This is another variation on my bread recipe. It makes a delicious, hearty, healthy bread using whole wheat flour.
In the video, I mention the windowpane test for checking if you have kneaded your bread enough. You can see my demonstration video here.
Here are some of my other bread recipes:
How-to Make Homemade White Bread
How-to Make Gluten and Wheat Free Bread
How-to Make Homemade Raisin Bread
How to Make Homemade Dinner Rolls
Directions:
Yield: Two loaves
- Put three cups of whole wheat flour, shortening, sugar (or honey/molasses) and yeast in large mixing bowl. Blend together with wooden spoon.
- Add water and another cup of flour. Blend together.
- Add 1 cup of white flour and the salt. Blend together.
- Dump contents of bowl onto counter and continue to blend by hand and knead the dough adding flour (white) as required to prevent sticking.
- Knead dough for 8 – 10 minutes or until you have a nice smooth ball that is no longer sticky.
- Place in large bowl greased with shortening and cover with a clean towel. Place in a warm, draft free area to rise until double in size (approx. one and a half hours).
- Punch down and shape into loaves. Place in greased 8″ loaf pans, cover with clean towel and allow to rise in warm, draft free area for another hour, until double in size.
- Remove towel and place in preheated 400°F oven, center rack, for 30 minutes. Remove from oven and pans. Brush crust lightly with butter or margarine and cool on wire racks.
ENJOY!!!
Ingredients:
- 4 cups of Whole Wheat Flour
- 1 to 2 and 1/2 cups of White All-purpose Flour
- 1 tbsp of Fleishman’s Instant Quick Rise Yeast
- 1/4 cup of Shortening, room temperature
- 1/4 cup of Sugar, Honey or Molasses
- 1 tsp of Salt
- 2 cups of Hot Water (100°F)
CANDA,
I JUST STUBBLED ONTO YOU TODAY ON YOU TUBE. LOVE YOUR BREAD VIDIOS. THEY ARE VERY HELPFUL. I AM HEADING FOR THE KITCHEN NOW. THANKS FOR SHARING YOUR KNOW HOW.
ROSE
Other than forgetting the salt…the recipe turned out great. Thank you!
JackL
Hi Ms. Candra. I tried this bread yesterday. I followed ur advice on skipping the first rise if using instant yeast. I had a slight problem in my second rise….the rising part was fine though…it rose to almost double in size but the surface didnt have a smooth look at all. It had holes through out. Also it collapsed a tiny bit after it was put in the oven. I wanted to know what went wrong …as in could it be over kneeding? or too much yeast? or what? I feel kind of confused as Im very new to bread.
hi,
can i request for a chicken calzone and soft pretzel or pretzel dog recipe?
thank you very much
Hi Candra,
With the help of your very informative videos i have been baking breads for 3 consecutive days. Thank you very much. 😉 wink
thx, i enjoy watching your video! I have tried your multigrain and wholewheat bread but i felt the texture is different your normal bread. When I eat, i feel crumbs falling from my mouth. Can you tell me what have i gone wrong?