Thursday, May 14, 2009

Wheat Bread

This is another recipe from Michelle, but I also had it from my friend Jill. Michelle said the trick to good wheat bread is in the wheat--she uses white wheat, as it has the same nutritional value as red. The white wheat makes a lighter, fluffier bread than red wheat. Yea! I was so happy to get this recipe and knowledge from her. I had this at her house and it was delish!

3 cups warm water
2 pkgs yeast (4 ½ tsp.)
1/3 cup honey
2 Tbsp. dough enhancer (optional)
¼ cup gluten (optional)
5 cups whole wheat flour
3 Tbsp. melted butter
1 Tbsp salt
1/3 cup honey
Whole wheat flour

Mix together water, yeast, 1/3 cup honey, dough enhancer, gluten, and 5 cups flour. Cover and let rise for about half of an hour. Stir in melted butter, salt, and 1/3 cup honey. Add enough flour to make dough soft and still slightly sticky. Form into a ball and place in bowl. Cover and let rise until doubled. Divided dough into 3 balls. Shape and place in greased bread pans (9x5). Cover and let rise until the dough is about an inch higher than the pan. Bake in a 350 degree preheated oven for 25-30 minutes. (I always pull them out after 25 minutes). Brush tops with butter to keep crust soft. Remove from pans to let cool.

*The original recipe is yummy too, just not quite as good as grinding your own wheat. It calls for part whole wheat flour and part white--I tried it with red wheat flour from the store and it was still good. Here is the link on allrecipes HERE , although I had to change the serving size as my Kitchen Aid only makes 2 loafs, not 3. Hope that helps!

Picture found here.


jakenapril said...

this bread is heavenly! i love, love love it! it is light and fluffy, not hard and dry like most wheat bread.

thank you, thank you, thank you christie for making it and for letting me take some home. it was gone in about 5 seconds...all of it. true story.

Christie said...

Thanks for the compliment April! It is great bread. I realized later that another friend had given me the same recipe!