60% Whole Wheat Bread

YIELD: 4 loaves / PREP TIME: 90 minutes / BAKE TIME: 30-40 minutes / Print Recipe

Directions

Dissolve yeast in 1 tsp. honey and 1/2 cup warm water and let stand for 10 minutes.

Measure warm water into a large mixing bowl; add honey, molasses, oil, eggs and lemon juice; mix well. Add yeast to mixture and stir. Gradually add 5 cups whole wheat flour, beating well after each addition. Let stand 15-20 minutes until mixture is very light. Stir in salt and add remaining whole wheat flour and sufficient all-purpose flour to make a soft, workable dough.

Turn dough out on lightly floured surface; knead 10-15 minutes until dough is smooth and elastic.

Place dough in an oiled bowl, turning once to coat dough with oil; cover with plastic wrap and let rise for 50 minutes, or until doubled in bulk.

Punch down dough and shape into 4 balls. Cover and let rest 20 minutes. Form into loaves and place in greased 8 1/2″ x 4 1/2″ loaf pans. Brush tops with oil, cover and let rise 50-55 minutes.

Bake in 375⁰F (190⁰C) oven for 30-40 minutes or until bread tests done. Remove from pans and cool on wire rack.

*For consistently good results, lemon juice, the natural dough improver, is added when baking bread with no additive flours.

Related Recipes

Rogers Basic Rye Bread

Oats & Honey Whole Wheat Quickbread

60% Whole Wheat Bread

Christmas Whirly Buns

Pumpkin Spice Loaf

White Bread

Sesame Hamburger Buns

Pumpkin Dinner Rolls

Oatmeal Brown Bread

Nova Scotia Porridge Oats Rolls

Multigrain Bread

Irish Soda Bread

Hot Cross Buns/Easter Bread

9 Grain Bread

100% Whole Wheat Bread

Follow Us

@rogersgrains