My favorite whole wheat bread!
- 4 cups hot water (the temperature needs to be slightly hotter than what you’d bathe your baby in)
- 2/3 cup oil (I use canola or vegetable oil)
- 1/3 cup molasses
- 3/4 cup honey or 1 1/2 cups sugar (I usually use sugar because that is a lot of honey)
- 2 Tbsp salt
- 2 eggs, slightly beaten
- 1 cup instant powdered milk
- 13 cups freshly ground whole wheat flour, divided (I use hard white whole wheat flour)
- 2 Tbsp active dry yeast
- In a Bosch mixer or KitchenAid, combine hot water, oil, molasses, honey or sugar, salt, eggs, powdered milk and 4 cups of the flour. Mix on low speed until combined.
- Add yeast and remaining 9 cups of flour all at once. Mix well. Knead in the mixer for 10 minutes. Dough will be quite sticky!
- Remove dough to a large oil bowl and turn dough to coat with oil. Cover with parchment paper or waxed paper and let rise until doubled. This will take at least one hour and longer if the room is cool.
- Oil the countertop and rolling pin. Divide dough into 4 equal parts. Roll out one part as if to make cinnamon rolls. Fold up dough and roll out again. Roll up as for cinnamon rolls, but in length of bread loaf pan; pinch seam and put in loaf pan sprayed with non stick cooking spray. Repeat for other 3 loaves.
- Cover and let rise again for 30-60 minutes (mine always takes at least 60 minutes sometimes longer).
- Heat your oven to 350 degrees F. Bake all the loaves at once (if they’ll fit in your oven). Bake for 30-45 minutes (mine usually take 30 minutes). The tops will be brown. Remove from the pans and cool completely.