Whole Wheat Bread

by Mrs. Elva Hooson
(Midway, B.C. Canada)

Stir together -
51/2 cups whole wheat flour
1 cup multi-grain cereal (use Red River Cereal)
3 Tbsp. quick rise yeast

Beat together -
5 cups warm water (boil the kettle when starting and let sit while getting the flour ready.)
Then use 4 cups from the kettle and 1 cup cold water.
5 Tbsp. sugar
3 or 4 eggs (3 large or 4 medium)
3/4 cup oil

Beat liquid into whole wheat mixture as well as you can, dump it onto a floured surface and knead for 10 minutes by the clock.

You will need 2/3 cup whole wheat flour and 2-3 cups white flour (mix together) approximately for kneading.

While kneading, warm oven to lowest setting (just turn it till it comes on) shut off as soon as it warms to that temperature. Turn on oven light.

Set bread to rise covered in oven. Rise for 30 minutes. Punch down and form into 3 loaves and one 8 X 9 pan of buns.

While putting in pans rewarm the oven. Rise 30 minutes.

Bake buns 25 minutes. Bread 26 or 26 minutes.

Brush with butter or margerine. Cool on racks.

Comments for
Whole Wheat Bread

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Aug 20, 2011

Erroneous Measurments?
by: Joe in San Diego

I read this recipe and noticed that the ratio of liquids to dry ingredients was basically 1:1--most recipes would be ~around~ 1:3. Regardless, interested to see what would happen, I went for it--when I did add the liquid to the flour mixture, what I got was something that was like pancake batter. Approximately 7 more cups of flour later, I got a dough that was workable to knead.

This recipe:

1) Has an error in the amount of flour or water that is to be used. An adjustment on either end must be made. If the recipe was converted from metric, it needs to be looked at again.

2) Has no salt suggested. I started with three teaspoons of salt, but when I saw the amount of flour that I would need to add, I added another teaspoon and a sprinkle. I can't imagine making a bread without salt.

Since I wound up with so much dough, I baked two loaves in 9"x5" bread pans, and on my baking stone, four small rolls (about the size of hamburger buns) and a small loaf of bread. Since I used the stone, I had preheated the oven to 500 for 30 minutes, and then reduced the temp to 375 for the first 10 minutes of baking and then to 350 for the final 20 minutes. The buns took only 20 minutes, the small loaf 25 minutes, and the two pan formed loaves for 30 minutes. Last, tasting the dough before baking, I found it "flat" so prior to baking, I brushed a light amount of corn oil on top and sprinkled with some Hawaiian rock salt to help give the bread a little more flavor.

The final product turned out to be only "just" OK.

Mar 04, 2011

Oven temperature
by: Eva

The temperature in my recipe should be 350ºF.

Mar 03, 2011

OVEN
by: Anonymous

you forgot to put the oven temprature down

Aug 07, 2010

Whole Wheat Bread
by: Elva Hooson

When we make this recipe we get 5 loaves of bread or 4 loaves bread, and l pan buns. Okay

Sincerely

Mrs Elva Hooson

Aug 06, 2010

How many loaves?
by: Cathy

According to the instructions for this bread, it makes 3 loaves and one 8 X 9 pan of buns.

Aug 06, 2010

How many...?
by: Selena

How many loaves or buns does this recipe make?

Jul 15, 2009

This whole wheat bread recipe sounds delicious!
by: Cathy (breadexperience)

Elva,

Thanks for submitting your whole wheat bread recipe. It sounds great! I can't wait to try it.

Cathy
The Bread Experience

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