Whole Wheat Bread

It was Mother’s Day on Sunday.  I love many things about my Mother and am so thankful for all she has taught me.  I inherited my love of cooking and baking from my Mother, and am so thankful for that!  Ever since I can remember, my Mom has made the same bread recipe on a regular basis which we used for sandwiches, toast, or enjoyed fresh out of the oven with a bit of butter.  I now make that same bread recipe regularly.  I make four loaves, and freeze three for later use.  One batch lasts us for 3 or 4 weeks, and then I make a new batch!  My husband loves making peanut butter and honey sandwiches on this bread :).

There is nothing better than the smell of fresh bread baking…

Ingredients:

• 1/2 c sugar
• 1/2 c oil
• 1 T salt
• 5 1/2 cups warm water

Combine the above ingredients in a large bowl.  Stir in 3 T yeast, and let this proof for 5 – 10 minutes.  Add 3 – 4 cups of whole wheat flour, and the remaining white flour until the dough mixture is stiff and difficult to stir.  Move to a well-floured board and knead, adding more flour, until the dough forms a ball.  Put the dough in a large greased bowl, cover, and let rise until it doubles (about 30 – 60 minutes.)  Grease 4 bread pans.  Shape dough into four loaves in pans, cover, and let rise again until about doubled (about 30 minutes.  Be sure to watch the dough so it doesn’t overflow the pans.)  While the dough is rising, pre-heat the oven to 350 degrees.  Bake the bread for 30 – 40 minutes, until the tops turn a nice golden brown.  Remove immediately from pans and place on cooling racks.  Rub tops of loaves with butter.



Comments are closed.