Whole wheat bread + recipes

SLIGHTLY SWEET BUT VERY SIMPLE WHOLE WHEAT BREAD



This dough is easy to knead by hand and may be used for any of the variations of the Bread Beckers Bread and Roll Recipe. The bread has a nice soft texture and is especially good when used for French toast and sweet filled breads.
2 cups hot water
5 cups flour
1/2 cup oil
2 tsp. salt
1/2 cup honey (may use 1/4 cup if you want less sweet results)
1/2 Tbs. lecithin (optional)
3 1/2 tsp. instant yeast
1/2 Tbs. gluten (optional)

Combine water, oil, and honey. Add 3 cups of flour, yeast, salt, lecithin, and gluten. Mix thoroughly. Add the remaining flour and knead until smooth and elastic (about 10 min.). Let rise until double. Shape into loaves or rolls, place in greased pans, and let rise again. Bake at 350o for about 30 min. Makes two 1 1/2 lb. Loaves.


OATMEAL BREAD

2 CUP WHITE FLOUR
3 CUPS QUICK COOKING OATMEAL
1/2 TSP SALT
3 1/4 BUTTERMILK
2 EGGS
2 CUPS WHOLE WHEAT FLOUR
2 TBS BAKING POWDER
4 TBS OF ONE OR A COMBINATION OF THE FOLLOWING- poppy seeds,sesame seeds,caraway seeds or fennel seeds( I prefer a combination but you can try several ways)
1/2 cup honey
2 tsp melted butter

In large bowl combine all dry ingredients. In seperate bowl,whisk together buttermilk,honey,egg. dump wet ingredients into the dry and mix just until combined. Spoon batter into 2 greased 8x4 loaf pan. Brush tops with melted butter. Bake in 350F oven 45 minutes.

This is my favorite sandwich bread! We make 4 loaves a week and never tire of it.