Easy Whole Wheat Bread

Shortly after I got married, my hubby asked why I didn't make homemade bread too often.  Part of the problem was our very limited space in our kitchen (think the size of your typical half-bath, only smaller).  Part of the problem was my hand eczema, which gets irritated by kneading by hand.


So, my honey asked if I would make bread more often if he got me a stand mixer with a dough hook.  I promised bread every week!  Do you think I've done it?


I confess.  I haven't.  However, I've definitely used that mixer to make bread, and it's totally worth it.  Especially because the capacity of the bowl makes four loaves at a time.  Here's how you do it:


First, make a sponge by mixing the yeast, flour and water together in the bowl and let it sit for 10 to 30 minutes.  It will get all bubbly and spongy.

Next add the oil, honey, salt and remaining flour.  You need just enough flour so the dough pulls from the sides of the bowl, like so:

Knead for 5-7 minutes if using dough hook on your mixer, or 10-12 minutes if kneading by hand.


No major waiting time for rising with this recipe.  While you're kneading, turn the oven to your lowest temperature setting.  Form into loaves and put into greased loaf pans.  Place in warm oven and turn off.  Wait 20 minutes, then turn oven on to 350.  Bake 30-35 minutes or until browned.

Turn out onto cooling rack and let cool completely at room temperature (at least 4 hours) before cutting or storing.  

Easy Whole Wheat Bread
(I use 9X5" loaf pans--if you use 8.5x4" you'll get one more loaf than listed.)


4 loaves (7 qt mixer bowl):
14 to 16 cups whole wheat flour (can be partially all purpose or bread flour, for less-dense bread)
2 T dry yeast 
6 cups warm water
1/2 cup vegetable oil
1/2 cup honey
1/2 T salt


2 loaves 
10 to 12 cups whole wheat flour
1 1/2 T dry yeast
4 cups warm water
1/3 cup vegetable oil
1/3 cup honey
1 tsp. salt


1 loaf
6 to 7 cups whole wheat flour
1 T dry yeast
2 cups warm water
3 T vegetable oil
3 T honey
1/2 tsp. salt


Combine yeast with 2/3 of the flour with yeast and water.  Let sponge 10 to 30 minutes.  Mix in remaining ingredients, doing the flour 1 cup at a time until it just pulls away from the sides of the mixer bowl.  Preheat oven to lowest temperature setting.  Knead 5-7 minutes in mixer with dough hook attached or 10-12 minutes by hand.  Separate into loaves and place into greased loaf pans.  Turn off oven and place loaves into oven.  Let rise 20 minutes, then turn oven to 350 with loaves inside.   Bake 30-35 minutes, or until very golden brown.  Turn out immediately onto cooling racks and cool at room temperature until cooled completely, about 4 hours, before slicing or storing.  Can be frozen.