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...
3 Tablespoons yeast 4 cups warm water 4 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. Add...
1/2 cup butter or vegetable oil 2/3 cup honey or molasses 3 teaspoons salt 6-8 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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I hate to keep repeating myself, but for me the best way to make 100% whole wheat bread is to use hard white wheat. We use it frequently in breads, waffles, cookies, and even cakes and it turns out great. That recipe looks great, but I would us hard white wheat instead of hard red.
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