Whole Wheat Bread
3 cups warm water
1 tablespoon yeast
1/3 cup honey
1/3 cup oil
1 tablespoon lemon juice
1 tablespoon salt
Approximately 7 cups of flour (use half wheat and
half white or use only 1 cup white and the rest
wheat)
Whole Wheat Bread
3 cups warm water
1 tablespoon yeast
1/3 cup honey
1/3 cup oil
1 tablespoon lemon juice
1 tablespoon salt
Approximately 7 cups of flour (use half wheat and
half white or use only 1 cup white and the rest
wheat)
In a large bowl combine warm water, yeast, and 2
tablespoons sugar. Let stand until yeast is dissolved.
Measure oil in liquid measuring cup and add honey
to it to equal 2/3 cup. (This will let the honey slip out
of the measuring cup.) Add honey, oil, lemon juice,
and enough flour to make dough about the
consistency of pancake batter. Stir to mix well. Allow
to sponge or rise in bowl until about double in size.
(This will make for lighter bread.)
In a large bowl combine warm water, yeast, and 2
tablespoons sugar. Let stand until yeast is dissolved.
Measure oil in liquid measuring cup and add honey
to it to equal 2/3 cup. (This will let the honey slip out
of the measuring cup.) Add honey, oil, lemon juice,
and enough flour to make dough about the
consistency of pancake batter. Stir to mix well. Allow
to sponge or rise in bowl until about double in size.
(This will make for lighter bread.)
Add salt, don’t forget! And flour 1 cup at a time until
dough is no longer sticky. Do not add too much flour
or dough will be tough! (If you are using a bread
mixer, add flour until the sides of the bowl come
clean while the dough is mixing, mix for 7-10 min.) If
making dough without a bread mixer, place the
dough on a clean counter dusted with flour and
knead hand 12-15 minutes. (In class, divide dough in
half; put a little oil on dough so it will not stick and
place in 2 freezer bags. Label with period and unit
number.)
Add salt, don’t forget! And flour 1 cup at a time until
dough is no longer sticky. Do not add too much flour
or dough will be tough! (If you are using a bread
mixer, add flour until the sides of the bowl come
clean while the dough is mixing, mix for 7-10 min.) If
making dough without a bread mixer, place the
dough on a clean counter dusted with flour and
knead hand 12-15 minutes. (In class, divide dough in
half; put a little oil on dough so it will not stick and
place in 2 freezer bags. Label with period and unit
number.)
Put the dough in a large greased bowl and allow it to
rise until double in size. If using a bread mixer, allow
dough to rise in the bowl it is mixed in. Loosen the
lid or the dough might rise so much it will break the
lid if it rises too much. (Start here on day two in
class.) Shape into 3 medium size loaf pans (approx.
3 ½ “ X 7 ½ “) or 4 small (approx. 2 ½ “ X 5 ½”) bread
pans. Let rise. If you want your bread to rise faster,
place loaves in oven preheated to 225 degrees. Turn
oven off and allow to rise until double in size.
Put the dough in a large greased bowl and allow it to
rise until double in size. If using a bread mixer, allow
dough to rise in the bowl it is mixed in. Loosen the
lid or the dough might rise so much it will break the
lid if it rises too much. (Start here on day two in
class.) Shape into 3 medium size loaf pans (approx.
3 ½ “ X 7 ½ “) or 4 small (approx. 2 ½ “ X 5 ½”) bread
pans. Let rise. If you want your bread to rise faster,
place loaves in oven preheated to 225 degrees. Turn
oven off and allow to rise until double in size.
Bake 350 degrees about 30-35 min. or until the
internal temperature is 190-200 degrees.
Bake 350 degrees about 30-35 min. or until the
internal temperature is 190-200 degrees