Have you tried making bread, but seemed to just not be able to get it right?
Have you looked all over for the PeRfEcT homemade bread recipe?
LOOK NO FURTHER!
I have been searching and searching for a wonderful whole wheat bread recipe for a looonnnnngggggggg time! I have been unsuccessful in finding one that has a light and fluffy texture, rises like white bread, and tastes as good as it should! It seems to me like there's always something missing! I've made recipes that taste good, but the texture is way off and you could add a little mortor and use it to brick your house! I've made some that taste like glue, but had a bit of a fluffy-ER texture than others! But none of them belonged in my recipe box. But...... my search is OVER! I will never, EVER, ever even attempt to look at another whole wheat bread recipe! Yes!! It is THAT good!!!
Now... before you turn your head because you think making bread is just too difficult, you just get back here and listen very closely to what I have to say!
THIS IS NOT ONLY DELICIOUS, BUT IT'S EASY!!!
I hope you heard that! I don't want to have to hollar again! :)
Now... there are alot of steps, but PLEASE, don't let that scare you! The steps are necessary in making the perfect THREE loaves of Whole Wheat Bread! There are also a couple ingredients you might not have in your cupboards... DO NOT OMIT THEM! They too, are necessary in this recipe! Believe me... you want to do this right!
I like the steps, because they are all easy steps and I can get so much other stuff done while the bread is doing it's own thing. As a matter of fact, I got lots done in the resting, rising and baking stages!
The three rising processes in this bread give it it's very fine texture and it is the lightest ever 100% whole wheat bread!
You MUST try this recipe! I PROMISE YOU WON'T BE SORRY :)
Our Favorite Whole Wheat Bread
From Cupboard to Cupboard
4 Cups whole wheat flour
3 Tablespoons yeast ( I use Fleischmann's instant dry yeast)
4 cups warm water
Mix the yeast and flour together first then add water and mix until well blended. Cover with plastic wrap and let sit 30-60 minutes until double in size! This is called the SPONGING PROCESS. It allows the yeast to get a head start on the bread before all the ingredients are added...
1 cup honey
3 1/2 tsp salt
1/4 cup *dough enhancer
1/4 cup *vital wheat gluten
6-8 cups (7 cups worked perfectly for me) whole wheat flour. (Just enough to where the dough won't stick to your hands when you have oil on them. Not too stiff!)
Add butter, honey and salt to SPONGE. Next add dough enhancer and vital wheat gluten. Mix well. Add flour one cup at a time until the dough thickens. When all the flour is added knead about 5-10 minutes longer if you have an electric mixer. If you are kneading by hand, knead about 15-20 minutes. (excellent workout!)
DON'T FORGET TO GO HERE AND ENTER TO WIN A SET OF 6 LE CREUSET SILICONE BAKING CUPS!
keep checking back for the next edition of Kids in the Cupboard! :)