Whole Wheat Bread - Contest Winner

Whole Wheat Bread - Contest Winner

This recipe is a contest winner in the 1996 Oregon State Fair Bread Contest. These two beautiful loaves contain spring wheat berries and Oregon honey.
Servings
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Prep time
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Cook time
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Passive time
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Ingredients

  • 6 to 8 cups Hard Red Wheat Berries or Organic Hard Red Wheat Berries, freshly ground
  • 2/3 cup Honey
  • 2/3 cup Canola Oil
  • 1 Tbsp Sea Salt
  • 6 cups Whole Wheat Flour or Organic Whole Wheat Flour
  • 5 cups Milk scalded and cooled (110 degrees farenheit)
  • 3 Tbsp Active Dry Yeast

Instructions

  1. Pour into a large mixing bowl 5 cups warm milk and honey. Stir lightly. Sprinkle in yeast. Allow to stand while you grind the wheat berries.

    When your flour is ready, your yeast will have worked into a nice sponge (about 4-5 minutes).

    Add oil, salt and 4-5 cups of flour. Stir (or knead with machine on low speed) to mix. Continue to add flour (including the freshly ground flour) until dough forms a ball and can be hand kneaded (or until the dough cleans the bowl, in your bread mixer.) Knead for 10 minutes.

    Divide dough in equal halves; shape loaves and place into well-greased bread pans. Cover with towel and let rise until doubled, about 25 minutes.

    Preheat oven to 350 degrees F and bake for 30 minutes. Makes 2 loaves (16 slices each).

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