Fast and Easy Whole Wheat Bread
Yields 2 (8x4 loaves)
2 1/2 cups warm water
1 1/2 TBSP dry active yeast
3 3/4 cups whole wheat flour
1 TBSP salt
1/3 cup oil
1/3 cup honey or 1/3 cup sugar
1 1/4 TBSP lemon juice
2 1/2 cup whole wheat flour
Mix together yeast and water and allow the yeast to proof for 5 minutes. Add 3 ¾ cup flour to yeast mixture and let rest for 10 minutes. Add salt, oil, honey or sugar, and lemon juice and mix for one minute. Add the remaining flour, 1 cup at a time, mixing between each cup. Knead for about 6-10 minutes until dough pulls away from the sides of the bowl. This makes very soft dough.
If you are kneading by hand, gradually add last cup of flour to keep dough from sticking to counter. You will add more flour when kneading by hand. With wheat flour always add the least amount of flour possible to keep the bread moist. Knead for 10 minutes before shaping into loaves.
Pre-heat oven for one minute to lukewarm and then turn off. Turn dough onto oiled counter top; divide, shape into loaves and place in oiled bread pans. Let rise in warm oven for about 15-18 minutes or until dough reaches the top of the pan. Do not remove bread from oven; turn oven to 350 and bake for 30 minutes. Remove from pan and cool on racks.
I really enjoy this 100% whole wheat recipe, it’s so fast as it skips the usual first rise and goes directly into the pans. Recipe courtesy of “Emergency Food in a Nutshell" by Leslie Probert.