Welcome to this week’s edition of 4 Moms, 35 Kids: How Moms of Many Manage. This week the 4 moms are talking about baking bread, sharing our recipes and inviting you to link up.
Our family has been baking our own whole wheat bread for more than 10 years, well except for the pickled wheat incident. (It’s a long story, but suffice it to say that we know from experience that storing wheat in buckets that were previously used to store pickles will not only cause your wheat to smell and taste pickle-y, it will also wreak havoc on your bread baking efforts.) As I was saying, we’ve been making our own bread for a good long while, but recently a friend gave me her (even for me) fail proof recipe and I’ve been absolutely thrilled with the consistency with which we are now able to turn out loaf after loaf of delightful, non-crumbly whole wheat bread.
So this post is dedicated to Kelly, thank you my friend.
For those of you who are old pros at the whole bread baking process here is the recipe in simple form.
Maine’s Honey Whole Wheat
An every day bread ideal for sandwiches, french toast and everything in between.
4 cups warm water (it should feel warm, but not uncomfortable to touch)
1 cup oil
1 cup honey
2 T + 1 tsp yeast
3 lbs. 7 1/2 oz. wheat (just under 13 cups of wheat flour)
1 T + 1 tsp salt
1/3 cup lecithin
1/3 cup gluten
1/2 cup ground flax seeds (optional)
Grind wheat. Combine water, oil and honey. Add yeast, salt, lecithin, flax (grind in blender) and gluten. Mix thoroughly. Slowly add the wheat four and knead until smooth and elastic (about 12 minutes in an Electrolux mixer).
Shape into 4 – 1 lb. 12 oz. loaves and place in greased pans. Let rise until double (about 45 minutes to an hour). Bake at 350 for about 30 minutes.
Now for a pictorial step-by-step:
and put them in your grain mill to start grinding. Of course you may also substitute the same weight of whole wheat flour.
While you wait for the wheat to grind measure and add water, oil, honey, yeast, salt, lecithin, flax and gluten in a large bowl or a heavy duty mixer
Turn the oven to 350 degrees (you’ll turn it off when you finish adding the flour, you just want a nice warm place for the bread to rise).
Slowly add and mix in the flour.
Turn off the oven and then begin kneading. The dough will be sticky. If necessary you may use some oil or butter on your hands as you knead. I would avoid adding additional flour as this creates crumbly bread.
If you have an electric mixer this is a perfect time to clean up and grease your bread pans. I grease them with just a bit of butter.
Continue kneading until the dough is smooth and elastic (this takes about 12 minutes in my Electrolux mixer).
Divide dough into four equal portions and place in greased pans. (Notice how the dough is behaving? This is how you can tell that you’re finished kneading.)
Each loaf should weigh about 1 lb. 12 oz. (but you may also just eyeball it).
Place loaves in warm oven and allow to rise until double (about 45 minutes to an hour). Then bake for 30 minutes while you enjoy the smell of freshly baking bread.
You now have four loaves of healthy, homemade bread that you children will prefer over store bought.
Slice and enjoy.
Now it’s your turn to share your favorite bread recipe. Please link directly to your post (and not just to your home page) and link back to at least one of the 4 Moms so your readers can enjoy the whole collection.
For more Moms of Many posts visit the 4 Moms page.