Ingredients
Units
Scale
- 8–9 c. whole wheat flour
- 1/2 c. sugar
- 2 T. salt
- 3 pkg. dry yeast
- 2 c. water
- 2 c. milk
- 1/2 c. oil (I use extra virgin olive oil)
- 2 eggs
Instructions
- In a large bowl, combine 3 cups of flour, sugar, salt, and yeast.
- Heat water, milk, and oil in a saucepan until very warm (120-130 degrees).
- Add warmed liquids and eggs to dry ingredients. Blend at low speed (or by hand) until moistened.
- Beat 3 minutes at medium speed (or again, by hand – I never use my mixer for this recipe and the bread turns out splendidly).
- By hand, stir in 5-6 cups of flour. Use enough flour to form a stiff batter (it will be rather sticky).
- Cover and let rise until double.
- Stir down and spoon into 2 greased bread pans. (NOTE: I use 3 pans – unless you have enormous bread pans, they will run over when they bake! Learned from experience.)
- Let rise another 20-30 minutes.
- Bake at 375 for 35-40 minutes.
Notes
From the More With Less Cookbook by Doris Janzen Longacre. Copyright ©1976, 2000 by Herald Press, Scottdale PA 15683. Used by permission.
- Prep Time: 90 min
- Cook Time: 40 min
Keywords: no-knead wheat bread, wheat bread, no-knead bread, bread, homemade bread, diy bread