My grandma decided to gift me her wheat grinder and a whole heck of a lot of wheat. So it is safe to say that I have grinding wheat my own wheat, and there is nothing better.
Remember when I decided to make homemade cream of wheat?
Yeah, that didn’t fly in my house, my children will only eat the store-bought stuff.
But they sure did love this bread.
I did too. Perfect with a slather of butter and pomegranate jelly.
- 3 cups whole wheat flour
- ⅓ cup honey
- ¼ cup shortening
- 1 tablespoon salt
- 2 packages yeast (4½ teaspoons)
- 2¼ cups warm water
- 3-4 cups all purpose flour
- Mix whole wheat flour, honey, shortening, salt, and yeast in a large bowl. Add warm water and beat with an electric mixer on low speed for one minute. Then beat on medium speed for 1 minute.
- Add all purpose flour, 1 cup at a time, until the dough is easy to handle.
- Place dough on a floured surface (or use a dough hook on an electric mixer) and knead for 10 minutes or until dough is smooth and springy. Place in a large greased bowl and let rise until doubled in size.
- Grease 2 9x5x3 loaf pans.
- Punch dough down and divide in half. Roll out each half of the dough to 18x9. Roll the dough up tightly starting with the 9 inch side. Place in prepared loaf pan, seem side down. Cover, and let rise until doubled in size.
- Preheat oven to 375 degrees. Bake loaves for 40-45 minutes until deep golden brown and sound hollow when tapped. Cool.
Recipe adapted from Betty Crocker’s Big Red Cookbook.