At that point I decided to start making the vast majority of the bread we eat here at home. Again I feel I am coming late to the party on this, but I'm happy just to have found something that works for us. Here's the recipe I'm using:
Whole Wheat Bread
Posted by Ruth Uitto on all recipes.com
The original recipe was geared to making four loaves of bread, but here I have adjusted the amounts to yield two loaves. The reason for this is simple-- I use my KitchenAid mixer for the kneading, and that is the amount of dough it can handle. The dough can of course be mixed and kneaded by hand.
2 TBSP plus 2 tsp shortening
½ C hot water
½ C brown sugar
1 ½ packages yeast
2 C warm water
2 TBSP white sugar
2 tsp salt
3 C bread flour
3 C whole wheat flour
Dissolve shortening and brown sugar in ½ C hot water and let cool. While this is cooling, dissolve yeast in 2 C warm water in bowl of mixer. Using paddle attachment, combine with white sugar, salt and bread flour. Add the shortening mixture and combine. Then, a cup at a time, add the whole wheat flour. (I typically switch to the dough hook after the first cup of ww flour. ) Once 3 C whole wheat flour has been added, I knead in the mixer with the dough hook for 5 minutes. Then turn out into greased bowl and turn dough to coat all over. Cover with plastic wrap and let rise until doubled, 1-2 hours.
Shape into loaves and place in greased pans, cover with plastic wrap. Let rise 1 hour. Remove plastic wrap and bake at 350 degrees for 35 minutes.
I want to play with decreasing the sugar a little bit, but this has been a foolproof recipe for me, and is free of preservatives. It works well for sandwiches or toast. I used unbleached bread flour and organic stone ground whole wheat flour.
And then there is something spiritually satisfying about making the bread our family eats, seeing the fat brown loaves cooling on the counter, smelling the wholesome aroma through the house.
Enjoy!












