Whole Wheat Bread - Bardou's Best

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A couple weeks ago in Bok's chatroom a few people asked me for my whole wheat bread recipe. I finally found it and here it is:

6 cups lukewarm water, 4 Tbs. yeast, 2 Tbs. salt, 1 cup brown sugar, 1 cup oil, 5 Tbs. molasses, 7 cups whole wheat flour, 9 to 11 cups white flour

Mix first 7 ingredients well in a VERY large bowl. Let sit for 1 hour (this is called a sponge). Mix well again and start adding 2 cups flour at a time mixing well after each addition. Texture should not be too stiff will almost be gooey/elastic. Let it rise for about 30-45 minutes (until it reaches top of bowl). Stir down again and shape in 5 loaves. Place each loaf into well oiled pans and let rise to top of loaf pan. Bake in a 350 degree oven for 40 minutes.

You can substitute 1 cup of whole wheat flour with oatmeal, bran, cormmeal, or sesame seeds.

This bread freezes well and is delicious!

-- bardou (bardou@baloney.com), January 04, 2000


Thanks, Bardou, I look forward to trying this! As a producer of door stops, I would appreciate any thoughts you have about how to make a life as light as possible, which I understand is particularly difficult for whole wheat.

-- Brooks (brooksbie@hotmail.com), January 05, 2000.

Hey Bardou, do you use dough conditioner or gluten flour? I also make those door stops if I use only whole wheat, so I have to use half white and half wheat. If I run out of white flour, it's chapatis only from then on. Thanks for the recipe ! Can't wait to try it out tomorrow!

-- lynn (lynellef@netscape.net), January 05, 2000.

Bardou....sounds good, but why so much oil and sugar ? If fat or sugar intake is a concern, these are not necessary at all to make a light, tasty loaf out of whole wheat. Gluten will help it rise nicely.

-- Kenin Marble (kenin17@yahoo.com), January 06, 2000.

Bardou, you must have a happy, healthy colon!

:):):):):):):):):):):):) <--a happy, healthy colon


-- dinosaur (dinosaur@williams-net.com), January 08, 2000.

This recipe makes 5-6 loaves depending on what size loaf pans you use. I have experimented with other bread recipes and I like this one the best. Also, I use the white Gold Medal flour the one that says "Better Breads." If you have a wheat grinder, of course you can grind your own wheat flour. If you don't like all the oil and sugar, try cutting the oil, sugar, and molasses back and experiment with it, you may come up with something better than the one I posted. Good luck!

-- bardou (bardou@baloney.com), January 10, 2000.

Thanks Bardou, was hoping you would post the recipe--look forward to trying it. Nana

-- Nana (Nana@home.com), January 14, 2000.

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