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Mom’s 4 Loaf Wheat Bread Recipe


  • Author: Melissa Griffiths - Bless this Mess
  • Prep Time: 90 min
  • Cook Time: 35 min
  • Total Time: 2 hours 5 minutes
  • Yield: 4 loaves of bread 1x

Description

A simple and fool-proof Wheat Bread Recipe that makes four loaves of bread in one batch. This recipe comes from my mom, and it’s certainly a keeper!


Scale

Ingredients

  • 4 cups warm water
  • 2 tablespoons instant yeast
  • 1/2 cup honey or 3/4 cup white sugar
  • 1/2 cup oil
  • 1 1/2 tablespoons salt
  • 11 cups flour (a mix of 1/2 whole wheat flour and 1/2 all-purpose is best)

Instructions

  1. Dissolve the yeast and honey in the warm water. Add the oil and salt and stir to combine.
  2. Add 5 cups of the whole wheat flour to the bowl and stir to combine. Stir for 3 to 5 minutes.
  3. Stir in the white flour, a cup at a time, until a smooth dough starts to form. You can use a stand mixer or your hands.
  4. Knead the dough on a well-floured surface until the dough becomes soft and elastic and doesn’t stick to your hands. I like to knead this for 6-8 minutes by hand, it helps the end texture a lot to work the dough well!
  5. Let the dough rise in the bowl until doubled, covered with a heavy towel or plastic wrap.
  6. Once the dough has risen, divide it into four pieces. Shape the dough into loaves and place them in 4 greased loaf pans.
  7. Let the dough rise in the pans until it is an inch above the rim.
  8. Bake the bread at 350 degrees for 35 minutes. The crust will be golden brown and you’ll hear a hollow sound when you tap the bread with your fingernail.
  9. Remove the bread from the oven, then remove the bread from the pans and place the hot loaves on wire racks to cool. Rub a stick of butter on the top of the hot loaves.
  10. Allow the loaves to cool slightly or to room temperature before slicing and serving. Store cooled loaves in an air-tight container and use within 5 days.

Notes

  • So flexible! You can use all whole wheat flour (thought it won’t rise as much), half all-purpose and half whole wheat, all all-purpose, and even bread flour! I like to use 1/3 whole wheat and 2/3 all-purpose flour, but really, you can play with the ratios and use what you have on hand.
  • You can use just about any oil or even melted butter or shortening for this recipe.
  • Feel free to half this recipe to make 2 loaves instead of 4, it’ll work great.
  • To freeze extra loaves simply let the bread cool completely. Store it in an old bread bag or wrapped well in plastic wrap and freeze. Let it thaw a few hours at room temperature when you’d like to use it. You can also slice it before you put it in the freezer to make thawing a little faster.
  • No need to proof the yeast, it doesn’t need it.
  • Category: Lunch
  • Method: Oven
  • Cuisine: American

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