October 1, 2009This is my new all-time favorite whole wheat bread recipe!! I've been using it faithfully for the last three months and will never leave it! I bake weekly, so this is a big deal for me. It's a much quicker method since the dough rises only once, and in the oven.
I love bread recipes that are easy to follow, give me every detail I could possibly need, and don't require any special extra ingredients (like gluten enhancers, extra wheat germ, etc.) -- except that I have started adding some blackstrap molasses for additional calcium and iron. I also really like that this recipe is 100% whole wheat. Plus, I am working on building up a food storage, in case of emergencies like job loss, natural disasters, working spouse(s) illness or injury, etc., so we have a few hundred pounds of hard wheat on hand. I really like the idea of being able to open a can of wheat, grind it, and make it into bread without needing white/unbleached flour as well. Simplify!
To see this glorious recipe, please click here!
2 comments:
few hundred pounds of wheat?! you are my food storage hero! :) Where on earth do you put it all?
Ha! I wonder that, too! No, really, wheat is heavy, so 200-300 pounds doesn't take up all that much space. I can it in those #10 cans, 6 cans per box, boxes go under the beds or stacked in corners! :) Part of that storage just arrived this week, so I'll be canning this weekend!
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