Pam's (Almost) Famous Whole Wheat Bread

This week's topic is The Best Thing These LiPPs Ever Tasted, and my recipe for basic whole wheat bread has undoubtedly been my most-requested over the years. I make fresh flour using my Whisper Mill grain grinder and a heavy-duty mixer, but friends have had success using good quality whole wheat flour from the grocery store and kneading by hand. Here goes.

Pam's (Almost) Famous Whole Wheat Bread

Hand Method:

1/3 cup honey

1/3 cup oil

2 ½ cups warm water

1 ½ tablespoons yeast

2 ½ teaspoons salt

6-7 cups whole wheat flour (preferably fresh-milled)

Large Mixer Method:

2/3 cup honey

2/3 cup oil

6 cups warm water

3 tablespoons yeast

1 ½-2 tablespoons salt

16-20 cups whole wheat flour (preferably fresh-milled)

Combine the warm water, yeast and 2 cups whole wheat flour in a large mixing bowl; allow to sponge for 15 minutes. Add the honey, oil, salt and 4-5 cups (12-16 cups for mixer method) additional flour until the dough begins to clean the sides of the mixing bowl. Do not allow the dough to get too dry; it should be smooth and elastic. Knead the bread by hand 7-10 minutes or until it is very smooth and elastic. Cover and let rise in a warm place until doubled in size. Punch dough down, form into two loaves (five loaves for mixer method) and place into greased pans. Let rise again until double. Bake 25-30 minute in preheated 350-degree oven. Bread is done when the sides are golden brown and it sounds hollow when tapped on the bottom. Remove from pans and brush with melted butter for a softer crust, if desired.

Wholesome and delicious - perfect for the cool fall days ahead!

Author: Pam Asberry
Website: http://pamasberry.blogspot.com
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