Prep 2 hrs
Cook 30 mins
This recipe was given to me by a friend. I've tried several whole wheat recipes, and this seems to be the easiest, and most nutritious, too. I've messed it up in so many different ways, and it always turns out fine. It's a very forgiving recipe. I'm posting it here in case I lose the original.
- 9 cups whole wheat flour
- 1 tablespoon salt
- 1 1⁄2 tablespoons yeast
- 3 cups warm water
- 1⁄3 cup oil
- 1⁄3 cup honey
- Mix flour, salt, and yeast.
- Add the water, oil, and honey. Stir together.
- Knead for 10-15 minutes. Dough should be slightly tacky to the touch. You can do the "windowpane test"--hold a piece of dough up to a window, and pull apart. If you can see sunlight through it before it tears, then the dough is ready.
- Form into a ball; cover and let rise to double in size. (about 45 minutes).
- Punch dough down; separate into 3 balls.
- Cover and let rest for 10 minutes.
- Form into loaves; place in loaf pans that have been sprayed with cooking spray.
- Let rise to double (30 minutes to an hour).
- Bake 30 minutes or until done.
- Remove loaves from pans and allow to cool on wire racks.
Tried this today and it is good. My eight year old LOVED it! We will certainly be making it again. The recipe doesn't specify the baking temp, but I cooked it at 375 for 30 mins for a loaf, and 20 mins for dinner rolls.