Do use dough enhancer for lighter, fresher whole grain loaves that rise higher.
Don’t just settle for whole wheat–use a mix of grains! One of my favorite methods is to use all whole wheat except for 1/2 cup (per loaf in the recipe) of a 10-grain mix, which is a great way to pack your breads with nutrition. You can buy prepackaged 10-grain mixes, or mix your own by buying each grain separately. I use a mix of wheat, rye, triticale, oats, corn, barley, soy, brown rice, millet, and flaxseed. (You can find these specialty flours and grains at whole foods stores. Mix in equal parts and divide into sealed gallon baggies. Keep one bag of mix in your pantry and the extras stored in the freezer till needed.)
Do add some white flour if you want to! Sometimes I add no white flour, or just a little white flour in the kneading stage. Other times, I use as much as half white flour in the recipe. It all depends on my mood and what’s in my pantry.
Don’t forget that you can make everything from sandwich bread to dinner rolls, hamburger and hot dog buns, cinnamon-swirl loaves, sweet crispies, pizza, apple-streudel ladder loaf and more (even bagels–see recipe below!) with whole grain dough just the same as with white. Many recipe variations for Grandmother Bread are included on the Grandmother Bread page.
And one last do–take the honey measurement as a starting point. Personally, I love honey, and when I use it in place of sugar in bread (which you can do even if you’re using straight all-purpose flour!), I often add more than the amount specified here. Sometimes I don’t even measure, I just add big dollops. Don’t go overboard, but don’t feel confined by the listed measurement. Experiment, and make your bread as honey-sweet as you want!
3 cups warm water
1 tablespoon yeast (1 packet)
1 teaspoon salt
1/4 cup honey
6 tablespoons homemade dough enhancer
7 cups whole grain flour
In a large bowl, combine water, yeast, honey, and salt. Let sit five minutes. Stir in dough enhancer and begin adding flour a cup at a time, stirring until dough becomes too stiff to continue stirring easily. Add a little more flour and begin kneading. The amount of flour is approximate–your mileage may vary! Continue adding flour and kneading until the dough is smooth and elastic. Let dough rise in a greased, covered bowl until doubled. (Usually, about an hour.) Uncover bowl; sprinkle in a little more flour and knead again before dividing in half (if making the two-loaf recipe). With floured hands, shape dough into loaves and place in greased loaf pans. Cover with plastic wrap or wax paper sprayed with oil (to prevent it from sticking to the loaves as they rise). Let rise till loaves are tall and beautiful! (About an hour, depending on the temperature in your kitchen.)
Bake for 25 minutes in a preheated 350-degree oven.
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I baked this today and it was outstanding. I used a combo of 5 different flours plus a 12 grain cereal mix.
Chewy, nutty, yet still light enough for a sandwich!
On April 10, 2011 at 3:18 pm
I made this yesterday. Mostly whole wheat with 1/2 cup oats and a bit of white flour during kneading… very good… My bread never rises as nice as yours, but it was not heavy and baked moist and delicious!
On January 31, 2013 at 9:19 am