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.

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.
- 3 Cups White Flour
- 3 Teaspoon Active Dry Yeast
- 1/3 Cup Honey
- 3 Cups Warm Water ~110° F
- 1 Tablespoon Salt
- 3 Tablespoon Melted Butter
- 5 to 5 1/2 Cups Whole Wheat Flour
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Add to mixer or bowl all ingredients from Step 1. Let proof (sit) for 30 minutes, bubbles should be formed.
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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.
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Shape into ball and let rise in a lightly greased bowl until double, about 1 hour.
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Punch down, shape into flatted ball, cut into 4 equal chunks.
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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
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Bake for 25 minutes, or until lightly browned.
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