I got this recipe from my friend Emily who authors Savory Seasonings, she is severely allergic to food preservatives, so she has to make just about everything from scratch. She has a great arsenal of home baked goodness over there, you should really check it out, her daughter is allergic to soy, milk, and eggs so she has got a lot of recipes sans all those things as well. Great source if you have allergies in your family.
I first started making my own bread a few years ago in order to save some money. Thanks to Emily this is the first bread I tried and it was so delicious and turned out perfect, that I have never bought bread at the store again! I have tried many other bread recipes over the years, and I always come back to this one. I think it just might be the best whole-wheat loaf out there! Give it a try and let me know if you agree!
Whole Wheat Molasses Bread
From: Savory Seasonings
Yields: 2 large loaves (I usually double it and get 5 loaves)
Time: 2 hours 20 minutes
3/4 cup warm water
1 1/2 TBSP dry active yeast
1/3 cup oil
1/3 cup honey
1/4 cup molasses (honey can be substituted)
1 1/2 tsp. salt
2 T Dough Enhancer (not necessary, but keeps the bread from getting too crumbly)
8 - 8 1/2 cups whole wheat flour
Dissolve the yeast in the warm water. Stir in the oil, honey, molasses, salt, dough enhancer and 5 cups of the flour until well combined. Allow to rest 10 minutes.
Then, knead in enough flour to make a moderately stiff dough that is just barely not sticky, and knead for about 10 minutes. Put in a lightly oiled bowl, turn once to coat, and cover with plastic wrap sprayed with cooking spray.
Let it rise until double (about an hour).
|Doubled in bulk!|
Turn on the oven to 375, punch down dough and form into two loaves (step by step instructions on how to form loaves below)
|Stuff you will need to form your loaves|
|Weigh out equal amounts of dough (2 if making a single batch or 5 if you doubled the batch)|
|Roll out dough like so|
|Roll up tight like a mummy|
|Tuck in edges|
|Place in a greased pan, using a sharp knife or kitchen scissors slice 1/2 inch deep slats in the bread about 1 1/2 inches apart|
Allow to rise for ONLY 9-10 minutes, and then bake for 32-35 minutes. Enjoy a warm slice right out of the oven! I usually leave one loaf out and freeze the rest. If you put your loaves in the freezer within 10 minutes of taking them out of the oven they will taste 100% fresh when you thaw them!