bread that doesn't have preservatives in it like store-bought bread, it's best to be eaten within a few days. It freezes well too.


7 C. whole wheat flour (grind your own if possible)
2/3 C. vital wheat gluten
2 1/2 Tbsp. instant yeast
5 C. hot water (120 - 130 F)
2 Tbsp. salt
2/3 C. oil
2/3 C. honey
2 1/2 T. bottled lemon juice
5 C. whole wheat flour
** optional ingredients:
1/4 C. soy lecithin
1/3 C. ground flax seed

Mix together the first 3 ingredients in your stand mixer with a dough hook. Add water all at once and mix for one minute; cover and let rest for 10 minutes (this is called sponging). Add salt, oil, honey, and lemon juice and beat for 1 minute. Add remaining flour, one cup at a time, beating between each cup. Beat for about 8-10 minutes until dough pulls away from sides of bowl. This makes very soft dough.

Preheat oven to 200 for two minutes and turn off. Turn dough onto counter top; divide and shape into loaves. Place in bread pans that have been sprayed with cooking spray. Let rise in warm oven for 15-20 minutes or until dough reaches top of bread pan. Do not remove bread from oven; turn oven to 350 F and bake for 30-40 minutes. Let rest in pans for 5-10 minutes, then let cool on racks. This recipe can be halved to make 2 loaves.

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