OK, I know my sisters and I have posted several whole wheat bread recipes, but I think this is my new favorite! ( And your probably wondering why I am not using nonstick Demarle flexipans since I have been raving about them so much....I am saving up for the loaf pans--I can't wait!) I got this recipe from my friend Kelly. It makes 5 loaves and I use my Bosch, and my Demarle Roul'pat (so it won't stick to the counter) and it really was a breeze to make---and OH SO GOOD!! I let it cool and then sliced it with an electric knife before I bagged them and put 4 in the freezer. This is my new favorite recipe. The bread is very soft and tender! If you make it let me know what you think!**By the way did you all know the shelf life of wheat (berries) is REALLY long? (like over 20 years) You can buy it a lot cheaper in bulk, just don't forget to get yourself a wheat grinder! Fresh ground wheat is wonderful in recipes and so good for you!
*ACK --don't look too close, I forgot to grease my pans...it was a problem! I need those nonstick ones!! 
Yummy, Easy Whole Wheat Bread (5 medium loaves)
submitted by Melanie
3 1/2 cups hot tap water (helps offset the cool can of milk)
1 (12oz) can evaporated milk
3 Tbs instant yeast (like SAF)
2/3 cup oil
1 cup honey (use the same measuring glass as the oil and the honey slide right out)
1 cup honey (use the same measuring glass as the oil and the honey slide right out)
1 cup white flour
3 Tbs vital wheat gluten
2 Tbs dough enhancer (this is optional--I just happen to have some)
12 cups whole wheat flour (I used white wheat: apporx 8c whaet berries= 12 c flour)
1 1/2 TBs salt
1 1/2 TBs salt
Grind your wheat (in your electric wheat grinder) while getting everything else ready. Then, using a Bosch or other heavy duty mixer, combine ingredients in the order given, mixing well after half the flour, then add the other half of flour and salt. Add a little extra white flour as needed if dough is too sticky. Knead in mixer for 8 minutes. Dump out dough on your 'Rolpat' or if you don't have one, pour a little oil on your countertop and spread with your hand. Form into a long log, then divide into 5 loaves. Form each loaf into a log shape and place in medium sized nonstick bread pan. Press down the sides of each dough piece to fill the bottom of the pan, leaving the top round and smooth. Let rise in a warm spot until almost desired bread size. (about 1 hour). Bake in preheated 350 oven for 25-30 minutes. Remove from oven to wire racks and brush tops of hot loaves with butter, if desired. Let cool about 10 minutes, then remove from pans and let cool completely before slicing. (if you can wait that long!!)
* I have also been making whole wheat tortillas--so easy and good. I'll post them soon, maybe tomorrow!
Oh, those loaves look absolutely delicious! I can't wait to try this recipe out. I'm running out of dough enhancer. I've got to figure out where to buy it around here. Or maybe I'll just have to buy it when I come out to UT in November. Love you, sis!
ReplyDeleteMy sister makes wheat bread all the time. This bread looks really good.
ReplyDeleteI'm so excited about this recipe! I've been wanting a new whole wheat recipe to try. I can't wait to read about the whole wheat tortillas!
ReplyDeleteI can't wait to try your bread. I am in search for a good wheat bread recipe. I will let you know how it goes!
ReplyDeleteLooks good sis! I think this is the recipe you let me try when I was at your house. Thanks. :)
ReplyDeleteI LOVE wheat bread and yours look perfect AND scrumptious. Thanks for the recipe.
ReplyDeletethis looks beautiful. I wonder if there is a way to use powdered milk instead of evaporated milk?
ReplyDeleteUsing the white wheat flour results in a bread that is a lot milder in flavor than the regular wheat bread. White wheat is lower in protein so you need to make sure to use the vital wheat gluten as indicated in the recipe. Now that white wheat is available, it is easier to get your kids to like whole wheat bread. Great recipe! Thanks.
ReplyDeleteSorry, I got a little confused about the measurements for the whole wheat... the recipe says 12 cups, but then it says 8 cups = 12 cups. How much whole wheat flour should I use? :) I hope I am not being a dork and have just read the recipe wrong!
ReplyDeleteJulie,
ReplyDeleteSorry that was confusing--I fixed it on the recipe now. I meant that 8 cups of unground wheat (or wheat berries)equals approx. 12 cups wheat flour. I hope you enjoy the recipe! I just checked out your blog--I love your christmas garland! Gorgeous!
I want to try this! Your bread looks beautiful! I made bread tonight and it is a far cry from what you have posted. QUESTIONS: What is vital wheat gluten and where do you buy it? Also, regarding the shaping of the loaves in a long log...does that help, or do you think I could just form the loaves by hand (patting and rolling under till it looks rounded)? Just thinking it would save a little cleanup.
ReplyDeleteHi Mary Jane,
ReplyDeleteVital Wheat gluten, is I think just extra gluten--I have been told that it is like an insurance policy- that your bread will be great even if your wheat is not the best. I bought mine at the Bosch kitchen store in Orem Utah--but I saw a can of it at my local grocery store. Also about the shaping--I just dump the dough out and form a big log with my hands--then squeeze it off in 5 equal sections and pat and roll under with my hands to look like a loaf--just as you said. Hope this helps! Good luck!
I am glad my friend told me about your blog. I quit buying bread last year and make my own whole wheat bread each week. I feel like I have a great recipe but am always looking for others to try. I am also looking forward to making your blender wheat pancakes.
ReplyDeleteI just made this bread recipe tonight and it is SOOOO good! It has instantly become my favorite bread recipe! Thanks so much, I love your blog!
ReplyDeleteSo sweet of you!! Thanks for sharing easy to make and affordable recipe!!
ReplyDeleteSorry this is probably a dumb question but what size loaf pans do you use? Thanks
ReplyDeleteHi Rhi,
ReplyDeleteThis is Erin, but I'll answer your question according to what I use for bread. I use the 9x5 loaf pans (usually referred to as 'large' bread pans), but I'm sure the 8x4x2 would work fine too. In fact, whenever I bake bread I use two 9x5 pans and put a smaller pan (I don't know the measurement but it's a little smaller than 8x4)in between them, all on a rack together. They bake fine, and I bake them for the same amount of time even though they are different sizes.
Good luck and happy baking!
I realized I haven't yet commented on this recipe. It is FABULOUS!!! I've used another tried-and-true recipe for a few years, but this is hands-down the lightest, most wonderful homemade wheat bread I've tried. Thanks!!
ReplyDeleteBTW, for the gal with the question about vital wheat gluten, I have also found it at Walmart in the baking section near flours and such. It's made by Bob's Red Mill, so it's with all of the healthy grains (Bob's are all in small, clear plastic bags; the vital wheat gluten is in a brown and tan small box).
I have tried a gazillion different whole wheat bread recipes over the past couple months and still in search of the perfect one. I am lucky that my husband and kids will eat just about anything I make...I'm the picky one!
ReplyDeleteJust a couple questions on this recipe. Why don't you have to activate the yeast prior to mixing everything together, and does it have to go through a first rise in the bowl before shaping into loaves and rising in bread pans again?
It just seems so easy. I've never seen a bread recipe that does not go through 2 or 3 rises! Also, what do you think would happen if I left out the oil, or substituted apple sauce?
I absolutely love your recipes and was really excited to see this bread recipe!
Heather,
ReplyDeleteFirst this recipe calls for instant (SAF frand is what I use) yeast--which does not need to be activated! Also--just follow the recipe as typed--it really is simple and easy and works beautifully! I have never subsitituted applesauce for the oil before--so I don't know how it would work. I guess I have always thought that 2/3 cup of oil for 5 loaves wasn't too bad and I ddin't want to risk having all that bread not turn out. This recipe has never failed me. I hope you like it!
I was browsing your blog, great recipes BTW, and came across this bread recipe. I love that it only has to rise once!
ReplyDeleteI don't have 5 bread pans nor the oven or freezer space for 5 loaves though. So, I cut your recipe in half (used 2 packets of instant yeast) and made 2 loaves in standard pyrex bread pans out of it.
Perfect bread! I don't think I'll ever spend 3 hours making bread again. Thanks!
I've just started making homemade bread on a regular basis. I've been trying out different recipes. I just made this one yesterday and it turned out fabulous! Thanks for a great recipe!
ReplyDelete[...] it and can’t seem to get enough! Lately, I have been making it out of my favorite whole wheat bread dough. Whenever I am making bread for my family I make a couple of the loaves into this delicious [...]
ReplyDeleteCan the dough be made in a bread machine then taken out to shape, rise and bake?
ReplyDelete[…] is a great recipe that I use regularly. I adapted it from the recipe at The Sisters Cafe Blog. I typically will put this together about every two weeks. I freeze four of the loaves […]
ReplyDelete