One of the things I miss most about home is my mom's freshly baked whole wheat bread. I LOVED coming home from school to that smell... I do not profess to be the baker in our household; Mom definitely did not pass that trait on. But she gave me her recipe and I'm trying to figure out how to re-create the scene--hope you can, too!
Mom's Whole Wheat Bread
5 cups hot water1/3 cup honey
abt. 4 cups whole wheat flour
2 TB yeast
1 TB salt
1/3 cup canola or vegetable oil
more flour... anywhere from about 4-6 cups more :o)
Put water and honey into mixing bowl; mix until honey is dissolved. While keeping the dough hook turning, add flour until combined--dough should be very wet! At this point, add yeast and let that mix again for about 1 minute. Then add salt and oil until combined. Start adding more flour to the mixture until dough comes away from the sides of the bowl; the actual amount of flour you need depends on lots of factors, so just watch the dough until it comes away from the sides. Once this happens, put the top on your mixer and let it mix for about 6 minutes.
Once you've done this, my mom likes to just let the dough sit and make sure it's starting to rise. Once you can see it is, split the dough into thirds and transfer to loaf pans. Let sit for another little while, then cook at 350 for 35 minutes.
So I made this recipe a few days ago and it turned out great. My one suggestion... on the recipe you put "more flour...." I thought that meant just a little more flour. I thought I'd done something wrong that I kept having to had more and more flour. I also ran out of whole wheat flour because I saw how much flour you listed on the recipe and thought I had plenty. So I would mention that you'll need probably at least another 4 C of flour the second time too... or at least some kind of measurement. I was shocked that I needed close to 6 C more of flour. But other than that, great recipe!!
ReplyDeleteThanks, Brooke! I made this after I posted the recipe, and you are right--I will change it ;o)
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