Random Wanderings

 My daughter-in-law asked for a whole wheat bread recipe on her blog.  life@gracefulsymmetry  My recipe and reply to her is below.  It made me think of all the memories of homemade bread. I made it many, many times growing up. 8 loaves at a time. I loved to bake when I was young. (still do) I hardly bake at all any more because as much as I love to bake, I love to eat the product of baking even more and I just don’t have the will power to withstand the temptation. 

Anyway it has been such a long time since I have made homemade bread and it sounded really good. I don’t think my younger girls have even tasted my homemade bread.  So I just mixed up a batch.  It is rising right now. I can’t wait!

So thanks Jaspenelle for memories and the idea!

I have the recipe that my mom made and my grandmother before her. I also made it all the time while I was growing up. I used to just make it from memory but it has been a while since I have made it so I will have to dig out the recipe. It is the homemade bread that Michael has had many times. I usually made it with part white and part whole wheat flour for Michael. It is a little easier and holds up better that way and for those not used to straight whole wheat they usually prefer it. I did make it all the time growing up with straight whole wheat. 8 Loaves at a time.

Here are the ingredients for 2 loaves:
2 C warm water
1/3 C honey
1/3 C Oil
1 Tbs Yeast dissolved in part(1/4c) of the water
1 Tbs salt
Whole Wheat Flour ( I don’t have an amount down for this, It is enough to bring it to the right bread consistency. If I remember right that is aprox 6-7C)

Dissolve Yeast in water, then add honey, oil, & salt. Stir in flour until to stiff to stir. Knead in remaining flour enough to not be sticky. (don’t over do the flour or bread will be dry) Continue kneading until smooth. Cover and let rise in bowl until doubled. Knead again and form into loaves. Let rise in loaf pan until doubled. Bake at 350 till done. (about 30-35 min) Nicely browned and sounds hollow when top is tapped. Don’t overbake. Tastes best fresh out of the oven. Can be kept a little longer in the freezer.

This entry was posted on Wednesday, January 24th, 2007 at 1:49 pm and is filed under daily life, memories. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.