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Easy Whole Wheat Bread

January 7, 2011
Homemade bread tastes so much better than store bought. I have always been a little nervous about making my own bread before, it just seemed so intimidating. However, I have recently decided to embrace my fear and I was seriously shocked to see how easy it is to make good hearty bread. I also love knowing exactly what is in the bread I am eating. This recipe makes two loaves and that will last the three of us about a week so I just make it once and week.

You first get your yeast growing in some warm water and sugar. Then you mix hot tap water with half of the flour.

Then you add the oil, sugar and salt, with the yeast mixture.

 Add the remaining flour and get it mixing on a low setting for ten minutes.

 Divide the dough into two balls, cover them with a towel and let them rise until double in size.

Then you make the dough into loaves and place them in your lightly greased bread tins. Cover again and let rise.

 Then bake them 30-35 minutes.

 When the loaves are fresh out of the oven I like to spread butter on the top for that extra special yumminess!


1 tbs yeast
1/4 cup warm water
2 1/2 cups hot tap water
7 cups whole wheat flour
1/2 tbs salt
1/3 cup oil
1/3 cup sugar


1. In a small bowl, mix the yeast into the warm water (adding a half a tsp of sugar to help it grow).

2. In a mixing bowl, blend the hot tap water with half of the flour. Stir in the salt, oil and sugar. Add the yeast mixture into the dough. Add the remaining flour and knead on a low setting for 10 minutes. (Be sure to add enough flour so it does not stick to the sides when mixing.)

3. Lightly grease the counter and divide the dough into two portions, cover with a damp towel and let rise until double in size. Shape loaves and place in greased loaf pans. Cover and let rise until the dough has doubled in size again.

4. Bake at 350 F. for 30 to 35 minutes. Brush the tops of the loaves with butter when right out of the oven.

Recipe from Family Home and Storage Basic Recipes pamphlet.

3 Comments leave one →
  1. January 9, 2011 6:21 pm

    what is that mixer thingy? i would definitely make homemade bread if i had one of those.

  2. January 10, 2011 4:32 pm

    I substituted honey for the sugar, to make honey-wheat bread and it was great! Had to turn the oven way down though, to 300F, otherwise it formed a really hard crust and was raw on the inside.

  3. Amy permalink
    March 3, 2011 12:21 pm

    I tried your recipe and it turned out fabulous! So hearty and filling. Thank you!!

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