Sunday, February 24th, 2013...12:44 am

Best Whole Wheat Sandwich Bread

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For years my mom has made her own bread. She has made it to take to friends when they have been sick, or when someone new moved into the neighborhood, or for a gift for Christmas. It is so delicious that I started to make it for a treat and when I had time, I made enough to use for lunches. It has become a standard at our house now. When we are out, it is a near tragedy until I get the time to make a new batch. Beware, this baking bread will fill your house with the best smell ever!

My Mom’s Whole Wheat Bread

3 Tbsp. yeast

7 1/2 c. warm water

1 c. honey

1 c. vegetable oil

1/4 c. liquid lecithin

1 Tbsp. salt

1 1/4 c. high gluten flour

15 c. whole wheat flour

Use a large mixer and add the warm water and yeast to start. Let it bubble and foam and then add the honey, oil, lecithin, salt, gluten flour and 10 c. of the whole wheat flour. I mix it for 1-2 minutes before adding the rest of the whole wheat flour. Then turn on your timer for 8-10 minutes. Put the dough into a really large bowl and cover with a cloth to let it rise for 30 minutes. Punch down the dough and let it rise again for 30 minutes. During this time, prepare 8 bread loaf pans with a pan spray. Punch dough down again and then divide it into eight sections and put it into the pans. Let it rise again for about 30 minutes. Have the oven ready at 350 degrees when this time is up to put the loaves into the oven and bake for 30-40 minutes. The bread should be browned on the top and bottom. I take out a loaf after about 30 minutes and dump one out to check the color on the bottom. Put it back in the oven if it isn’t at least light brown. Cool in the pans for 10 minutes before taking out and devouring!

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