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RECIPES FOR WHOLE WHEAT BREADS ARE BELOW THESE IMPORTANT COMMENTS
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I love the taste of wheat. In fact, I love the smell of it cooking in the crock pot. But that was not always the case!! With those first few tries using whole wheat flour, because I was used to eating refined foods, it just tasted way way way too strong. [Same with brown rice]. Not wanting to give
up so easily, I started replacing 1/2 cup whole wheat flour for 1/2 cup of white flour when making bread. Going more slowly like this, we eventually worked our way up to 100% whole wheat bread. Now I was using it in desserts and bread, though we never found too many desserts that we liked with all whole wheat flour, but I was still happy there was some in there to provide more fiber and nutrition.
After a long time of doing this, I realized one day that it had been a long time since we had gone
to the doctor. Every one of my small children had previously been to doctor frequently with lung problems/bronchitis. It especially scared me when my baby had to have a chest x-ray. Pondering upon this discovery, thinking what had changed, it dawned on me that the change was: we were eating some wheat. Then I started wondering why would this make a difference? Now a fervent quest began on my part to find out why, researching everything I could find on wheat. Discovering that it had fiber, vitamins and minerals galore. During this time I was discovering other methods
for cooking wheat, though at first it just did NOT taste good. But spurred on by the improvement
in our health, I wasn't about to let go of this help in our lives.
So after the whole wheat flour successes, I started cooking it with different methods, and learned to sprout it. Still didn't own a wheat grinder, but thank goodness for friends who were willing to grind some of our wheat. Years later, I was able to pay it forward by grinding wheat for others just starting out as I had. When someone gave me a recipe for making blender pancakes, and we were already well on our way to eating more whole wheat, I thought why couldn't we also make blender cracked wheat? So I did.
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Janet's Ultimate Whole Wheat Bread
This 100% whole wheat bread turns out light and tender. Using around 7 cups of whole wheat flour, recipe makes 3 nice loaves of bread. Great as is, or as toast. I created this recipe with the eggs for added protein and nutrition, which is very important for frugal meals. (this is my go to bread for my dollar a day meals)
2 and 1/3 c. warm water
2 T. oil
2 c. whole wheat flour
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1 and 1/2 T. dry yeast
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2 large eggs + water to equal 1/2 cup
(or **4 T. dried whole egg powder added into the flour + 6 T. water added to liquids)
3 T. sugar + water to equal 1/4 cup
2 T. oil
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2 c. whole wheat flour
1/4 c. vital wheat gluten
2 tsp. sea salt
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Up to 3 cups more whole wheat flour
In a large bowl: mix warm water and oil. Stir in 2 cups whole wheat flour, let sit a few minutes until lukewarm. When lukewarm, mix in yeast; set aside to 'sponge' for 15 minutes. Mix in eggs/water; add sugar/water, and oil (*yes, that is correct, another 2 T. oil) stir. Combine the next 2 cups whole wheat flour with the vital wheat gluten and sea salt, add to bread mixture, stir thoroughly. Next, add up to 3 cups whole wheat flour (1/2 cup at a time) until dough forms a soft ball. Knead for 12
to 15 minutes by hand (or 6 to 7 minutes by mixer/dough hook on low speed).
Dough will be smooth, but should be just slightly sticky. Oil dough, turn and coat. Cover; let rise until doubled (about 35 to 45 minutes, though it may take longer). Grease and flour 3 loaf pans. Punch down dough, divide into three even pieces; form loaves and gently press each loaf into a prepared pan; cover. Let rise about 20 to 30 minutes, or until rising loaves are about 1 inch above rim of loaf pan.
Pre-heat oven to 350°.
Bake bread for about 30 minutes, or until tops are golden brown, and bread sounds hollow when tapped. Remove from oven, let cool in pans about 8 minutes; remove to cooling rack or towel. Allow to cool completely for best slicing results.
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*Health Dynamics of America Bread
The name is long...the bread is truly good...the eggs and lecithin 'lift' this bread. My first successful healthy whole wheat bread recipe for a bread machine, but can also be mixed by hand and baked.
2 large eggs, room temperature
3/4 c. warm water
2 T. oil
2 T. honey
2 and 1/2 c. red whole wheat flour (white wheat flour might make this raise too much in bread machine, but could be used if baking it in oven)
1/2 c. unbleached flour
2 T. cornstarch or potato starch
2 tsp. lecithin granules (find at most health food stores, keep refrigerated)
3 T. nonfat dry milk powder
1 and 1/4 tsp. sea salt
1 T. dry yeast
Place ingredients in a bread machine in order of list. Use regular setting/medium crust. Important to the success of this bread: dough needs to be quite sticky to the touch as it mixes: add 1 T. warm water at a time after dough starts mixing if it isn't sticky enough.
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*registered business name from our Montana days
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Whole Wheat Yogurt Bread
This recipe is for a bread maker. Place ingredients in the pan in the order shown....
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1 tsp. dry yeast
2 and 1/2 c. whole wheat flour
1 T. dry milk powder
1 T. butter or oil
1 T. sugar
1 tsp. sea salt
½ c. plain yogurt
½ c. warm water
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