Plenty Sweet Life

Grandma's Recipes One By One!

Simple Whole Wheat Bread – Baking Bread – the Odyssey: #2

on October 24, 2014

Today’s recipe is the next stop on Baking Bread – the Odyssey. This Simple Whole Wheat Bread comes from allrecipes.com and you can find the original recipe here. It’s the next recipe in my search for the whole grain bread we had on our Sweden/Norway trip.

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Since we’re trying to find bread like we had on that little trip of a lifetime, I thought I’d share another photo from it. Ahhhh . . . I feel more relaxed just looking at it!

This recipe is not the whole grain bread I’m looking for, but it’s very good and is now a permanent part of my recipe file. It makes a beautiful loaf and slices very well for sandwiches or toast, and also makes nice buns for sandwiches or hamburgers. One of the things I love most about making my own bread is that there are no preservatives  – you know exactly what’s in the bread. You can actually pronounce every ingredient!

Here is the recipe as I made it:

Simple Whole Wheat Bread

3 cups warm water (110 degrees F)

2 packages (.25 ounce) active dry yeast

1/3 cup honey

5 cups bread flour

3 Tablespoons butter, melted

1/3 cup honey

1 Tablespoon salt

3 1/2 cups whole wheat four

2 Tablespoons butter, melted

In a large bowl, mix warm water, yeast, and 1/3 cup honey. Add 5 cups white bread flour, and stir to combine. Let sit for 30 minutes, or until big and bubbly.

Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt. Stir in 2 cups whole wheat flour. Flour a flat surface and knead with whole wheat flour until not real sticky – just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour. (I used my big mixer with the dough hook and kneaded the dough that way for 5 minutes.) Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.

Punch down, and divide into 3 loaves. Place in greased 9″ x 5″ loaf pans, and allow to rise until dough has topped the pans by one inch. (I made 2 loaves and made the rest into buns for hamburgers.)

Bake at 350 degrees for 25 to 30 minutes; do not over bake. Lightly brush the tops of loaves with 2 tablespoons melted butter when done to prevent crust from getting hard. Cool completely.

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You can see here how bubbly the dough gets.

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It really does double in size after rising!

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And I really DO punch it down – with my fist. I get out a lot of aggression that way!

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The loaves and buns are ready for their rise. Yeast – do your thing!!!

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Aren’t they beautiful?!!

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Putting the melted butter on the top makes all the difference. It makes the crust softer AND tastier!

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This beautiful loaf is really a great one to have handy. It has wonderful texture and taste and freezes well. I’m still searching. On to the next leg of my odyssey!

 

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One response to “Simple Whole Wheat Bread – Baking Bread – the Odyssey: #2

  1. mom says:

    Looks great – makes me hungry!!!

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