HOMEMADE WHOLE WHEAT BREAD...SIMPLE

 BREAD RECIPE … By Lizzie

Yes, organic whole wheat costs a little more. I use it for breadmaking. After all it is for the people I love so much.

Inspiration for all of us: “And wine that maketh glad the heart of man, and oil to make his face to shine, and bread which strengthens man's heart.” Psalm 104:15.

WHOLE WHEAT BREAD

Ingredients

6 Cups (or five ½: save ½ C for Kneading) whole wheat flour (room temperature. Cold mixture will not rise).

3 Cups slightly warm water

1/3 Cup Oats (soak in ½ cup warm water 10 minutes) or use cooked Oatmeal (leftover is good)

1/3 Cup Olive Oil

½ Stick Butter

1/3 Cup pure Honey

1 Tablespoon active dry Yeast

1 Tablespoon Salt

Directions:

First Proof Yeast and mixture: Mix 1 c. flour, ½ c. slightly warm water, 1/3 c. oil, 1/3 c. honey, ½ stk. soft butter, 1T. salt and 1 T. yeast. Let rise 15 minutes to proof. (Proofing is when Yeast causes mixture to begin to bubble).

When the mixture begins to bubble, (15 min.) add remaining flour (about 4 or 5 cups), water and oatmeal: it will be a soft ball.

In a large bowl, mix proofed warm water, oil, butter, honey, yeast, and salt. 

Add five ½ to 6 Cups whole wheat flour to liquid mixture. Mix well. (save one cup for adding to the kneading surface). Let dough rest for 15 minutes in bowl.

Knead

Put remaining 1 Cup flour on a kneading surface (countertop or large breadboard). KNEAD 100 X…as you work this dough into the flour, dough will not be sticky.

1. Prepare 1 or 2 cookie sheets, spread liberally with butter and flour. 

2. Cut dough into three rounds to form for loaves. Place on 1 or 2 cooking sheets.

3. Beat one egg. Add 3 Tablespoons Old Fashioned Dry Oats to egg. Mix.

4. Spread oat and egg mixture on round loaves with fingers.

5. Let shaped dough rise in a warm place for about 1 hour.

6. Preheat oven to 350 degrees. Bake for about 35 minutes.

Bake until the top of the loaf sounds hollow when tapped, about 35 minutes. Remove from the oven and cool for 15 to 20 minutes before removing from the pan and transferring to a cooling rack. Cover with towel. Let cool an additional hour before wrapping or slicing. 

STORE AT ROOM TEMPERATURE

Let bread cool completely before wrapping it.

Wrap the bread in tight container or wrap (I use plastic wrap).

It will be good for seven days at room temperature.

FREEZE

Wrap loaves tightly: Freeze.