Honey Whole Wheat Bread

start from wheat berries and end up with a bulk batch of soft and hearty, healthy bread.

Print Recipe

Course Breads

Cuisine American

Servings 5 loaves

Equipment

1 wheat grinder or use already ground flour
1 Bosch mixer this batch will burn out a KitchenAid
1 digital kitchen scale to make sure loaves are the same size
5 bread pans heavy duty

Ingredients

6 c warm water 115°F
2 TBS salt
¾ c oil I use ½ olive and ½ coconut
¾ -1 c honey
8 c fresh ground flour to begin with (ratio of 2c hard white wheat to 1c hard red wheat)
1 c dry milk powder
3 TBS instant yeast

Instructions

In Bosch bowl, add water, salt, oil (first to coat cup) and honey (will slide out of already-oiled cup).
Add 4-6c fresh flour, dry milk powder, then yeast.
Mix on speed one and continue to add flour until dough starts to clean the side of the bowl.
Turn to speed 2 and set timer for about 6-7mins to develop gluten.
Remove from bowl, using oiled counter and hands, weigh and shape into greased loaf pans.
Allow loaves to rise until approximately 1" above edge of pan.
Bake at 325°F for about 30-35 mins for the mini loaves and 40-45 mins for the large (or until your desired crust color is achieved--these directions yield a light golden crust, still soft enough for crust-haters to eat!). Loaves are done when the crust is your desired color and the internal temperature reads 190 °F (use an instant read thermometer)
Remove onto cooling racks immediately after baking.
Rub butter over tops and allow to cool.
Place in bags and freeze or eat, enjoy!

Notes

This recipe makes a huge batch. Depending on your humidity, etc. it should yield about 4 large loaves and 3 small loaves. (Large loaf = 1lb 12 oz; small loaf = 12oz)

I am often in a hurry when I am baking, so I will turn the oven on to the lowest temp (currently 170 for this oven) while I grind the wheat and heat the water and gather ingredients. Then once I am ready to start mixing the dough, I turn off the oven. Then when dough is in pans, I place them in the slightly warm oven to rise. I do not take them out until they are baked which makes this a one-rise recipe. The bread is soft and perfect for sandwiches or toast. Since there are no preservatives, it will mold quickly so eat it, freeze it, or share it quickly. From start to finish it takes 2-3 hours, with about 10ish minutes of prep, less than 10 for mixing, 10ish for shaping and 1-2 hours for rising. Sometimes it is faster and sometimes it is slower. It depends on lots of factors, the temp of your home, the temp of your water, the strength of your yeast.

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