The Fresh Loaf

A Community of Amateur Bakers and Artisan Bread Enthusiasts.

My Favorite Bread Recipe

JonesHomestead's picture

My Favorite Bread Recipe

I apologise for the lack of pictures. We don't have a digital camera. This recipe is for a basic wheat bread that I make each week for our family. The recipe makes 4 large loaves. I usually will stretch out the recipe by making 2 large loaves of bread, 2 dozen hamburger buns, and 2 pizza crusts.

Whole Wheat Bread

Mix together & set aside:

2 Tbsp. dry active yeast
1/2 cup warm water
1 Tbsp. sugar

In a large bowl mix together:

13 cups whole wheat flour (I use freshly ground)
2 Tbsp. sea salt
4 Tbsp. flax seed, ground
2 Tbsp. Vital Wheat Gluten

Make a "well" in the center of the flour mixture and add into the well:

5 cups very warm water
2/3 cups Olive Oil
1/3 cup honey
1/3 cup molasses
Yeast mixture

Mix the ingredients together very well to incorporate all the flour. Turn the dough out onto a lightly floured surface and knead until smooth and elastic. Be careful if using whole wheat flour that you do not add too much flour. I only use enough to get dough to not be sticky. Cover the dough and let rise in a warm, draft-free area until doubled.
Punch down the dough and knead very lightly. Divide dough into 4 parts. Shape each into a loaf and place into prepared bread pans. Cover and let rise until doubled a second time. Bake at 350*F. for about 40 minutes or until done.

*To make rolls or buns: shape into rolls or use a large biscuit cutter to make burger buns. Place on a baking sheet, cover & let rise until doubled. Bake at 350*F. for 20 minutes.

*To make Pizza Crusts: Lightly knead alittle Italian Seasonings into the dough. Shape into 2 pizza crusts. Prick well with a fork to prevent air pockets from forming. Brush dough lightly with Olive Oil. Let rest for 10 minutes. Bake at 350* for 10 minutes. Do not let the crusts brown. I wrap and store these in the freezer to use later.

You can also wrap & freeze the dough after the first rising.


BROTKUNST's picture

That sounds like an interesting home-ground, whole-wheat loaf. Maybe, in order to limit the sugar in the loaf, you may want to try to omit the Tbl of sugar during the yeast hydration/activation. The sugar actually does not (cannot) serve as food for the yeast since it is too complex at that stage.