Honey Whole Wheat Bread: Affordable, Healthy & Delicious Homemade Bread
This is the standard bread I make for home use – I make 4-8 loaves per week for 5 people. I Worked out the cost at around 70 cents per loaf (locally) which is far better than the $2-$3 per loaf at the local stores. As a bonus I know what goes into it.
I mix mine in a kitchen aid stand mixer designed for 14 cups (7 cups of whole wheat). They run between $300 and $600 and are on sale regularly in the $300 range. Spend the extra money and get a 14 cup or larger one as the cheaper 6 or 8 cups ones will burn out. We save about $500 on bread making our own so once you factor that in they are quite affordable.
If you want to knead by hand by all means go to it.
2 and 1/2 cups of water
1 and 3/4 Tablespoons yeast (active dry yeast)
1/4 cup gluten flour (Bulk Barn) – Whole Wheat flour needs added gluten
7 Cups of Whole Wheat Flour
If no Gluten 5.5 cups Whole Wheat flour, 2 cups of white flour
1/3 cup liquid honey
1 Tablespoon Salt
1/3 cup vegetable oil
1 Tablespoon lemon juice
Honey Whole Wheat Bread – Two loaves ` 2 lbs each
Mix for between 7-10 minutes until the texture is nice and smooth.
Cut into two ~ 2lb pieces and form into loaves and place in bread pans (or make rolls). Let raise until at least 1″ above the edges of the pan.
To help them raise place in cool oven (or microwave even) with a pot or something with hot water in it. This will quicken the rise time. Typical rise times are 1-2 hours but on hot humid days they can raise much quicker. Rise times are not linear, Once the dough hits a certain point in its rise time it rises much quicker.
Bake at 350F (make sure its preheated) for 30-35 minutes depending on the oven. Bottom will be nice and crisp and the loaf will sound hollow when tapped if done.
Remove from pans onto wire racks and let cool.
Bag into 10lb or 12 lb bags or saved bread bags and freeze what you won’t eat in the next few days.
I make mine on the weekends 4-8 loaves, keep two out and freeze the rest immediately.