Description
I developed this recipe over the years when I was trying to provide good nutrition for my children. Now my husband and I eat half a loaf the minute it comes out of the oven! We haven’t bought bread at the grocery in years.
Ingredients
- 1 ½ tablespoons active dry yeast
- 2 ¾ cups warm water (110 degrees F)
- 3 cups whole wheat flour
- 1 cup wheat bran
- 5 cups bread flour, divided
- 1 cup wheat germ
- 1 cup dry non-fat milk powder
- ½ cup brown sugar
- ½ cup vital wheat gluten
- 2 tablespoons sesame seeds
- 1 tablespoon salt
- ¼ cup vegetable oil
- 2 eggs
Instructions
- In a small mixing bowl
- dissolve yeast in warm water. Let stand until creamy
- about 10 minutes.
- In a large mixing bowl
- combine the whole wheat flour
- wheat bran
- 3 cups of the bread flour
- wheat germ
- milk powder
- brown sugar
- wheat gluten
- sesame seeds
- and salt; stir well. Mix in the yeast mixture
- oil and eggs.
- Add the remaining bread flour
- 1/2 cup at a time
- stirring well after each addition. When the dough has pulled together
- turn it out onto a lightly floured surface and knead until smooth and elastic
- about 8 minutes.
- Lightly oil a large bowl. Place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume
- about 1 hour.
- Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into three equal pieces and form into loaves. Place the loaves into three lightly greased 8×4 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume
- about 40 minutes.
- Preheat oven to 375 degrees F (190 degrees C).
- Bake at 375 degrees F (190 degrees C) for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.
Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 2 hrs 10 mins
Servings: 40