Easiest Whole Wheat Bread Recipe Ever





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Published on Aug 18, 2012

Make fast, moist and easy whole wheat bread by hand. The recipe below also includes instructions for using a bread mixer. This bread is made with only storable ingredients so it could be made in an emergency. It makes four loaves; half recipe for two loaves. Video shows 8 x 4 inch loaves. If using larger bread pans, simply let the dough rise in the pans longer - until it is.3/4 - 1 inch above the top of the bread pans.

Easiest Whole Wheat Bread

7 c. whole wheat flour
2/3 c. vital gluten flour
2 1/2 T. instant yeast
5 c. steaming hot tap water
2 T. salt
2/3 c. oil
2/3 c. honey or 1 c. sugar
2 1/2 T. bottled lemon juice
5 c. whole wheat flour ( plus about 1/2 c. extra flour if kneading by hand) Combine first three ingredients. Add water all at once; mix with spoon (or dough hook on bread mixer) for 1 minute. Cover and let rest for 10 minutes. Add salt, oil, honey or sugar and lemon juice; mix well for 1 minute. For kneading by hand: Knead dough for 10 minutes, gradually adding least amount of extra flour to keep dough from sticking to counter. (For bread mixer: Add last flour, 1 cup at a time, beating between each cup. Beat for about 5 minutes until dough pulls away from sides of the bowl. This makes a very soft dough.) Pre-heat oven for 1 minute to lukewarm; turn off. Turn dough onto oiled counter top; divide, shape into loaves and place in oiled bread pans. Let rise in warm oven for 10-20 minutes until dough reaches top of pan. Keep bread in oven; turn on oven to
350º F and bake for 30 minutes. Remove from pans; cool on racks. —Adapted recipe from Jamie Rasmussen

Note: Lemon juice acts as a dough enhancer giving bread a fine, light texture and preserving moistness. A good quality brand stores about 3 years if stored in a cool, dark place.

©2011 Probert, Harkness, Emergency Food Storage in a Nutshell, 3rd Edition
For more information see www.emergencyfoodstorageinanutshell.blogspot.com


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