We have been grinding wheat and baking for many years now, although of late have been more faithful with muffin making than bread baking. :-)
The recipe we have used and tweaked is from BreadBeckers red cookbook, whom we purchase our wheat and other co-op items from. The Slightly Sweet But Very Simple Whole Wheat Bread recipe is what our family prefers with variations of seasonings added to suite our taste at the moment (sometimes adding dill weed or whole millet or dried onion or different crust toppings like oatmeal).
I do not run short on kitchen helpers and today Alyssa desired to assist (looking forward to the day she does it all on her own).
The recipe (taken from the BreadBeckers red cookbook 2005) and tweaked:
2 1/2 cups hot water
1/2 cup olive oil (mild)
1/2 cup honey
4 tsp. instant yeast
1 egg (optional)...today we did
7 cups freshly milled (hard white wheat) flour
2 tsp. sea salt
1/2 tsp. rice bran extract
Combine water, honey and oil...blend. The next we do in stages: add 3 cups of flour, mix/knead; add 4 tsp. yeast, mix/knead; add 2 cups of flour, mix/knead; add egg, mix/knead; add 2 tsp. salt, mix/knead; add 2 cups of flour, mix/knead; finally add rice bran extract, mix/knead until smooth and elastic (about 10 minutes). Cover and place in a warm area to allow to rise until double (about 45 minutes). Shape into loaves and/or rolls. Place into lightly sprayed stoneware (my preference) pans, cover and allow to rise again until double (about 30 minutes). Bake at 350 degrees for about 30 minutes for loaves, slightly less for rolls or mini loaves. Makes two 1 1/2 pound loaves.
There is nothing like having our home filled with the aroma of fresh baked bread! May you find time and pleasure in your bread making endeavours, as well as the joy of training your children in the kitchen.
Blessings in Him (the Bread of Life) ~
I have linked up with 4 Moms Bread Making Link Up this week...check out what other women consider their favorite bread recipe.