This is our favorite no-fail whole wheat bread recipe!
Keyword: whole wheat bread
Author: Joy Kincaid
Bosch or other bread mixer
2/3cupoilI usually use melted coconut oil
2cupswhole wheat flour
3Tablespoonsinstant yeastI usually use SAF instant yeast
14-18cupsof whole wheat flourI often use at least half spelt flour
Combine the water, oil, honey, dough enhancer, and about 2 cups of the flour in the bowl. Mix.
Sprinkle the yeast on top, and mix.
Allow to sponge for 15 minutes. (I just put the lid on my Bosch and set the timer for 15 minutes. During this time the dough begins to get bubbly and thickens if your yeast is active.)
Add the salt and 14-18 cups of flour until the dough begins to clean the sides of the mixing bowl. This is the tricky part, knowing when to add enough flour and not too much.
Knead the dough for about 6-8 minutes on speed 1 (or a medium speed, if using a different mixer).
Form the dough into 5-6 loaves and put into well-greased bread pans. (I usually make about 3 loaves of bread and 2 pans of rolls or 3 loaves of bread, 1 pan of rolls, and 1 pan of cinnamon rolls.)
Allow the bread to rise in a warm oven or another warm place until doubled in size (25-60 minutes, depending on conditions in your kitchen). I usually turn my oven on about 250 degrees for a few minutes as I'm starting to make bread, then I turn it off. That way, the oven is warm but not too hot. If the kitchen is really warm, or I'm doing other baking (so the top of the stove is warm), I'll just let the bread rise there, on top of the stove or nearby.
Bake the loaves/rolls for 25-30 minutes in a 350 degree oven.
After removing the loaves from the oven, I sometimes brush the tops with butter, which gives them a nicer appearance. Allow to cool in pans for about 10-15 minutes, and then remove to wire racks to finish cooling.
If you're making rolls, they usually cook faster. I usually start checking them at 20 minutes. Bread loaves are done when the tops have turned a golden brown.