Delicious Whole Wheat Bread

We tried this recipe, credited to Sue Gregg’s Whole Grain Baking Cookbook, but somehow it didn’t turn out. So I tried again the other day and it worked! Sue Gregg soaks the flour for 12-24 hours to achieve optimum nutrition for the whole grain. It turned out really good with a spongy texture and a slightly darker color than our normal whole wheat bread. Just make sure you cook it long enough! Really, you’d never guess it was super healthy!

Delicious Whole Wheat Bread

Delicious Whole Grain Bread

Stage 1

2 cups warm water

2 T. whey or apple cider vinegar

4-6 cups whole wheat flour, spelt, or Kamut grain flour

Blend well in mixing bowl (dough may be quite firm); lay plastic wrap snuggly on top of dough; cover bowl with damp cloth; let stand 12-24 hours.

Stage 2

1/4 cup very warm (but not hot) water

1 T. yeast

1/2 tsp. baking soda

1/2 tsp. honey

Blend and allow to stand 5-10 minutes until it bubbles up.

1/3 cup melted coconut oil/butter or olive oil

1/3 cup honey

2 tsp. salt

Blend in a measureing cup; work into dough followed by proofed yeast until all is well blended.

Add flour in the bowl until dough can be handled easily outside the bowl; turn out of bowl and knead 20 minutes or 600 – 800 strokes until smooth and resistant to kneading action, adding more flour, as needed to prevent sticking.

Place dough in lightly greased bowl, grease top of dough lightly, cover with a damp cloth; let rise in a warm place until double, about 1 – 1 1/2 hours.

Punch dough down gently, tunr it over; cover and let rise until double, about 45 minues.

Punch dough down; place on counter with a little flour under it; knead briefly, round it up and cover with a damp cloth; let it rest 10-15 minutes.

Shape into rolls or loaves; place in greased pans. Let rise in a warm oven until almost double, about 20-25 minutes. Prehead oven to 350 degrees. Bake 35-45 minutes or until done. Brush with butter until desired.

Yield: 3 lbs. dough


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