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Grandma Marilyn’s Famous Whole Wheat Bread Recipe

Ingredients

Hand Method: (yields 2 loaves)

  • 1/3 cup honey
  • 1/3 cup oil
  • 2 1/2 cups warm water (110°F)
  • 1 1/2 Tbsp SAF Instant Yeast
  • 2 1/2 tsp salt
  • 6 – 7 cups fresh whole wheat flour (room temperature)
  • 1 1/2 Tbsp Dough Enhancer, optional
  • 1/3 cup Vital Wheat Gluten, optional

 

Large Mixer Method: Yields 4-6 loaves

  • 2/3 cup honey
  • 2/3 cup oil
  • 6 cups warm water (110°F)
  • 3 Tbsp SAF Instant Yeast
  • 1 1/2 – 2 Tbsp salt
  • 14 – 18 cups fresh whole wheat flour (room temperature)
  • 2 Tbsp Dough Enhancer, optional
  • 2/3 cup Vital Gluten, optional

 

Bread Machine Method (we recommend the Zojirushi Bakery Supreme)

  • 2 Tbsp honey
  • 2 Tbsp oil
  • 1 1/2 C water (110°F)
  • 1 1/2 tsp SAF Instant Yeast
  • 1 1/2 tsp salt
  • 3 1/2 C fresh whole wheat flour (room temperature)
  • 2 tsp Dough Enhancer, optional
  • 3 Tbsp Vital Wheat Gluten, optional

 

Directions

Hand Method

Combine the warm water, yeast, and 2 cups of fresh whole wheat flour in a large mixing bowl. Allow to sponge for 15 minutes. Add the honey, oil, dough enhancer, salt and 4-5 cups additional flour until the dough begins to clean the sides of the mixing bowl. This is true whether you are mixing by hand with a wooden spoon or using a dough hook attachment with an electric mixer.

Knead the dough by hand 7-10 minutes or until it is very smooth, elastic and small bubbles or blisters appear beneath the surface of the dough. It is a common mistake of beginners to add too much flour.

When hand kneading, oil your kneading surface and your hands with 1-2 tsp of oil to help reduce stickiness to avoid adding too much flour.

Form the dough into 2 loaves and place into greased bread pans. Allow the dough to rise in a slightly warmed oven (85-100°F) or other warm place until doubled in size, about 30-60 minutes.

Bake the loaves for 25-30 minutes at 350°F. Preheating the oven is not necessary. Bread is done when the top, sides, and bottom are nicely browned in color, or 180°F to 200°F is reached on an instant-read thermometer. Over baked is better than under baked.

 

Large Mixer Method

Combine the honey, oil, warm water, yeast, dough enhancer, and 2 cups of the whole wheat flour in the mixing bowl; sponge for 15 minutes. Add the salt and 14-18 cups additional flour, 1 cup at a time, while the mixer is running until the dough is stiff and cleans the sides of the mixing bowl.

Knead the dough for 6 minutes on speed #1 (or low speed) to develop the gluten if you are using fresh flour. Allow the dough to rise until doubled, about 30-60 minutes. This first rising is optional if you are in a hurry.

Form the dough into four to six loaves and place into greased bread pans. Allow the bread dough to rise in a slightly warmed oven (85-100°F) or other warm place until doubled in size (about 30-60 minutes).

Bake loaves for 25-30 minutes in a 350°F oven. Bread is done when the top, sides, and bottom are nicely browned in color, or 180°F to 200°F is reached on an instant-read thermometer.

Bread Machine Method

Combine ingredients according to the instructions given by your bread machine manufacturer.

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2 comments to Grandma Marilyn’s Famous Whole Wheat Bread Recipe

  • Shannon

    Question regarding Marilyn’s Famous Whole Wheat Bread Recipe…I used this and loooooved it in Colorado. We recently moved to northern California. It’s not quite as dry here and we are at sea level. Is there anyone who could give me suggestions on how to alter the recipe for my area or lower elevation? Wondering if anyone out there has already figured this out.
    Thanks for the help
    My kids have been begging for my “yummy bread” since we moved and refuse to eat store bought! i love it!
    Shannon

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