Whole Wheat Bread Recipe from Mother's Basic Recipe
In response to Dwight's call for bread recipes, this is what I am using. It is a variation of Mother's bread recipe she used forever. The bread turns out light, not heavy, which I prefer with whole wheat bread. I hope you like it.
In a 1 cup measure, mix 2 Tablespoon dry yeast with 1/2 cup barely warm water and 1 Tablespoon honey. (This will make 4 small loaves or 3 good sized loaves.) In your Bosch mixer (do you still have one? If not, use your heavy duty mixer, if you don't have that, get ready to stir by hand like crazy) 4 cups hot water put in Bosch mixer bowl 4 teaspoons salt 6 cups freshly ground whole wheat flour 1/3 cup oil 3 Tablespoons honey Add flour gradually to water, honey and salt mixture. If you need more flour, which you will, add white flour to make dough, or grind more wheat and make the bread 100% whole wheat. Right at first that is a little much to deal with - work your way into 100% whole wheat gradually. When your dough is still a little sticky to the touch, add in the yeast mixture. By this time, the hot water will have cooled off and will have made a huge difference in breaking down the whole wheat flour. The way to tell if your dough is thick enough is if it cleans off the sides of the bowl as it mixes. After everything is mixed in, if you are using your Bosch, mix for about 6 minutes on medium speed.
Turn dough out of bowl, knead to make into a smooth lump of dough, place in a large earthen ware bowl that has been lightly oiled. Cover and put in a warm place to rise. Punch down once, then the second time when it has doubled in size, dump out of bowl, split into 4 loaves, knead into shape, put in greased bread pans, let rise for about 20-25 minutes. Preheat oven and bake at 350 for app 30 minutes or until the loaf sounds hollow when you tap on it. If you don't have a Bosch, you may have to go shopping! Just a suggestion.