My Whole Wheat Bread recipe

The recipe I use came from a friend of my Mom’s. Then I found Sue Gregg’s Delicious Whole Wheat Dough recipe and liked how sweet the bread was so, I use a little more oil and honey now.

For 2 large or 3 medium loaves

Place in a electric mixer bowl:

2 ¾ cup very warm water

¾ Tablespoon sea salt

1/4-1/3 cup oil

2/3 cup honey

3 cups whole wheat flour

11/2 Tablespoons yeast

Mix till smooth. Add:

½ - ¾ cup Gluten flour or 3 cups all purpose flour.

Roughly 8-12 cups whole wheat flour

(I freshly grind wheat berries each time I make bread and I like hard white wheat)

While the mixer is going add a cup of flour at a time until dough no longer sticks to the sides of the bowl. Be careful not to add too much though, you still want the dough to be soft. Knead for 7 minutes. Shape into loaves or rolls, and place in greased loaf pans (don’t use oil as the bread will absorb it and the bread tends to stick) in a warm place (or leave them on the counter) to rinse 20- 30 minutes.

Bake in preheated oven at 350˚ for 25- 35 minutes or until golden brown on top

and loaf sounds hollow when you tap it on the bottom.

Best cut and served right out of the oven with plenty of butter! :-)

For an extra special touch brush your loaves or rolls before rising with egg whites, a little water

and sprinkle with poppy seeds, flax seeds and sesame seeds.