I know I have said it before but Mrs. Stoney loves to bake! Of course I love that she loves to bake. We have some kind of homemade bread with our dinners nearly every night. Some times it is as simple as a quick loaf in the bread maker but most times it is something much fancier!
In addition to bread for dinner she also tries to be sure the kids get some homemade bread in their lunches. When ever we can we try to feed the kids whole wheat bread, but they don’t like store bought bread at all. So Mrs. Stoney does a big baking day once a month and makes a bunch of loaves of whole wheat sandwich bread for the kids PB&J’s.
This recipe originally came from an old Betty Crocker book that I think we got for our wedding. It’s pretty simple to make and tastes super good. It is not 100% whole wheat more like 50%. That allows the bread to rise well with out adding any gluten. It makes 4-5 loaves. If that is too many for you, simply half the recipe.
Honey-Whole Wheat Bread
6 cups of whole wheat flour
2/3 cup honey
½ cup shortening
2 Tablespoons of Salt
3 Tablespoons of active dry yeast
4 ½ cups of very warm water (125 degrees)
6 cups of unbleached flour
Mix the whole wheat flour, honey, shortening, salt and yeast in a large bowl; add warm water. Beat one minute on low speed and 1 minute on medium speed scraping bowl frequently. Then stir in enough all-purpose flour, 1 cup at a time to make the dough easy to handle.
Turn the dough onto a lightly floured surface: knead until smooth and elastic, around 10 minutes.
Place in a greased bowl; turn greased side up. Cover and let rise somewhere warm until double, about an hour. (The dough is ready if when you touch it the indentation remains)
Punch down and divide into 4 or 5 loaves. Let it rest for about 5 minutes. Flatten each piece with a rolling pin into a rectangle about 18”x 9”.
Fold the 9 inch sides into thirds, overlapping sides.
Roll up tightly toward you, beginning at open end. Pinch edge of dough into roll to seal well. Press each end with side of hand to seal; fold ends under loaf.
Place each loaf seam side down into 9x5x3 greased loaf pans. Our favorite loaf pans are made of cast iron, but any will work. Brush loaves with butter or margarine. Let rise until double 35 to 50 minutes.
Bake in oven at 375. Place loves on low rack so that the pans are at the center of the oven. Back until the loaves are a deep golden brown and sound hollow when tapped. About 40 to 45 minutes. Remove from pans and cool on wire rack.
This is great sandwich bread and also makes great toast. (Mrs. Stoney won’t let us eat it as toast, “my bread is too good to waste on toast” she says). We slice up the loaves with a sharp bread knife after they are very cool. It freezes really well, just be sure to slice it before you freeze it. It will stay good for a couple of months in the freezer (although it never last that long around here!)