I’ve always had it in my mind that making bread takes forever and a day, so I usually avoid it.  Except, of course when it comes to cinnamon rolls, which are totally worth any wait. But, when I saw that my blog buddy, Shandra of Deals to Meals, shared a recipe for ‘The Best Wheat Bread’, I had to try it.  You know how once you stumble on a food blogger that seems to have similar taste buds as you, you’ve got to try everything of theirs??  Well, she’s one of those gals, and I’ve never been disappointed.

I was so surprised out how fast I whipped this wheat bread up, and how fast it was devoured.  Four huge loafs lasted 2 days at my house.  The husband said, ‘You should stop buying bread at the store.  This is delicious…nom, nom, nom.’  And my kids, who are anti-wheat bread, haven’t even batted an eye because it’s totally a pail color and they love it.  We all keep talking about how it stays so soft…yum!  I’ll totally make this a million more times.

To make this, you’ll need:

12 cups whole wheat flour
2/3 cup vital wheat gluten
2 1/2 TBS. instant yeast
5  cups hot water (120-130 temp)
2 TBS. salt
2/3 cup canola oil
2/3 cup honey
2 1/2 TBS bottled lemon juice

In a mixer, combine 7 cups of the wheat flour, the vital wheat gluten, and yeast.  Add the hot water and mix for about a minute.

Cover the mixer and let the mixture rest for about 10 minutes (“sponging”).

Add the salt, oil, honey and lemon juice and mix for another minute.  Add the remaining flour (up to 5 cups…I think I did 4).  You want to add the flour until the dough pulls away clean from the sides, but no more.  Don’t keep adding more after it gets to that point.

Grease four 8×4″ pans with oil, butter and flour, or my favorite thing in the world, baking spray (oil mixed with flour)…it makes life SO much easier.

Heat your oven for just a few minutes, then turn it off (so it’s barely warm.)  I like to microwave a bowl of hot water, until it’s super hot, then put it in the warm oven to create moisture.  It helps speed up the rising time of the dough.

Anyway, spread some oil on the countertop (or however you like to do it) and dump out your dough.  Cut into four even pieces.  Shape each piece into a loaf shape and place into the bread pan.

Set your loafs into the warm/moist oven and let it rise for about 15 minutes, or until the dough reaches the tops of the pan.  Once it gets to that point, leave them in the oven and turn it on to 350.

Bake for about 30 minutes, or until slightly golden on top.  I baked mine for about 25 minutes.  Remove from pans and let cool.

Serve, eat, gift, enjoy!

Emilie’s Whole Wheat Bread
From Deals to Meals Blog

Makes 4 8×4″ loaves

Print

Whole Wheat Bread

Ingredients

  • 12 cups whole wheat flour
  • 2/3 cup vital wheat gluten
  • 2 1/2 TBS. instant yeast
  • 5 cups hot water 120-130 temp
  • 2 TBS. salt
  • 2/3 cup canola oil
  • 2/3 cup honey
  • 2 1/2 TBS bottled lemon juice

Instructions

  1. In a mixer, combine 7 cups of the wheat flour, the vital wheat gluten, and yeast.
  2. Add the hot water and mix for about a minute.
  3. Cover the mixer and let the mixture rest for about 10 minutes ("sponging").
  4. Add the salt, oil, honey and lemon juice and mix for another minute.
  5. Add the remaining flour (up to 5 cups...I think I did 4). You want to add the flour until the dough pulls away clean from the sides, but no more. Don't keep adding more after it gets to that point.
  6. Grease four 8x4" pans with oil, butter and flour, or my favorite thing in the world, baking spray (oil mixed with flour)...it makes life SO much easier.
  7. Heat your oven for just a few minutes, then turn it off (so it's barely warm.) I like to microwave a bowl of hot water, until it's super hot, then put it in the warm oven to create moisture. It helps speed up the rising time of the dough.
  8. Spread some oil on the countertop (or however you like to do it) and dump out your dough.
  9. Cut into four even pieces. Shape each piece into a loaf shape and place into the bread pan.
  10. Set your loafs into the warm/moist oven and let it rise for about 15 minutes, or until the dough reaches the tops of the pan. Once it gets to that point, leave them in the oven and turn it on to 350.
  11. Bake for about 30 minutes, or until slightly golden on top. I baked mine for about 25 minutes.
  12. Remove from pans and let cool.

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