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Monday, July 19, 2010

My Very Own 100% Whole Wheat Bread Recipe

Well, what does one do with a 25 pound bag of wheat?  A family staple at our house is homemade bread.  Seldom do I buy bread from the grocery store.  This recipe has just enough sweetness to entice my kids to like it, and oodles of whole grain nutrition.

I keep the wheat I use regularly in a 5 gallon bucket.  This is my bucket of hard white wheat.  I also use hard red wheat - just depends on the mood I'm in :)

I load about 6 cups of wheat berries into my NutriMill grinder and grind it on high. The FINE - COARSER dial I set so that the arrow is below the "N" in "FINE."

And I get this wonderful whole wheat flour.  It has a much richer flavor when you grind it fresh, and is undoubtedly more nutritious, but I don't tell my kids that!!

Then I use it to make bread, rolls, cookies, pancakes - pretty much any recipe that uses flour.  Here is my 100% Whole Wheat Bread recipe.

Heidi's Hearty 100% Whole Wheat

3 1/4 cup warm water
1/4 cup sugar
2 Tbs molasses
2 Tbs honey
1 1/2  Tbs yeast
3 Tbs butter, cut up
2 tsp salt
6 cups whole wheat flour
3 Tbs dry milk powder
3 Tbs gluten
1 Tbs dough enhancer (optional, but it gives the bread great texture)

Place the warm water, sugar, honey, molasses, salt, yeast and butter in a large bowl.  Stir.  Add 2 cups of the flour, dry milk, gluten, and the dough enhancer.  Stir and let sit 5 minutes.  Stir in remaining flour to form a soft dough.  Turn out on floured surface and knead for 5 minutes.  Set in greased bowl, cover and let rise 1 - 2 hours or until double in bulk.  Punch down and form into bread or rolls.  Let rise again.   Bake at 350° for 35 minutes for bread, and 25 minutes for rolls.

Makes 2 large loaves.

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