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Fresh loaf of whole wheat bread with real wheat laying beside it

7 Loaves Of Soft And Light Homemade Whole Wheat Bread

windingcreekranch
The scent of freshly baked bread filling up a house with its amazing aroma brings a smile to my face every time I make it. This amazing recipe makes 7 loaves of delightfully soft, moist, light bread that is great for making sandwiches and stays fresh for days. Plus, it freezes really well so you can enjoy fresh-baked bread for weeks to come.
5 from 7 votes
Prep Time 30 mins
Cook Time 18 mins
Total Time 48 mins
Course Breakfast
Cuisine American
Servings 7 loaves
Calories 131 kcal

Ingredients
  

Step 1 - Yeast Mixture

  • 2 cups warm water
  • 1 teaspoon cane sugar
  • 4 tablespoon yeast

Step 2 - Dough

  • 7 cups whole wheat flour
  • 3 cups unbleached all-purpose flour
  • 4 teaspoon salt
  • ¾ cup organic cane sugar

Step 3

  • 4 eggs
  • ¾ melted butter or olive oil
  • cups warm water

Step 4

  • 7 cups unbleached all-purpose white flour
  • 1 cup whole wheat flour

Instructions
 

Yeast Mixture

  • In a large bowl or Pyrex measuring cup, mix together 2 cups of warm water, 1 teaspoon cane sugar, and 4 tablespoon of yeast. Stir together with a spoon. Let it stand for 10 minutes. It will start to get foamy on top.

Begin to Make The Dough

  • While your yeast mixture is sitting, in a large bowl or in your KitchenAid stand mixer with the mixing paddle, mix together 7 cups of whole wheat flour, 3 cups of white flour, 4 teaspoon salt, and ¾ cup of cane sugar.
  • Next, add the yeast mixture to the flour mixture. Add 4 eggs, ¾ melted butter or olive oil, and 4½ cups of warm water. Mix it all up and let the mixture sit for 10-15 minutes. It will be very gooey. If using a KitchenAid mixer, remove the mixing paddle now and put on your dough hook.
  • Add 7 cups of unbleached all-purpose flour and 1 cup of whole wheat flour, adding the flour gradually, a cup at a time, until the dough is smooth and begins to pull away from the sides of the bowl. It should be a smooth, round ball. Continue punching down for 8 to 10 minutes, or 5 minutes with a KitchenAid mixer with the dough hook.
  • Place the dough in a large bowl, cover it with a tea towel, and let it rise in a warm place for 1 hour, or until the dough doubles in size. (I use the "Proof" setting on my oven). If you don't have the proof setting on your oven, you can turn your oven on to 350 degrees for 1 minute, and then shut it off. It will stay warm and provide a nice temperature for the bread to rise. Plus, if you let it rise in the oven, you do not need to cover it with anything.
  • When the dough has doubled in size, divide the dough into 7 equal portions. Don't worry about "punching" it down. Forming it into the loaves will do the same job. Otherwise, it might get too dense if you punch it down too much. We want it to be light and fluffy.
  • Form the dough into a "loaf shape" and place the loaves in greased loaf pans. Don't worry if the loaves don't look perfect, they will smooth themselves out as they do the second rise.
  • Place the loaves into your oven to rise again. That way you do not have to cover them to prevent them from drying out. I find that if you cover them with something they don't rise as well as the top gets disturbed when you remove the tea towel or plastic wrap and the dough may fall. Let them rise for 1 hour, or until they double in size.
  • Once they are doubled in size and are ready to bake, remove them from the oven. Turn on the oven to 370 degrees. My oven is a convection oven. If you do not have a convection oven, set your oven at about 390 degrees.
  • Bake for 18 minutes.
  • Enjoy!

Notes

Nutritional information is approximate and is meant as a guideline only.

Nutrition

Serving: 1gramsCalories: 131kcal
Keyword Bread, breakfast, whole wheat
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