As you may remember – or may not – one of my summer goals was to teach my girls how to make wheat bread. This was my goal, not their goal so there was not a whole lot of enthusiasm on their part.
Since we are running out of summer and only have one week left until college girl goes back to school we had to get it done. Sunday was the day. What better than a loaf of fresh whole wheat bread to go with Sunday dinner?!
I got all the ingredients out and set up for them.
Since we were a little short on time and patience I decided to use some whole wheat flour I had bought at the store and not pull out the food storage and grind our own. The girls’ were not disappointed.
We had a lesson on yeast and the right temperature water.
And the right way to measure flour – spoon it into the measuring cup, don’t scoop.
The recipe we used called for honey and molasses – they didn’t like the smell of the molasses.
The best part of the whole process was watching the dough go from this….
When I told Cali she could punch it down she took me literally and really punched!
The recipe makes two loaves so they each formed their own loaf.
The girls then got a little silly with their loaves of bread.
I finally got them to calm down – a little bit.
We cut into the nice warm loaf of bread.
And each of us enjoyed a slice with butter. Jim had his with honey.
The girls gave it two thumbs up!
I had been collecting whole wheat bread recipes for quite a while. I decided to use a recipe I got from Nurse Heidi because when it comes to bread making Nurse Heidi is pretty much an expert! I wanted a wheat bread that wasn’t too heavy and this one was perfect. Thanks Heidi!!
Cross that one off the list!
- Nurse Heidi
- 2 ¾ C warm water
- 4 t. dry active yeast I use Fleischmann’s Instant yeast
- 1/3 C oil
- 1/3 C honey
- ¼ C molasses
- 1 ½ t. salt
- 2 C all purpose unbleached flour
- 6-6 1/2 C whole wheat flour
- Dissolve the yeast in the warm water.
- Stir in the oil, honey, molasses, salt and 5 cups of the flour until well combined.
- Allow to rest 10 -15 minutes.
- Then, knead in enough flour to make a moderately stiff dough that is just barely not sticky, and knead for about 4 minutes.
- Put in a lightly oiled bowl, turn once to coat, and cover with a towel to let it rise until double (30-60 minutes).
- Turn on the oven to 375, punch down and form into two loaves and place into greased bread pans. Allow to rise for ONLY 9-10 minutes, then bake for 32-35 minutes.
- These loaves have even more oven spring than my original recipe, so don't fret if they haven't risen very high before you bake them.
Heidi's word about flour – I like to use freshly ground hard white wheat flour. Wheat from Montana has a higher gluten content and makes better bread. Wheat flour doesn't keep as well once ground as processed white flour, so if you grind a bunch at once and aren't going to use it right away, store it in your fridge. If you use purchased flour, it will have settled and packed down, and it may require less. To help keep the measurements more consistent, stir the flour around to fluff it up before you measure it.
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