Ah, fresh bread from the oven. Heavenly! This is the Bosch recipe for Whole Wheat Bread, and it’s the best homemade bread I have ever tasted. (Actually, the instructions are different from the Bosch recipe, but the ingredients are the same. The instructions follow the way my friend, Rebecca, makes bread. And she is famous for her incredible homemade bread!) This recipe is no-fail, and I love love love it. I nearly always make it with all wheat flour, but sometimes if I don’t have quite enough flour, and I don’t feel like grinding more, I will use half wheat and half white, which is pictured above. I used to half this recipe when I made it because I didn’t think five loaves were necessary. But now I always make a full batch because after the bread has baked, I slice the extra loaves and put them in freezer bags and freeze them. I do that because I prefer fresh bread, and I won’t eat it after a few days. (Bread is always best the first day.) So we eat one loaf for a few days and then after that I remove slices of bread from the freezer whenever we want bread the rest of the week. When you defrost it in the microwave for a few seconds, it turns out soft and moist and delicious! (I haven’t had the same great results from freezing an entire loaf unsliced.)
You can opt to make four loaves of bread and one pizza crust. Just put 1/5 (actually, a little less) of the dough in an oiled bowl and let it rise for a while and then use it as a pizza crust. This dough can also be used for whole wheat cinnamon rolls. Yum!
Here’s a tip: when I grind my wheat I do enough for a few batches of bread. I use 16 cups that morning for a batch, and then I freeze the remaining flour. Then I don’t have to grind wheat the next time I want to make whole wheat bread, muffins, pancakes or whatever. Flour in the freezer will keep its nutritional value for three months. You don’t need to bring it to room temperature when you use it.
Homemade Whole Wheat Bread
submitted by Erin
printable recipe here (with picture )
6 cups warm water
2/3 cup oil (or ¼ c. oil and ½ c. applesauce)
2/3 cup honey
8 cups freshly milled Whole Wheat Flour (additional flour needed later)
2 Tbsp. Vital Wheat Gluten
2 Tbsp. Dough Enhancer
2-3 Tbsp. SAF instant yeast
8 additional cups freshly milled Whole Wheat Flour (original recipe says 4-8 cups)
2 Tbsp. salt