I hesitate to share a bread recipe when asked. Because, as a rule, I never use a bread recipe that anyone I know uses. That’s my only plausible excuse for my bread not turning out like theirs. Especially when it comes to the fabulously amazingly bread baked by my amazing gourmet sister-in-law Marlys. (Oh, and the fact that I don’t use still-warm-from-the-fresh-grinding wheat flour… Or have a fancy oven like hers. But no, I’ve never, ever tried her recipe.) In fact, I’m always trying different recipes so that there’s a good reason this loaf isn’t quite like the last batch.
Yet my hubby likes this newly-discovered plain and simple wheat bread recipe so much that I’ve made it multiple times. And when two friends in a row asked me to please give them a fail-proof bread recipe, I oh-so-hesitantly typed out this one…
(Another time I’ll share the recipe for a potato bread that literally rises to the top of my lil’ oven! Whereupon I shall finally, finally shared photos of my adorable little vintage oven which somehow has not yet made it to the pages of this blog!)
“Whole” Wheat Bread
my simplified directions for the recipe from
the 2002 printing of Better Homes and Gardens New Cook Book
- 3+ cups all-purpose flour
- 2 c. whole wheat flour
- 2 1/4 t. yeast
- 1 3/4 c. water
- 1/3 c. brown sugar
- 3 T. butter
- 1 1/4 t. salt
Combine 2 c. white flour, 2 c. wheat flour, and yeast.
Heat water, brown sugar, butter, and salt in a saucepan until just warm.
Add liquid to flour/yeast mixture. Mix or knead by hand, adding the remaining 1+ cups all-purpose flour until the dough is thoroughly kneaded (or until it’s not sticking to the sides of the bowl).
Cover, let rise in a warm place until double. Punch down. Divide in half. Let rest 10 minutes. Shape into two loaves. Place in greased loaf pans. Cover. Let rise again until nearly double. Bake at 375 for 35 to 40 minutes or until it sounds hollow when tapped. (If your oven tends to over-brown bread, cover with foil the last 10-20 minutes to keep from burning.) Remove from pans, cool, and enjoy (not necessarily in that order)!
‘Man shall not live on bread alone,
but by every word that proceeds out of the mouth of God.’
P.S. Speaking of recipes? I have a friend named Rebekah who has a yummy recipe blog. And her mother-in-law went home to be with Jesus last night, after a long battle with cancer. Please pray for Rebekah, her husband Nathanael, and their entire family. (Nathanael was my brother’s best man and they’ve long been friends of my brother.)
I made bread once and it was a disaster! I want to try again and this recipe sounds simple. How long does it take for bread to rise double and do you knead in a bowl or on the counter? It sounds like this is an all day process.
It all depends on how warm your kitchen is, how long it takes for the dough to double. I use a Bosch mixer, but you can knead in a bowl, on the counter, or in a Kitchen Aid with a dough hook, whichever is easier!
I think your bread looks fabulous!