Homemade Wheat Bread
I used to laugh when my dad would smell something and tell us about the memory it triggered. Whose memory is in their nose??? My dad’s.
And apparently mine is, too.
I vividly remember walking home from school and walking in the door to the most heavenly smell. I was lucky to have a mom who was home when I got home from school, and on the best days, I got to come home to warm bread fresh from the oven.
Nothing says home quite like the smell of homemade bread.
The thing about homemade whole wheat bread is that it’s often really dense and heavy. And it seems to dry out really fast. If that is how you feel about wheat bread, you are going to LOVE this.
This bread is the absolute best. It’s light and fluffy and so, so tasty! Add some homemade jam, and it’s good enough to be dessert.
Do you know what else I love about homemade bread? It totally makes me feel like Supermom every time I make it.
It’s not like bread is hard to make, but still… it’s pretty super.
Try it. You’ll see what I mean.
Supermom Wheat Bread
- 5 c hot water (115-120 degrees F)
- 2 Tb SAF yeast (3 Tb if you use another kind of yeast)
- 1/2 c honey
- 1 Tb liquid lecithin
- 1/3 c oil
- 2 Tb salt
- 1 tsp vitamin C powder
- 12 c whole wheat flour (or a bit more as needed)
In your bread mixer, mix together everything except the flour. You don’t need to proof the yeast. Just toss it in there. Measure out the oil first, then pour that into the 1/2 c before pouring it into the mixer. That way your honey won’t stick to the cup. The lecithin is super sticky, so you’ll probably have to measure it the first time, but then just eyeball it after that. I have to get the lecithin and vitamin C powder at a health food store. The vitamin C powder really makes it fluffy, so don’t leave that out.
Then add the flour and mix 10 minutes on medium speed. Don’t add more flour after the first 2 minutes (it has something to do with how the gluten breaks down). The mixer kneads it for you so you don’t have to!
Now it’s time to raise the roof! I mean, the dough.
One of the things that makes this bread so light and fluffy is the double rise. First, let the dough rise until doubled. I put it in one of those big red plastic bowls you can get at Walmart for about $2 and let it raise until it just starts peeking over the top of the bowl.
Then smash it down (this is a great stress reliever) and divide it into 4-5 equal parts. Shape into loaves and let rise In the well-greased loaf pans until it’s an inch or two above the edge.
Bake at 350 for 40 minutes. When you pull it out, brush the tops with butter, if desired. This is purely for that pretty shine. You can let it sit for a few minutes before taking it out of the loaf pans, but don’t let it sit too long or it will sweat and get soggy.
Then sit back, have a slice, and enjoy feeling like Supermom.