whole wheat bread

i really want to be able to make yummy wheat bread for my family every week but my first attempt was a bust.  i didn't give up though and when i found this recipe, i felt like it looked like a promising one to try so try i did.

it was super easy to make and i have to thank my friend kalisa for letting me borrow some of her dough enhancer.  that stuff is tough to find.  thankfully she pointed me in the right direction for my next batch (thanks kalisa!).

anyway, this bread is super delicious.  the only thing about it that makes me want to continue to try different recipes is it's a little sweet for my taste. especially for sandwich bread.  i'm also not crazy over the fact that it calls for a small amount of all purpose flour.  can it be considered "whole wheat" when you use all purpose flour?  i don't know.

send me your wheat bread recipes people.  please?

the original recipe makes five medium loaves so i cut it in half and made two large loaves instead.  thank goodness i did because my kitchen aid couldn't have handled any more ingredients.

here is the recipe for five loaves.  if you really can't do the math yourself and want my calculations for two loaves, just say the word.  i will be happy to spend time sharing that information.

whole wheat bread
3 1/2 cups hot tap water
1 (12oz) can evaporated milk
3 Tbsp instant yeast
2/3 cup oil
1 cup honey
1 cup white flour
3 Tbsp vital wheat gluten
2 Tbsp dough enhancer
12 cups white whole wheat flour
1 1/2 Tbsp salt

combine ingredients in the order given in a heavy duty mixer.  mix well after half the flour then add the other half of the flour and the salt.  add a little extra white flour as needed if the dough is too sticky (i didn't have to).  knead in mixer for 8 minutes.  dump dough onto prepared surface and spread with hand (prepared for me was simply my wooden cutting board.  i didn't need extra flour or oil).  form into a long log, then, divide into 5 loaves.  form each loaf into a log shape and place in a medium sized non-stick bread pan leaving the top round and smooth.   let rise in a warm spot until almost desired size (about 1 hour).  bake in preheated oven (350 degrees) for 25-20 minutes.  remove from oven to wire racks and brush tops with small amount of butter if desired.  let cool about 10 minutes then remove from pans and let cool completely before slicing.

yields 5 loaves (15 slices per loaf).  nutritional data for one slice:

Nutrition Facts
sisters cafe
wheat bread

Serving Size: 1 serving

Amount Per Serving


Total Fat2.6g

Saturated Fat 0.4g

Trans Fat0g

Dietary Fiber2.1g


Vitamin A 0%Vitamin C 0%
Calcium    1%Iron 4%


Gwen said...

looks beautiful Em! I have always shyed away from baking but have gotten into it recently. It's trying for me at best! I have the same frusteration as you that most recipes call for all purpose flour and the like. When I substitute for whole wheat etc. it is dense and dry. *sigh
anyway, I have found a couple that have turned out great... check my blog if you have time. I've decided that even if I have to use a bit of all purpose flour, i at least use unbleached and reasure myself that it is better than store bought! Makes the house smell wonderful too!!! Bonus!

Gwen said...

oops, p.s. I ment to tell you that I am going tomorow to a Cooking store called Dotties Bosch Kitchen, down the street from my house to get a recipe and ingredients for a great whole grain bread/rolls my fam has been telling me about. It's all the rage amongst the LDS Women... ;-)

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