I’m a bit surprised that I didn’t post this simple recipe before. My older girls can both make this bread on their own with these instructions. Of course, they had hands-on instruction from me first, but it really is hard to get it wrong when following these directions. My husband made the bread pictured below. There are six basic ingredients to making this basic bread: water, flour, honey, oil, salt, and yeast:
- 6 cups warm Water
- 2 1/2 Tablespoon Yeast
- 2/3 cup Honey
- 2 Tablespoon Salt
- 1/2 cup Oil (or half oil and half lecithin)
- 14 – 16 cups Whole Wheat Flour* (fresh ground** is best)
Combine water, yeast, salt, oil, honey, gluten, and 6 cups flour. Mix for 2 minutes in Bosch or use a large mixer.
Add in flour a cup at a time until the dough pulls away from the sides of the mixer bowl. Increase the speed one notch when you hear the motor shift down. Mix for 10 minutes. Grease*** 4 loaf pans while waiting. Wipe off counter or table top and put a little oil on top and spread around.
When dough is done kneading, pull dough out of mixer onto greased counter top. It will be a bit sticky, hence the reason for the oil on the counter (you can use a little flour instead of oil). Use a little oil on your hands too as you handle the dough. Cut dough into 4 equal pieces (this does not have to be perfect). Shape into a loaf shape. Place in loaf pans and then into a cool oven. Allow dough to rise**** 15-25 minutes until dough rises just above the top of the pans. Make sure not to disturb the bread or it may fall.
Once the dough has risen enough, turn oven on to 350 degrees F and cook for 30-35 minutes.
Remove pans from oven and remove bread from pans onto cooling rack. Place loaves on their sides to cool. For ease of slicing use an electric knife and slicing guide. Place in bags. Freeze extra loaves or share with others. Because the bread does not have preservatives in it, it will begin to mold after a few days (depending on your climate). Keep it in your fridge or freezer if you will not be using it within a couple of days.
*The amount of flour you need depends on the humidity in the air where you live. It’s fairly dry in my climate, so you may need more than is recommended in this recipe.
**Fresh ground flour really is the best. It has more nutrients and just works better and looks better than store-bought flour. Sprouted wheat flour has even higher nutritional value. My friend, Linda, has a few videos about sprouting and dehydrating wheat if you’re more interested in learning about that.
***I use butter to grease my pans. Shortening is nasty stuff, and olive oil and coconut oil don’t seem to work as well because the sides and bottom still tend to stick with them. A typical non-stick spray works well.
****I live at about 4000 sq. ft above sea level and dough raises faster at high altitudes, so you may need more or less time depending on where you live.