Easy Four Loaf Whole Wheat Bread

This is my year to get back into bread making! I started off the year with a brand new Kitchenaid Professional 600 575 Watt Stand Mixer.

After being unable to make a simple small batch of all white flour rolls, and stinking up the house with the smell of burning plastic and gear grease, I returned it and got a Bosch Universal Mixer. My mother in law has one that I’ve used and I loved it, but I went for the cheaper machine. Never go with the cheaper machine!

This is my family’s favourite sandwich bread. It makes amazingly tasty sandwiches.

I have arthritis in my hands and I can’t physically knead breads. So this recipe has steps that use a mixer, but can easily be adapted to hand-power if you don’t have a mixer.

My most recent batch (it’s rising right now), I subbed out a cup of whole wheat for a cup of ground flax to increase it’s nutrition.

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Easy Four Loaf Whole Wheat Bread

Prep Time

30 mins

Cook Time

25 mins

Total Time

3 hrs

 

An easy to make and delicious snacking and sandwich bread, using a mixer and 4 - 8"x4" loaf pans. For a soft crust, remove from oven, remove from pans, and let cool for 10 minutes, then place as many loaves as you wish into a plastic bread bag (don't close it tight) for 30 minutes to 1 hour. Loaves will be slightly damn when removed, simply pat dry with a clean towel or paper towel. Best if eaten within 48 hours, but they're still good at 3-4 days.

Course: Bread

Servings: 4 Loaves

Ingredients

Step 1 (See Instructions)

• 3 Cups White Flour
• 3 Teaspoon Active Dry Yeast
• 1/3 Cup Honey
• 3 Cups Warm Water ~110° F

Step 2

• 1 Tablespoon Salt
• 3 Tablespoon Melted Butter
• 5 to 5 1/2 Cups Whole Wheat Flour

Instructions

1. Add to mixer or bowl all ingredients from Step 1. Let proof (sit) for 30 minutes, bubbles should be formed.

2. Add Salt, Butter, and slowly mix in 5 Cups of Whole Wheat Flour from Step 2. Add in additional 1/2 cup flour as needed, until not real sticky - just pulling away from the counter/bowl, but still sticky to touch; approximately 8-10 minutes.

3. Shape into ball and let rise in a lightly greased bowl until double, about 1 hour.

4. Punch down, shape into flatted ball, cut into 4 equal chunks.

5. Shape each chunk into loaves, rise in lightly greased loaf pans for 45 minutes. About 30 minutes into second rise, preheat oven to 350°F

6. Bake for 25 minutes, or until lightly browned.