Kerilee Jewkes's Whole Wheat Bread

Whole Wheat Bread Ingredients

3 Tablespoons oil

¼ cup honey + molasses to equal 1/3 cup (or about 1 ½ Tablespoons molasses)

½ Tablespoon salt

1 ½ cups hot tap water

4 cups whole wheat flour

½ Tablespoon yeast

Breadmaker directions:

Put ingredients in order in breadmaker. I use the dough setting and then bake in the oven. When dough is ready to shape, pour out dough and stretch into a rectangle. Roll up loaf like you do for cinnamon rolls. Pinch the ends. Put in greased and floured loaf pan, let raise 45 minutes to an hour. Bake 350 degrees for 35-45 minutes. I have a big loaf pan, if you use a regular size pan, you may need to make 2 loaves and bake 25-35 minutes. You will know when the bread is ready because it will smell done, and when you thump the loaf it will sound hollow.

Kitchenaid directions:

In 5-qt. mixer bowl, combine water, oil, honey, molasses and salt. Mix.

In a small bowl, combine 1 ½ c. flour with yeast. Add to liquid. Mix for 5 minutes on speed 3.

Change to dough hook. Add remaining flour and mix on speed 2 for 5 minutes. Cover and let rise for 30 minutes to 1 hour, or until double in size.

Shape into loaf. Put in greased and floured loaf pan, let raise 45 minutes to 1 hour. Bake 350°F for 35-45 minutes. I have a big loaf pan, if you use a regular size pan, you may need to make 2 loaves and bake 25-35 minutes.

** I always use freshly ground wheat. It is a little warm already. So I don't use the whole wheat setting on the breadmaker. The whole wheat setting has a preheat setting to warm the ingredients before mixing. About 3 cups wheat kernels makes 4 cups flour. This recipe makes a very nice loaf of bread without gluten or any other dough enhancers. After a month of perfecting the recipe this one is a keeper!!

If you cut the loaf into 14 slices it makes each slice 164 calories.