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More Bread


Hannah (my cousin) commented that her family too used to eat all the homemade bread as soon as it would come out of the oven. But she said, Once the novelty wore off, they didn’t eat it all in one sitting.  I actually think that would work for my family.  I just need to be more consistent about making it, and the novelty will eventually wear off.

Yesterday, I tried a recipe sent to me from Terri.  It worked out perfectly, the first time, and with 100% whole wheat!  It is super delicious.  I truly think trying different recipes till you find one that works for you is key!  So, you must try this one!  I’m eating some right now!

DSC_0066 (2)Mixing the dry ingredients together.

DSC_0071  Putting it straight into the bread pan to rise once.

DSC_0074 (4) Leaving it in the COLD oven, turned the oven on, and baked for about 30 minutes.

DSC_0088 (2)

I sliced it up and put it straight into a bread bag.  Looks just like the bag of bread I bought, and the kids don’t actually know I made some bread today. It was fast, and they were clueless.

The recipe is straight from the email. I cut it in half. I really need to go buy some more bread pans.  I figure if I really make all my bread, I will save about $10 PER WEEK! That is how much I was spending on bread.


Easiest Whole Wheat Bread #1

4(8×4-inch) Loaves

  • 7c. whole wheat flour
  • 2/3 c. gluten flour
  • 2 1/2  T. instant yeast
  • 5 c. steaming hot tap water (120-130 degrees F)
  • 2 T. salt
  • 2/3 c. oil
  • 2/3 c. honey or 1 c. sugar
  • 2 1/2 T. bottled lemon juice
  • 5 c. whole wheat flour

Mix together first three ingredients in mixer with a dough hook. Add water all at once and mix for 1 minute; cover and let rest for 10 minutes. Add salt, oil, honey or sugar, and lemon juice and beat for 1 minute. Add last flour, 1 cup at a time, beating between each cup. Beat for about 6-10 minutes until dough pulls away from sides of the bowl. This makes a very soft dough.

If you do not have a mixer with a dough hook and are kneading this by hand, gradually add last cup of flour to keep dough from sticking to counter. Your will add more flour when kneading by hand than when using a mixer simply to be able to handle this moist dough. With wheat bread, always add the least amount of flour possible to keep bread moist. Knead 10 minutes before shaping dough into loaves.

Pre-heat oven for 1 minute to lukewarm and turn off. Turn dough onto oiled counter top; divide, shape into loaves, place in oiled bread pans. Let rise in warm oven for 10-15 minutes until dough reaches top of pan. Do not remove bread from oven; turn oven to 350 F and bake for 30 minutes. Remove from pans and cool on racks.

Gluten is natural protein derived from wheat. It is used in bread to provide elasticity and strength, added texture and helps retain moisture in bread and doughs. It helps prevent crumbling and extends the shelf life of baked bread. If you do not want to store gluten flour, you may substitute whole wheat flour in its place.

Lemon juice in this recipe acts as a dough enhancer which gives bread a fine, light texture.

Yesterday, I made everything on my menu!!  The chicken and rice dinner is perfect, because the kids always eat everything.  TJ always has to have his food separated….thanks to the Healthy Habits Plate


But Erica, actually eats her food mixed together.  (And last night, she actually tried to steal her brothers broccoli!)



I really like how simple this recipe is, and the one rise makes it practical for weekend baking at my house. I bet it tastes great toasted too. One of my goals for the New Year is to get more whole grains into our diet and this is a good start. Thanks for sharing.


I have vital wheat gluten and it says to add to most bread recipes, but it only calls for 4 tsp. So, I am wondering if I add that plus another 2/3 c. flour? It doesn’t say flour on the box at all. Just curious. I am excited to try this!


I can only speak from personal experience of making this recipe twice now. I did not follow the suggestion on the can of Vital Wheat Gluten at all. I did put 1/3 cup in my recipe (because I cut it in half). I don’t think it was too much, because it turned out perfectly. And you are right, it doesn’t say “flour” on the package, but according to wikipidia, wheat gluten, and gluten flour are the same thing.

Hope this helps.


Thanks Amy! I tried it out and it tastes great. Although, it didn’t rise much so it’s not big enough for sandwich bread. I must have done something wrong. At least it tastes great. 🙂 I will be making it again!


Interestingly, the first time I made this it rose perfectly, the second time, the loaf was small, the third time, the best rise ever. With my small loaf, I used luke warm water, not HOT water. And I also didn’t knead it as long. I don’t know if these things made it not rise, but that was the only thing that was different.


If my loaves are small I just let them rise longer. Mine usually take 20-25 min. to hit the top of the pan. I let them go until they get where I want them to be.


Have got to try this recipe! I adore homemade bread; once it’s made I pretty much just graze on it all day! Probably not the healthiest of habits, but I don’t feel so bad when it’s homemade and I know exactly what went into producing it 🙂
I’ve got a recipe similar to this that I love the taste of, but I have troubles getting it to produce a nice, big loaf. Hopefully the wheat gluten will help, and the lemon juice sounds interesting as well! Too bad I’m waiting for some fresh bread to come out of the oven as I type- otherwise this would have been perfect to try today!


I’m a grazer too. I keep thinking, if I make it often enough the appeal will go away. It’s been about 2 weeks, and it still calls to me everytime I pass the pantry. But try it! It really is good!


Can I add flaxseed to this recipe? If so, how much should I use? Thanks so much!


Courtney, when I add flax seed to baked goods, I don’t know if this is correct, but I replace 1 to 1 with the flour. So, I’ll add 1/4 cup flax meal, and delete 1/4 cup flour. Like I said I don’t know if this is right, but I haven’t had a problem doing it!


Woah! 4 loaves?
Can I divide the recipe by two? and what T. stands for teaspoon or tablespoon? and last question (I promise 😛 ) I have an 11.5×3.33 inch pan, I did some reading and it’s exactly the same volume as 8×4 pan (4 cups of volume). will my pan work for this bread? Thanks, I love your blog! 😀


Max- Sorry for the delay-
YES!! definitely cut this recipe in half, and your pan sounds like it would work perfectly. I actually have several pans of different sizes, and the bread works every time, no matter which one I use. And I do use T for tablespoon, although I need to get out of that habit. thanks for stopping by!

Lydia Coathup

All the bread recipes sound to die for…yummy..I cannot wait try and bake some of them..
I have a wonderful bread machine that has a dough button as well as a gluten free button so I can start making delicious gluten free goodies too..
My question is with the bread recipes, can any of them be made in the bread machine?


Hi Lydia- I would think most bread recipes here would be too much dough for a bread machine! I would stick with the oven, or recipes designed for a bread machine.


How long will the bread keep? If it’s too much, will it freeze well? Any particular type of bread bag you use? This recipe looks wonderful!


Anne- I actually don’t freeze a lot of bread, but others I know say it freezes great. Just make sure it’s in a freezer safe, air tight bag so it doesn’t get freezer burn!


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