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Created	2006-10-03	Views	82294
Modified		Id
Author	Duane &

Main > Bread Baking - Recipes and Information

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This recipe has been our family's daily bread for over 15 years and won many blue ribbons at state fairs and earned lots of money when sold at Farmer's Markets in the summer time. Give it a try!

Testimonial:

"I have been making bread for years. Yesterday I wanted to find a recipe to use with my Montana White Wheat, and I found your website. My husband and five children could not believe how excellent your recipe turned out! It is the whole wheat miracle I have always searched for. Thank you so very much for sharing." Sincerely, Kirsten Farmer

Hand Method: (yields 2 loaves)

1/3 C honey
1/3 C oil
2 1/2 C Warm Water
1 1/2 TB Saf Instant Yeast
2 1/2 tsp Real Salt
6-7 C Fresh whole wheat flour
1 1/2 TB Dough Enhancer

Large Mixer Method: (yields 5-6 loaves)

2/3 C honey
2/3 C oil
6 C warm water
3 TB Saf Instant Yeast
1 1/2 - 2 TB Real Salt
16-20 C fresh whole wheat flour
3 TB Dough Enhancer

1/3-1/2 Cup Vital Gluten

Zojirushi Bakery Supreme (Auto Baker Method)

2 TB honey
2 TB oil
1 1/2 C water (90 - 100F)
1 1/2 tsp Real Salt
3 1/2 C fresh whole wheat flour
2 tsp Dough Enhancer
3 TB Vital Gluten
1 1/2 tsp Saf Instant Yeast

Combine the warm water, yeast, and 2 Cups of fresh whole wheat flour in a large mixing bowl. Allow to sponge for 15 minutes. Add the honey, oil, dough enhancer, salt and 4-5 C (12-16 C if using the Mix N Blend or (Bosch) additional flour until the dough begins to clean the sides of the mixing bowl. Do not allow the dough to get too stiff (too dry). Dough should be smooth and elastic. It is a common mistake for the beginning bakers to add too much flour.

Knead the bread by hand 7-10 minutes or until it is very smooth, elastic, and small bubbles or blisters appear beneath the surface of the dough. Six to ten minutes of kneading by electric mixer (Use speed 1 on the Bosch Universal, and use speed 4 on the Mix n Blend - or use the Auto-Knead function) should be sufficient to develop the gluten if you are using fresh flour. If you are kneading by hand, be sure to add the minimum amount of flour to keep the dough soft and pliable by using a tsp of oil on your hands and kneading surface.

Form the dough into 2 loaves if using the hand method or 5-6 loaves if using the Mix N Blend or Bosch Universal, method. Place the dough into greased loaf pans. Allow to rise in a slightly warmed oven or other warm place until doubled in size (about 30-60 minutes).

Bake loaves for 25-30 minutes in a 350 degree oven. Bread is cooked through when it sounds hollow when tapped on the bottom, and when the top and sides are a golden brown color.

Marilyn's Famous Bread Recipe is VERSATILE! Use it to make cinnamon rolls, pizza, bread sticks, and more. Click this link for Whole Wheat Bread Dough Variations.

Learn how to obtain my cookbook, Fast and Healthy Menus for Busy Moms, with a Bonus Baking section here.

Comments (View All Comments / Add Comment)

WOW!

My family has been looking for a way to eat healthier but still have bread. This is awesome we give it an A++++++ and 10 thumbs up. The dough enhancer really helps to keep it moist. Love it!
Iris [2007-04-05]

excellent...really!

I have been reading the rave reviews of this bread for years. Normally my family does not enjoy w.w. bread, but this recipe is the exception! THANKS!!!
Joy [2007-02-28]

Marilyn\'s Bread Recipe is Great

Thank you so much for your outstanding whole wheat bread recipe. It has been consistently marvelous. (I haven�t baked much bread over the summer, and felt in the mood to try your recipe for tonight. It�s in the oven now after having risen perfectly.) Also, I�ve ordered from you before and been happy with your products and service.
Dorothy [2006-09-06]

I'm impressed

Wow Marilyn, I'm impressed. It's so good that now this is the only bread I WANT to eat. My kids like it too. I was hoping it would pass for their daily PBJ sandwich bread and it did!
Pam Groom [2006-07-27]

Bread Recipe

I would appreciate any help you might give. I also want to thank you for your excellent bread recipes. I use your recipe in the breadmaker and add also 1 TB of dry milk to the water. The bread comes out a bit more richer.
John Terrill [2006-06-29]

Wonderful!

Dear Marilyn, This was my first time making bread and using my Nutrimill. I was very nervous about it but I used your recipe and, voila! Perfect bread on my first try! Thank you -- it is a blessing knowing I am feeding my family in the best way I know how.
Megan Penner [2006-06-22]

goat milk

I\'ve been making bread for years but just came across your recipe. I have to say that it is just wonderful! My entire family of 9 was very excited to eat such a soft bread. Last night when I went to put away the cooled bread there was only 3 loaves out of the 6 left to freeze. I also thought I\'d tell you that I have been using raw goat milk in place of the water (plenty of goat milk in the frig right now) and it is turning out great! Thanks for such a wonderful recipe! p.s. I recently (finally) bought a Bosch and am making 6 loaves at a time in that.
Morning [2006-05-03]

THANK YOU SO MUCH!!!

Marilyn, I have been grinding grain in my Vitamix, and using my old Kitchen Aid Mixer to make fresh WW bread for my family for awhile now. I thought I had it down pretty well, but I had heard so many good things about your recipe...curiosity got the best of me and I tried it. WOW!!! What a difference! My loaves were double the size they normally were...and so soft and light. My family and friends love it. Thanks Again for sharing this great recipe with us.
Barbara [2006-04-27]

Wheat bread rave

I have made a lot of different wheat breads but your recipe is THE BEST! It is so good and I also have made it in my Zo -but our favorite is by hand. I have to tell you that the Cinnamon rolls are so yummy too. My teenage daughter had a retreat and I sent along a pan of fresh baked Cinnamon rolls with them and they ate them all on the way and raved about them. Thanks so much for your wonderful recipes. -Jeanette Fields
Jeanette fields [2006-04-27]

I finally got it!

Hi Marilyn, I\'m so excited to tell you that I GOT IT! I think my main problem was not developing the gluten long enough. I was mixing the dough for 7-8 minutes, thinking the gluten was fully developed. I increased the mixing time to 10-11 minutes, continued to use the vital gluten, and omitted the glass pans. With these changes, the results were gorgeous and delicious bread.
Becky [2006-03-07]

Sticky Dough

Julie, If the dough is a bit sticky to work with, lightly oil your hands and kneading surface with 1-2 tsp oil. If the dough is still too sticky, I would add more flour. Whole grain flour absorbs moisture more slowly, so usually I add a little extra flour so that during the kneading process the dough doesn\'t become overly sticky.
Marilyn Moll [2006-03-07]

Marilyn\'s Famous WW Bread

Thank you, Marilyn, for your reply so long ago. (I\'m bad at returning emails!) My family loves your bread. Can I ask you one more thing? I mix the dough by hand and then when it comes away from the side of the bowl I turn it out onto my floured countertop to knead. It always seems pretty sticky (sticky enough that it gets stuck all over my fingers) I know there was a warning that novices tend to add too much flour, so I\'m scared to overdo it when adding flour while kneading.....is it supposed to be sticky at first and then get less so or do I need to be adding more flour in the bowl? Thanks so much for all your help
Julie Riojas [2006-03-07]

I liked this bread

Marilyn, I meant to tell you in my email yesterday, but since I made your bread recipe 2 weeks ago I have not even thought about looking for another bread recipe. I had been trying a lot of different ones, but yours is the absolute best. I cannot imagine bread being able to taste any better.
Sandra [2006-03-02]

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