In a typical day around our home you’ll see many things, but Mom in her apron, an animal or two, and a loaf of bread are pretty typical. A favorite apron story of mine involves my homemade bread and and my daughter’s collie-dog. I love serving my family fresh-baked bread in all its goodness (which includes freshly ground whole wheat flour). But on baking days, when this adorable hairy beast lived with us, I had to keep a watchful eye over my kitchen. Our resident collie dog preferred my bread to any other food on the planet – it was pure ambrosia to him. He would conveniently place himself in the center of my kitchen floor and wait, and whine, and moan, and beg. He would hear the twistie tie being unwound from around the bread bag as we prepared breakfast in the morning. He knew the sound of the bread drawer over any other drawer in the house. But more than anything he liked it fresh. We had to have a talk, that collie-dog and I, on more than one occasion, reminding him that Mom’s fresh bread was to feed the family that lived with him, thank you very much. And if he was a good dog and behaved himself nicely, well, maybe, just maybe . . .
Linda’s Whole Wheat Bread
{this recipe makes 5 2-lb loaves – I use my Bosch mixer with a dough hook which makes it very easy. Recipe can be cut in half if using other brand of mixer. You can also adapt this to hand-kneading}
Mix well the following ingredients:
- 5 cups of HOT water
- 2 large eggs
- 2/3 cup oil
- 2/3 cup honey ( any sweetener will do in a pinch)
- 1/4 cup yeast
- 5 cups wheat flour (I use freshly ground Prairie Gold)
Cover. I place the mixer bowl cover on tight and drape a couple of towels over top to keep it warm.
Let sit for 12 minutes. Mixture will be bubbly and foamy. This is called ‘sponging’ and takes the place of the first rising.
Next add:
- 1 1/2 Tbsp salt
- 5 cups flour
Begin mixing, then continue adding flour, anywhere from another 2 to 5 cups, depending on conditions like temperature, humidity, etc.
Knead 6 – 8 minutes (in my Bosch mixer. Other mixers may require longer. If kneading by hand, pour onto floured surface when dough is still a bit sticky to the touch but holding together, adding in more flour as needed, for approx. 30 minutes)
Turn dough out onto an oiled surface. I have already added enough flour and I don’t want to end up with a dry, crumbly loaf. Knead until dough is stretchy and smooth.
Divide into 5 section. Knead and shape into a loaf. Place into well-greased bread pans. Cover with a clean kitchen towel and let rise until doubled in size.
Bake at 320 for 18 minutes. Raise temperature to 350 and bake another 10-12 minutes.
Remove from oven, take loaves out of pans and cool on cooling racks. We almost always eat a loaf right off the bat, then another for next meal, and I freeze the rest in plastic bags. Do not refrigerate, that will only dry out your bread.
This is the sixteenth post in my Aprons – a 31 Day Series. You’ll find them all listed by clicking on the image below. You’ll find hundreds of series written by some amazing bloggers at Write31Days.com. I’ve pinned, bookmarked and subscribed to several so I can follow along. You just might be inspired, encouraged, and make some new friends along the way – come join us!
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