Dollar A Day Meals

                                                           MISCELLANEOUS RECIPE

Janet’s Ultimate Whole Wheat Bread

dollaradaymeals.com

This 100%  whole wheat bread  turns out  light  and  tender.  Uses around  7 cups  whole wheat flour,  makes 3 lovely loaves of bread.  Great as is, or make toast.  [Recipe was specifically created for the frugal way of eating, with eggs added to up protein and nutrition]. 

If looking for  a whole wheat bread recipe with no eggs, a popular bread in my classes:  "Awesome Whole Wheat Bread" found at:   eatwheat.com

2 and 1/3 c. warm water

3 T. oil

2 c. whole wheat flour

___________________

1 and 1/2 T. dry yeast

___________________

2 large eggs + water to equal 1/2 cup

3 T. oil

3 T. sugar + water to equal 1/4 cup

____________________

2 c. whole wheat flour

1/4 c. vital wheat gluten

2 tsp. sea salt

____________________

Up to 3 cups more whole wheat flour

In a large bowl: mix warm water and oil.  Stir in 2 cups whole wheat flour.  When  lukewarm,  mix  in  yeast;  set  aside  to sponge  for 15 minutes.  Mix in eggs/water; add oil; add sugar/water, stir.  Combine the  next  2 cups whole wheat flour  with the vital wheat gluten  and sea salt,  add  to  bread  mixture, stir thoroughly.  Next,  add up to 3 cups whole wheat flour  (1/2 cup at a time)  until dough forms a soft ball. Knead for 12 to 15 minutes by hand (or 6 to 7 minutes by bread mixer on low speed).   Dough  will  be  smooth,  but  should  be  just slightly  sticky.  Oil  dough,  turn  and  coat.   Cover and let rise until doubled (about 35 to 45 minutes though it may take longer). Grease and flour 3 loaf pans.  Punch  down  dough,  divide  into  three even pieces;  form loaves and gently press each loaf  into a prepared pan;  cover.  Let  rise  about  20 to 30 minutes, or until loaves are about 1 inch above rim of loaf pan.   Pre-heat oven to 350°.   Bake  bread for 30  minutes,  or  until  tops  are  golden  brown  and  bread  sounds  hollow when tapped.   Remove  from  oven,  let cool in pans about 8 minutes;  remove to cooling rack or towel.  Cool  completely  for best slicing results; use a serrated knife for cutting more evenly.

3 loaves of Janet's Ultimate Whole Wheat Bread is enough for one person / 30 days.  It freezes very well (freeze until ready to use to  keep the extra  loaves fresh.  Or slice and divide before freezing). 

                                                           ©Janet Marie Huff / dollaradaymeals.com