The most WHOLE of WHEATS

It's official. I've found the whole wheat bread recipe that will allow me to never buy bread from a store again. This recipe makes 4 loaves of 100% whole wheat bread that are truly divine, if I do say so.

5 cups hot water
2 Tbls sea salt
1/2 of 3/4 cups canola oil
2 glugs of lecithin
1 cup honey
3 heaping Tbls yeast
1/3 cup vital wheat gluten
Mix in whole wheat flour (approximately 10-15 cups) until dough is no longer sticky and is pulling completely away from the sides of the mixer. Then mix for 10 minutes.
Grease sides and bottoms of bread pans.
Do not kneed. Divide into pans. Put bread in unheated oven to rise. Cover with new white kitchen trash bag. Let rise to almost double in size (50 or so minutes).
Remove bag and bake at 350 for 25-30 minutes.

In other news today:
My mom and grandparents stopped by on their way to a doctor appointment.
Cohen was kind enough to feed my mom some applesauce.
My grandma raved about my bread all afternoon, which is the ultimate compliment since I have loved her bread all my life. She always brings a loaf when she visits or sends a loaf with you as you leave her house. So as they were leaving today, I gave her a loaf of mine to take home. She hugged it and cried! Then she quoted Ecclesiastes 11:1 "Cast thy bread upon the waters: for thou shalt find it after many days." (Meaning: She's given out SO many loaves and now one has come back to her!) She told me she's so happy I turned out to be a bread maker! As am I, Grandma.


Jourdan Johanna said...

hey thanks for nice the comment on my anniversary post.

I have been SEARCHING for a one-time rise "perfect" bread recipe! But... do I need a mixer? I don't have one.

10-15 cups of flour? I may need to start lifting weights...

BTW- what brand of flour do you use? and what the heck is a glug of leichitintinnnn

Jill said...

:) You do need a mixer. I have a Bosch. And I grind my own flour. How very Little House on the Prarie, I know. It's just that whole wheat flour loses 90% of its nutrients in less than 2 weeks of being ground. So you really aren't getting the full affect with flour on the shelf. Google Lecithin. It is just an added nutrient to make the bread more... nutricious!

Stephanie said...

yay! i'm glad you found a fabulous recipe. i will have to have mike try it out.

Jourdan Johanna said...

that's sweet. I thought it was a lofty goal of mine to grind my own wheat and make all my own bread (I'm not so good with anything that has to rise).

But, now I know it's possible. Thanks for the inspiration!

And if you want an ultra-nutrient-packed recipe, try this one: http://eddyscosmos.blogspot.com/2007/04/happiness-is-homemade-bread.html

Jourdan Johanna said...



there we go

Kristal said...

yay! We're soo making this! WE make bread most every Sunday as a family and we've been using the same stinkin recipie forever!
Hey, the Bushman girls just came to visit over the summer. WE saw each other a lot when we lived in TExas (we had to go there for my hubby to finish chiro school) and I guess they missed us so they came. Ok, ok, that's a lie...we begged them to stop by on their summer road trip. They have a blog too...it's http://bushmangirls.blogspot.com/

They just started it...leave em a post! Where are you???

Molly said...

Oh I am so envious that you actually make your own bread! I love home made bread and I have been wanting to try it for a while, but I am afraid of yeast :) Maybe you can come make a batch with me and then I can be a fabulous bread maker too!
Love the story of your Grandma, so sweet!

Jill said...

Lecithin (Nervous, Circulatory) is a fatlike substance called a phospholipid. It is produced daily by the liver if the diet is adequate. It is needed by every cell in the body and is a key building block of cell membranes; without it, they would harden. Lecithin protects cells from oxidation and largely comprises the protective sheaths surrounding the brain. It is composed mostly of B vitamins, phosphoric acid, choline, linoleic acid and inositol. Although it is a fatty substance, it is also a fat emulsifier. Hence, it supports the circulatory system. Its choline is useful for making acetylcholine.

Auburn & Dave said...

Molly Mormon, I'm just so proud of you. Breadmaking, mothering, babymaking, what can't you do??

Courtney said...

K, I tried it today and I must say it was quite tasty...ground my own flour too. I had been dying to try out my grinder I got 2 years ago. Good excuse. One thing. Your loaves look a lot prettier than mine, the slices are cut completely straight, AND you have bread bags. Goodness, I have a lot to work on.

Marcie said...

Jill, mom bragged about your bread to everyone. She even shared (a little) with me. It was divine.
Sad that you are posting so early in the a.m. I remember those days.... Thanks for taking care of Dal, did he tell you that before he moved out? I hope so.

KatieJ said...

That looks wonderful- I have never tried to make bread but I have a wheat grinder, and yeast and lecithin powder, so I think I am ready! Real quick, about how much is a "glug"? And is it 1/2-3/4 cup oil or really 1/2 of 3/4? so like 1/4 plus 2 TBish... I'm sorry, I need exact directions, I'm not a good cook yet! Thank you so much!