Making Bread

I am a baker at heart. I love to bake bread, cinnamon rolls etc. I don't so much like cooking dinner, but I LOVE baking. I find it theraputic to work with the dough, and play with the recipes until they're just right and of course I like to EAT the end result.

Whole Wheat Bread making has been top on my list for quite a few years now. I have a recipe that I got back in college and it is my FAVORITE. I have tweaked it over the years and think it is just right. It is great because it has only a few simple ingredients.

I will share, as I have had a few requests recently.

Megan's Whole Wheat Bread

(makes four loaves but can be cut in half)

5 cups warm water

2/3 c. sugar ( I have found that I prefer dark brown sugar the best) but any will do

2/3 c. oil

2 T. Yeast (I like the SAF brand best)

2 T. salt (or slightly less)

10-12 C. WHole Wheat Flour

Usually I add (but it is not in the recipe--just makes it even healthier)

1-2 c. whole wheat bran (this kicks up the fiber content and no one can tell the difference in the bread. You do have to adjust the amount of flour slightly.

First, I dump all water, oil, sugar, yeast and salt into mixer and mix lightly. Then add about 9

cups of flour and the wheat bran and let knead for a while. Depending on the thickness and texture you should add more flour if needed. Knead for 15 mins. or so.

Let raise in bowl until almost doubled.

On an oiled surface, divide the dough into four chunks.Roll the dough into four loaves and place in greased loaf pans to rise.

I let my loaves rise in the oven at about 100. When the loaves have risen like above, then bake at 350 for 20-25 mins. until the tops and bottoms are brown.

Let loaves cool for a while and then remove from pans so the sides will dry a bit and then enjoy. This bread does freeze nicely and so I bake about every 10 days or so. It is very pliable and you can make sandwiches or anything else.

Enjoy-