Marilyn's Famous Whole Wheat Bread Recipe

Submitted by Kristeen Teeples

This is a no-fail WW bread recipe! It is the only recipe I use--and only requires 1 rise. I have tried and failed at many others--but this one is the best I know. Fresh ground WW flour works the best in this recipe--although, you can grind it and use within a few days too. just keep ground flour in the freezer.

Author: Duane & Marilyn Moll
This recipe has been our family's daily bread for over 15 years and won many blue ribbons at state fairs and earned lots of money when sold at Farmer's Markets in the summer time. Give it a try!

Hand Method: (yields 2 loaves)
1/3 C honey
1/3 C oil
2 1/2 C Warm Water
1 1/2 TB Instant Yeast
2 1/2 tsp Real Salt
6-7 C Fresh whole wheat flour
2 TB Dough Enhancer
2 TB Vital Wheat Gluten

Combine the warm water, yeast, and 2 Cups of fresh whole wheat flour in a large mixing bowl. Allow to sponge for 15 minutes. Add the honey, oil, dough enhancer, salt and 4-5 C additional flour until the dough begins to clean the sides of the mixing bowl. Do not allow the dough to get too stiff (too dry). Dough should be smooth and elastic. It is a common mistake for the beginning bakers to add too much flour.

Knead the bread by hand for 7-10 minutes or until it is very smooth, elastic, and small bubbles or blisters appear beneath the surface of the dough. Six to ten minutes of kneading by electric mixer should be sufficient to develop the gluten if you are using fresh flour. If you are kneading by hand, be sure to add the minimum amount of flour to keep the dough soft and pliable by using a tsp of oil on your hands and kneading surface.

Form the dough into 2 loaves. Place the dough into greased loaf pans. Allow to rise in a slightly warmed oven or other warm place until doubled in size (about I hour).
Bake loaves for 30 minutes in a 350 degree oven. Bread is cooked through when it sounds hollow when tapped on the bottom, and when the top and sides are a golden brown color.