We’re fortunate, where we live, because our neighbors grow some of the finest wheat on the planet for bread making. I have a Rubbermaid tub in my pantry about 1/2 full of hard red winter wheat. A couple of years ago our landlord’s wife gave us this old grinder. Cool huh?
We grind wheat into flour. Its raw, straight out of the field, from the combine and into the grain truck, then into my bin. And no, I don’t take a bunch of time to pick through it. So we get a little extra fiber with some chaff here and there, maybe a grasshopper leg or too, but whatever… (just kidding, if I saw an insect leg, I’d probably pick it out. Maybe. Probably. We watch Bear Grylls on Man Vs Wild, so we’d consider that extra protein.)
Anyway, we’ve used the same whole wheat bread recipe for a couple of decades from the The Tasajara Bread Book.
Start with a sponge. Warm water, yeast, brown sugar or honey and the freshly ground wheat flour. Mix it up and let it sit for about 45 mins. or until you remember that its still on the counter. I forgot it for about 2 hours while the kids and I were doing math and language arts and it was just fine. No worries.
Then mix in salt, olive oil and unbleached white flour. Knead thoroughly on a floured surface. No stinkin’ Teflon poison coated bread machine here. I prefer the old school way of kneading bread. Lean into it, get in a meditative rhythm, ignore the children and achieve some kind of dough Zen. Okay not really, but it is very satisfying, just try to remember to remove your wedding ring first. Dough is a booger to pick out of your diamond settings.
Anyway, knead it for a while, 10 mins or so. Wash out the bowl, oil it and plop the dough in. Cover and forget it for another hour or so.
When you remember, or an hour passes, whichever comes last… go punch down the dough, cover again and do something else for another hour.
Form into loaves and put them into butter greased loaf pans. This I’m not very good at since my loaves are usually a little wonky. Let the dough rise in the loaf pans for about 20 mins. Preheat the oven and bake for 40-45 mins at 350 degrees.
You simply must eat half the loaf with butter and honey while its still warm.
Warm, whole wheat bread spread with real butter, raw local honey and fruit smoothies on the side for dinner.
- 3 C water
- 1 T dry yeast
- ½ C brown sugar or ⅓ C raw honey
- 4 C whole wheat flour
- 4 tsp salt
- ⅓ C oil or butter
- 3 C white flour
- Additional flour for kneading
- Dissolve yeast in the warm water in a large bread bowl
- Stir in sweetener
- Stir in the 4 cups of wheat flour
- Mix well and let stand for 45 mins.
- Fold in the salt and oil
- Add the white flour, mix well, then knead until smooth.
- Let rise for about 1 hr.
- Make loaves or rolls, let rise about 20 min. or until desired size.
- Bake at 350 degrees for 20-25 min for rolls or 40-45 mins for loaves.
Disclosure: This post contains affiliate links through which I may receive a small commission from purchases made via these links. The opinions expressed in this blog are solely my own.