Mom’s “Foolproof” Whole Wheat Bread

Growing up, my mother almost always had whole wheat bread freshly made on the counter or in the freezer. When one loaf was consumed we could go to the freezer and pull out another. I had many friends that loved to come to my house for lunch because it meant my mom’s wheat bread. I didn’t see how it was any more special than other bread, that is until I tasted other whole wheat bread. Wheat bread can easily be extremely dry and kind of bitter. {The secret on how to avoid this is below.} This is not the case with my mom’s; It’s moist, flavorful and addicting. You have to give this “foolproof” recipe a try. It’s one of the quickest bread recipes I make; Just mix, place into pans, rise for 35 minutes and bake. It couldn’t be more “foolproof”.

“Foolproof” Whole Wheat Bread

Ingredients

• 2 T – Instant Dry Yeast
• 6 C – Hot Tap Water
• 2 T – Salt
• 1/3 C – Oil
• 2/3 C – Honey
• 14-16 C – Whole Wheat Flour

Directions

Combine hot tap water and 8 cups of freshly ground whole wheat flour in mixing bowl. Mix on low speed until blended. 

Add salt, oil, honey and yeast to the mixture; Mix until combined.

Add 6-8 more cups of flour and knead in mixer for 10 minutes. {Note: Only add 6 cups until you knead for 6-8 minutes. Add more if needed after that point.}

Oil hands and counter and remove dough from mixing bowl. Mold it into loaves and place into oiled pans. Cover with greased plastic wrap and let rise 1/3 in bulk {approximately 35-45 minutes}.

Bake at 350 degrees for 40-45 minutes. When done, remove from pans and cool on wire rack. Makes 4-5 medium loaves.

Detailed Instructions

Combine hot tap water and 8 cups of freshly ground whole wheat flour in mixing bowl. Mix on low speed until blended. Add salt, oil, honey and yeast to the mixture; Mix until combined. Add 6-8 more cups of flour and knead in mixer for 10 minutes. {Note: Only add 6 cups until you knead for 6-8 minutes. Add more if needed after that point.} The more sticky the better – This is what determines on how moist the finished bread will be. I only ever add the 6 cups. Whenever I have added more than that my bread is drier than I like. Oil hands and counter and remove dough from mixing bowl. You will need anywhere from about 1/4 to 1/3 of a cup of oil on the counter. Remember this is extremely sticky dough and it will stick to anything and everything. Mold with your hands into loaf shapes and place into oiled pans. I usually give mine a punching down once in the pan so it fills the entire bottom of the pan. Cover with greased plastic wrap and let rise 1/3 in bulk {approximately 35-45 minutes}. Bake at 350 degrees for 40-45 minutes. When done, remove from pans and cool on wire rack. Once cooled, I cut all of the loaves into slices using my electric carving knife. I then place into bags and place into the freezer. This recipe makes 4-5 medium loaves (8-1/2 x 4-1/2″); four if you like your loaves towering over the bread pan, five if you like just a normal homemade loaf.