Laura’s Whole Wheat Bread

This recipe won first prize at the 2008 Polk County Fair.

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Submitted By Laura Engel of Salem, OR
This recipe won first prize at the 2008 Polk County Fair.
Rating
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 12
Rating: 3.5
You:
Rate this recipe!
Submitted By Laura Engel of Salem, OR
This recipe won first prize at the 2008 Polk County Fair.
Share this Recipe
Share this Recipe
Ingredients
Ingredients
Instructions
  1. Mix yeast, water, and 2 cups flour. Let sit for ten minutes then add salt, honey and oil. Mix in the gluten and the rest of the flour. Knead for 7-8 minutes. Let rise until doubled. Turn onto a floured counter and shape into 3 loaves. Place in 3 greased 9x5x3 inch bread pans. Let rise again until nearly doubled then bake at 375°F for 25-30 minutes. Makes 3 loaves (12 slices each).

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Recipe Comments

2 thoughts on “Laura’s Whole Wheat Bread

    1. recipe specialist

      Hi Elizabeth,
      Our Whole Wheat Pastry Flour is ground from a low protein, soft white wheat flour. It is best used for recipes that use baking powder or baking soda as a leavening agent (like cookies, brownies, pancakes, ect). You would want to use a high protein flour for yeast bread baking as protein helps to provide structure for your breads. Our Artisan Bread Flour, Whole Wheat Flour, Organic Ivory Wheat Flour, or our Unbleached White All Purpose Flour are the flours that we would usually recommend for bread baking (or a combination of these flours). If you would like more information, please email us at customerservice@bobsredmill.com.

      Reply

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