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Lightest 100% whole wheat bread anywhere!

Recipe by Maxine Meyers.

This is the lightest 100% whole wheat bread anywhere! Nobody believes it when I tell them it is made from 100% whole wheat. The secret is the three risings. I have had people tell me that they did not like whole wheat at all but after trying this recipe want nothing else. Don't let the three risings scare you. This bread is so easy because you can start it and walk away, come back and walk away. Your family will love homemade bread not just when it comes hot out of the oven but for days on end.

To start...
bullet3 Tablespoons yeast
bullet4 cups warm water
bullet4 cups whole wheat flour
Mix these ingredients together and let sit until double. (Usually 15-30 minutes.) This step is called a sponge and is very important to allow the yeast to get a head start.

bullet1/2 cup butter or vegetable oil
bullet2/3 cup honey or molasses
bullet3 teaspoons salt
bullet6-8 cup whole wheat flour
Mix this together and knead for 15 -20 minutes if kneading by hand. Place in oiled bowl, cover and let rise again until double. (About 30 minutes) Punch down and shape in pans. Cover and let rise again until double. (20-30 minutes). Bake at 350 degrees for 30 minutes. Oil top of bread for a nice shiney crust.

*If I have any left over cooked cereal, I add it and the bread even gets better! About a cup to the recipe.

This is absolutely the best and lightest whole wheat bread that I have ever tasted and people who don't even like whole wheat will ask for the recipe. It will keep moist for days and makes great french toast.

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Al Durtschi, E-mail: rcox@mail.lcc.whecn.edu

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All contents copyright (C) 1997-1999, Al Durtschi.  All rights reserved.

Recipes remain the property of those who submitted them.

Revised: 4 May 99

Lee Erickson
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Sandy, UT 84093
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