Fabulous 100% Whole Wheat Bread

Why would anyone want to make

bread from scratch?

It can be very difficult not to mention time consuming.

It heats the house to an uncomfortable degree during

the hot summer months.

On the other hand:

There is nothing more aromatic than

the smell of fresh homemade bread

permeating your home.

It is so irresistible if often disappears without a trace.



What could be more satisfying to the the palate

than biting into a warm slice of bread

straight out of the oven?

Besides I can bribe my family into doing almost anything

for the price of a loaf of bread.

This recipe is one of my favorites. You will be surprised at how light and soft this bread it.

2 1/2 Cups warm water (around 120 degrees)
2 Tablespoons yeast
1 Teaspoon sugar
1/2 Cup honey
2 Eggs
5 Tablespoons dry milk
2 Teaspoons salt
2 Tablespoons oil
2 Tablespoons vinegar or lemon juice
1/2 Cup wheat gluten
1/2 Cup potato flakes
3 1/4 Cups red wheat flour
3 1/4 Cups white wheat flour

I make all of my breads by hand, however you can use your kitchen appliances, and the product will be the same, except maybe for the tender loving care that you put into kneading your own dough. :)

Sprinkle the yeast over the water, then gently stir to dissolve. Set the yeast mixture in a warm place; the mixture should appear slightly bubbly within 5 to 10 minutes. If not, either your water was too hot, or your yeast is not good. Throw out and start again, your yeast must be active in order for your bread to rise.

In a large bowl, stir with a wooden spoon all of the ingredients into the yeast in the order listed, except the flours. Mix well. Stir in the flours 1 cup at a time mixing well after each addition. When the mixture begins to pull away from the sides of the bowl, turn it out onto a lightly floured surface to begin the kneading process. This is the most crucial part of your bread baking. Kneading helps the flour's protein to develop into gluten which helps the dough to rise. Knead in the remaining flour and then continue kneading for approximately 10 to 12 minutes or until the dough is smooth and satiny.

Place in a lightly oiled bowl and cover. Place in a warm draft-free place and allow to rise until doubled in size, approximately 1 to 2 hours. The rising time depends on the amount of yeast used and the temperature of the room. Don't let the dough over rise because it will weaken the gluten structure and cause the dough to collapse. You can tell the dough is ready when it springs back slowly when gently pressed with a fingertip.

Punch down and let rest for 5 minutes.

Shape the dough into 2 loaves or 1 loaf and a pan of rolls. Cover and let rise again. It should take approximately 45 minutes for this rising.

Preheat your oven to 375 and bake for 20 to 30 minutes. The bread will be a deep golden color and sound hollow when tapped.

You should really wait until the bread cools completely before serving.

But who really waits?