Make your Own Bread- Whole Wheat Bread Recipe
Well, just when Mr. Money thought I couldn’t get any more frugal or crazy as he probably thinks, I’ve shown him. Not only did I do laundry and hang it out to dry, I also baked bread. That’s right, I made homemade bread.
Last month I decided I was going to give it a try because I was sick of all the crap that is put into bread you buy at the store and I was tired of paying $3 a loaf for store brand organic whole wheat bread. My plan didn’t work out so well last month. I tried using my bread machine, and needless to say, my beautiful homemade bread tasted like sawdust. With a little glue.
In all my domesticness yesterday, I went grocery shopping and bought all the ingredients to make my homemade bread. I had high hopes for it this time. This time I was skipping the evil bread maker.
Here’s the recipe:
* 1/2 cup warm water
* 1/3 cup unsweetened applesauce
* 3 tablespoons active dry yeast
* 3 1/2 cups warm water
* 1/2 cup honey
* 1/2 cup molasses
* 1/2 cup vegetable oil
* 3 tablespoons lemon juice
* 2 eggs, beaten
* 9 cups sifted whole wheat flour
* 1/2 cup ground flax seed
* 1 cup quick cooking oats
* 1/2 cup sunflower seeds
* 3/4 cup cracked wheat
* 1 tablespoon sea salt
- Stir together the 1/2 cup water and applesauce in a small bowl. Dissolve the yeast in the mixture, let stand until creamy, about 5 minutes. Pour the yeast mixture into a large bowl with 3 1/2 cups of warm water, honey, molasses, vegetable oil, lemon juice, and eggs; stir together to combine well.
- In a separate bowl, combine the whole wheat flour, flax seed, sunflower seeds, cracked wheat, and salt. Stir the flour mixture into the yeast mixture until a smooth dough forms. Knead on a lightly floured surface until smooth and elastic, about 10 minutes. Place in a lightly oiled bowl and cover; let rise in a warm place until doubled in volume, about 1 hour.
- Lightly grease two 9×5 inch loaf pans. Punch down dough, shape into loaves, and place in the pans. Allow to rise in pans until doubled in bulk, about 1 hour.
- Preheat oven to 375 degrees F (190 degrees C).
- Bake 40 to 50 minutes, or until the loaves sound hollow when removed from the pan and tapped on the bottom.
It was heavenly! Not only did I (hopefully) save money, but I also avoided having to eat High Fructose Corn Syrup in conventional breads. I will definitely be making this again!