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 a keeper.
- 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)
- Dissolve the yeast and honey in the warm water. Add the oil and salt and stir to combine.
- Add 5 cups of the whole wheat flour to the bowl and stir to combine. Stir for 3 to 5 minutes.
- 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.
- Knead the dough on a well-floured surface until the dough becomes soft and elastic and doesn’t stick to your hands.
- Let the dough rise in the bowl until doubled, covered with a heavy towel or plastic wrap.
- Once the dough has risen, divide it into four pieces. Shape the dough into loaves and place them in 4 greased loaf pans.
- Let the dough rise in the pans until it is an inch above the rim.
- 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.
- 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.
- 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.