My Foray Into Food Storage

A regular gal learning about Food Storage, Home Cooking, Canning, Gardening, and more!

What the Heck Am I Going to Do With All This Wheat? Make Bread, Of Course!!

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It has been a goal of mine to learn to make bread. It took me a while, but I have created a yummy white sandwich bread recipe (found here) that I love! Finding a wheat bread recipe wasn’t so easy.

Why? Because my children turn up their noses at wheat bread. I’ve spoiled them with fiber-less bread, and they are super picky about the whole grain breads they will eat in abundance. So, unless I wanted to eat loaves and loaves of less than perfect bread, I wasn’t too keen on trying different wheat bread recipes.

A couple of months ago, I decided to bite the bullet and try a recipe I found on one of my favorite food storage websites, Food Storage Made Easy. (Click here for a link to their recipe.) It was so easy. moist, and yummy that I haven’t tried any other recipes. And, unlike so many other things I make, I have not made any modifications to the recipe either (other than halving it).
Watch me make bread!
 

To begin, I added most of the wheat flour, the yeast, and vital wheat gluten to my mixing bowl. 

 I stirred them together and added the hot water and let it sit for about 15 minutes. That’s a tad bit longer than the recipe says, but I got distracted, and no harm was done. 

   

Next, I added the remaining ingredients (honest, salt, oil, lemon juice, and the rest of the whole wheat flour) and let my kitchenaid mix it for about 6 minutes, until the dough pulled away from the sides of the bowl. See?


I transferred it to my counter (which was sprayed with Pam). 

 

I divided the dough into the appropriate sixes needed for the loaves I was baking. I was using a 9×5 pan and a 10×5 pan. This recipe can also do three smaller loaves (8.5×4 or 9×5 pans).   
 
Next, I kneaded the individual loaves a few times, like maybe 7-10 times, not much. Then I rolled it up the react of the way and pinched the bottom shut. 
 
I turned it over and rolled it a tad bit on the counter to press the raised, pinched part of the dough into the loaf. This is the view from the top.   
 

I repeated that step with the other loaf and out both in pans sprayed with a non-stick cooking spray. 
 

I let them rise for about 40-50 minutes until they were a little more than double their original size. You can speed this up a bit if you use a proofing box or put it in your oven (turned off) with the light on. The original recipe from Deals to Meals has a quick rise method which I haven’t tried. If you are interested, I strongly recommend visiting Food Storage Made Easy’s website and following the link to Deals to Meals’ website. 
 
Finally, I baked the bread in a 350 degree oven for about 22 minutes. The recipe gives a bake time of 22-30 minutes, and your time may vary from mine depending on the temperature of your oven and the pans you use. 
Take a look at this gorgeous bread!  
   

Not only did it smell delicious, it tasted delicious, too.

 
Here are the measurements I used to make this bread. I have a smaller mixer than they do on the Food Storage Made Easy website, so I halved it. 

Emilie’s Whole Wheat Bread – Half Recipe

Makes 3 small loaves (8.5×4 or 9×5) or 2 large loaves (10×5)

From Deals to Meals blog, directions modified for Julie’s methods (Julie from Food Storage Made Easy)

3 1/2 cups whole wheat flour

1/3 cup vital wheat gluten (sometimes called gluten flour)

4 teaspoons instant yeast (I’ve used active dry and instant yeast. Both work fine.)

2 1/2 cups hot water (120-130 degrees F)

1 tablespoon salt

1/3 cup oil

1/3 cup honey or 1/2 cup sugar (I use raw honey, and it is delicious!)

4 teaspoons bottled lemon juice

2 1/2 cups whole wheat flour 

Mix first three ingredients together in your mixer, then add water, stirring for about a minute. Cover and let rest for 10 minutes. Add oil, honey (or sugar), salt, and lemon juice, and mix until incorporated (about 1 minute). Add remaining flour one cup at a time mixing between each cup. Mix for 6-10 minutes until the dough pulls away from the sides of the mixer. 

Spay your countertop with nonstick cooking spray. Transfer dough to counter and divide into desired number of loaves. Knead a few times (usually less than 10 times), form into loaves and transfer to loaf pans which have been sprayed with Pam (nonstick cooking spray). Let rise until double. Bake in a 350 degree F oven for 22-30 minutes or until brown. Cover with foil if it is getting too brown. 

This cuts more easily if you let it cool completely, but it will smell so yummy, you may have a difficult time waiting. Sometimes, I’ll put a little dough in a mini loaf pan so I can eat some bread fresh out of the oven. 

And that’s it!  It’s a super simple recipe, and tastes oh so good!  Try it out and let me know what you think. 

Until next time…

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Author: Laurie Nguyen

I am a happily married, stay at home mom with four sons, ages 24, 22, 18, and 14. I'm not a professional blogger, and I'm certainly not a foodie or a chef. But I like food, so I think I'm qualified to write about my own life experience with food. Want to be a little more prepared for the unexpected? Check out my Food Storage Blog, http://forayintofoodstorage.com. Have a question about Food Storage? Email me: forayintofoodstorage@gmail.com.

6 thoughts on “What the Heck Am I Going to Do With All This Wheat? Make Bread, Of Course!!

  1. Just the recipe I’ve been looking for. In two more weeks, the farmers’ market will open up and I’ll buy some local honey. Then I’ll be ready to bake.

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  2. I have been using essentially the same recipe (minus the lemon juice – I’ll have yo try it). I use a Wonder Mill Jr to make my fresh whole wheat flour. This can be a way to get the kids involved. I get the fine flour you are use to getting from the store by using a fine sifter. It captures the course portion. I oil the pans and then sprinkle the course separation portion on the pans. It gives an interesting texture to the side and bottom edge.
    Also, try using a pizza stone and make dinner rolls. Bake at 400F to 410F for 10 to 15 min. You can use a cookie sheet but the bottoms cook faster and get darker quicker than the top. Excellent way to get the kids to eat whole wheat bread. Cut in half for toasting or sandwiches.

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  3. Wheat bread is so tricky. Thanks for the share.

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  4. LikeI saw else where, when I started I didn’t want a part time job rotating stock so I did want “get it and forget it for 30 years” stuff. The first was wheat. Properly stored it last for >30 years. Got some 5 gal plastic buckets from the Jewel bakery. The wheat was a bit more difficult until I found a friend with horses and asked if they knew of a feed store where I could by wheat. She told me that all horse feed was pelletized but if I could wait till fall they have 40 acres in wheat and they would give it to me at avoided cost. I get 5 gal buckets of fresh from the combine wheat for ~ $5.00. I share some of the bread with them and they love it. I ended up getting buckets or corn and soybeans. More to experiment with. Nothing worse that having buckets of goodies storied up and when you need they you don’t know how to use it. The 5 gal buckets should provide enough carbs, protein, greens through sprouts to keep us going till a LARGE garden is established. My reading indicates that the sealed 5 gal buckets are as good as mylar? Second to sealed steel cans with the advantage that you can reseal when you start on them.

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