Making Bread
Last updated Sunday May 20, 2012
In 2003, I was struggling financially. To save money, my wife started making bread. It is so delicious, healthy and inexpensive that to this day, she still makes whole wheat bread every week.
She makes a 3-loaf recipe. The first loaf is inhaled within minutes of coming out of the oven. The other 2 loaves usually last the remainder of the week.
John's Food Storage Recipes
Whole Wheat Bread
5 cups warm water
2 T salt
⅓ cup oil
1 cup sugar or honey
1½ T dough conditioner*
2 T yeast
1 cups rolled oats** (ground with the wheat)
7-8 cups red-hard wheat kernels, freshly ground to 10 cups flour.
½ cup wheat gluten
- Add 7 cups of wheat kernels and 1 cup of rolled oats into grain grinder and grind into fine flour.
- In electric mixing bowl, with dough hook, place water, salt, oil, sugar, dough conditioner and yeast. Turn on mixer and slowly add the freshly ground wheat/oat flour, 1 cup at a time, just till dough begins to clean off the sides of the bowl.
- Allow mixer to continue to knead for about 12 minutes.
- Cover bowl and let the dough rise 2 times in the bowl, punch down after each time.
- Divide into 3 loaves and place into large, greased bread pans.
- Cover with towel and let dough rise in the pans.
- Place risen loves into a 350° F oven and bake for 35 minutes.
- When loaves are done, immediately remove from pans.
- Paint the tops of the loaves with butter and let cool on wire rack.
- Place cooled loaves in plastic bread bags and store in cupboard.
*Dough conditioner keeps bread from crumbling. Available at Honeyville Grain or kitchen specialty stores.
**Ground oat flour gives bread a chewy texture.