Sarah’s Whole Wheat Bread

Serving Size: 4 loaves

This has been the new favorite bread in our house. Many bags of our hard red winter wheat flour have gone into making these loaves in the last few months. Our relative, Sarah, gave us this recipe. Her mother has been making this same bread for decades. Unlike some recipes, this one does not necessarily need a second rise. The bread is strong enough for thin slicing and using on sandwiches, and doesn’t tend to crumble after being out for day.

Directions

1. Mix Water, oil, honey and yeast together in a bowl.

2. Add roughly half of flour to the wet mixture to form a slurry dough.

3. Add salt, vital gluten, and lecithan.

4. Add flour until proper consistency achieved (dough neither dry, nor so wet it sticks to your hand)

5. Mix or knead for about 8 minutes.

6. Separate dough into loaf bans.

7. Let rise in a warm place fo 30-40 minutes.

8. Bake for 30 minutes.

9. For best results thin slicing, let cool to room temperature.

Ingredients

6 Cups water

2/3 Cup cooking oil

1 Cup Honey

2 Tablespoons Salt

2 Tablespoons Yeast

2 Tablespoons lecithan granules (optional - improves texture)

4 Tablespoons vital wheat gluten (for a better rise)

10-15 Cups Hard Red Winter Wheat Flour

Risen and ready to bake!

Yummy, right out of the oven.

Good texture. Strong enough to cut into sandwich bread slices.