This is the recipe I use every week to make bread, it is very good! I usually bake one loaf and then freeze the other batch (or three if I do the double batch) of dough before the last rise. I just place the dough in a plastic wrap lined loaf pan and wrap it up as best as I can and then place in the freezer. Thanks Karen for this recipe it has definitely been a blessing to our family!
Whole Wheat Bread
Ingredients:
Single – 2 loaves
3 cups warm water (110 degrees F/45 degrees C)
2 (.25 ounce) packages active dry yeast (4 ½ tsp.)
1/3 cup honey
5 cups whole wheat flour
3 tablespoons butter, melted
1/3 cup honey
1 tablespoon salt
3 1/2 cups whole wheat flour
2 tablespoons butter, melted
Double – 3 large loaves
6 cups warm water (110 degrees F/45 degrees C)
4 (.25 ounce) packages active dry yeast (~3Tbsp.)
2/3 cup honey
10 cups whole wheat flour
6 tablespoons butter, melted
2/3 cup honey
2 tablespoon salt
6-7 cups whole wheat flour
4 tablespoons butter, melted
Directions for double batch:
1. in a large bowl, mix warm water, yeast, and 2/3 cup honey. Add 5 cups wheat flour (a cup at a time, and stir to combine. Let set for 30 minutes, or until big and bubbly.
2. Mix in melted butter, 2/3 cup honey, and salt. Stir in 2 cups whole-wheat flour. Flour a flat surface and knead with whole-wheat flour until not real sticky – just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of flour. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.
3. Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch, about an hour.
4. Bake at 350 degrees F for 25 to 30 minutes; do not over bake.
Another simple variation-rolls. Do everything the same up to step three:
3. Punch down, and divide into several small pieces (size depending on how large you want the rolls). Knead into small rounds, place creased side down onto a greased baking sheet, with space between each roll. Allow to rise until dough has doubled, about an hour.
4. Bake at 350 degrees F for 15 to 20 minutes, or until golden brown; do not over bake.
