This is my every day bread recipe. I usually bake this once a week and it makes five 8" loaves. This is great bread for sandwiches, toast, garlic bread etc. It turns out very light for whole wheat bread and does not have a heavy flavor.
I use a Bosch mixer and a Wonder Mill to grind my whole wheat flour from hard white wheat. If you don't have a grain mill, I would substitute King Arthur white whole wheat flour. If you don't have a Bosch you can make it a family affair of kneading a lot of dough.
Place the following ingredients in mixer with a dough hook:
- 5 Cups very warm water (110 - 120) degrees
- 2/3 Cup Rapadura sugar (can substitute white but not as healthy or rich)
- 1/2 Cup butter melted
- 3/4 Cup olive or unrefined coconut oil
- 2/3 Cup dry milk powder
- 3 Cups whole wheat flour
- 1 1/2 Tbsp of Celtic Sea Salt (can use regular salt)
- 4 Tbsp SAF Yeast
Mix on a medium speed until combined.
- 4 Cups whole wheat flour ( if you want lighter whiter bread substitute more white flour)
- 6 1/4 Cups white unbleached bread flour
one cup at time while mixing until sides begin to clean from sides of bowl. Watch closely to get just enough flour for a soft workable dough. Too much flour will result in a heavy, tough dough. Knead for 6 minutes on a medium speed.
Let dough rest and rise in mixer bowl for 45 minutes. I cover my bowl with a damp towel because the dough can sometimes rise and break the mixer lid. If I am busy I will punch down the dough and let it rise again until I have a bit of time to form loaves.
Turn dough out onto a clean oiled surface and form loaves. I use a little olive oil on the surface and my hands to prevent sticking. I do not use flour.
Put into greased loaf pans. Let rise for 35 minutes. Bake at 350 degrees for 35 minutes or until golden brown. Let stand in pans for 10 minutes after removing from the oven. Remove from pans and cool completely before slicing. (Yeah right!).
This bread freezes extremely well unsliced. Sometimes I add a couple of Tablespoons of ground flax and a handful of raw sunflower seeds to the dough.
Amazing Cinnamon Bread:
Take the dough for one loaf or all five and roll it out in a rectangle 8 inches wide and however long. Sprinkle liberally with Rapadura and cinnamon. Roll up and form loaf. Place into pan and bake as above. This also freezes great and makes a yummy quick breakfast - especially toasted.
Take the dough for one loaf or all five and roll it out in a rectangle 8 inches wide and however long. Sprinkle with hamburger, shredded cheese, onions, garlic whatever. Roll up and form loaf. Place into pan and bake as above. This is a great take along dinner.