After writing several articles on this web site about food storage and long term food storage planning, I thought it would be a good idea to give you an easy and delicious whole wheat bread recipe.
Bottled lemon juice in this recipe acts as a dough enhancer, giving bread a fine, light texture. A high-quality brand stores well beyond its shelf-life, if stored in a cool, dark place, or the refrigerator (after opening).
Gluten, a natural protein derived from wheat, provides elasticity, helps retain moisture, prevents crumbling and extends the shelf life of bread. If desired, whole-wheat flour may be substituted in its place.
Makes two 8×4-inch loaves (double amounts for 4 loaves).
- 3-1/2 c. whole wheat flour
- 1/3 c. gluten flour, sifted
- 1-1/4 T. instant yeast
- 2-1/2 c. steaming hot tap water (120-130° F)
- 1 T. salt
- 1/3 c. oil
- 1/3 c. honey or 1/2 c. sugar
- 1-1/4 T. bottled lemon juice
- 2-1/2 c. whole wheat flour
Mix together first three ingredients in mixer with a dough hook. Add water all at once and mix for 1 minute; cover and let rest for 10 minutes. Add salt, oil, honey or sugar and lemon juice and beat for 1 minute. Add last flour, 1 cup at a time, beating between each cup. Beat for about 6-10 minutes until dough pulls away from sides of the bowl. This makes a very soft dough.
Pre-heat oven for 1 minute to lukewarm and turn off. Turn dough onto oiled counter top; divide, shape into loaves. Place in oiled bread pans. Let rise in warm oven for 10-15 minutes until dough reaches top of pan. Do not remove bread from oven; turn oven to 350° F and bake for 30 minutes. Remove from pans and cool on racks.
If you do not have a mixer with a dough hook and are kneading this by hand, gradually add the last cup of flour to keep dough from sticking to the counter. You will add more flour when kneading by hand than when using a mixer simply to be able to handle this moist dough. With wheat bread, always add the least amount of flour possible to keep bread moist. Knead 10 minutes; shape into loaves.
Recipe compliments of Leslie Probert, co-author of “Emergency food in a Nutshell.”
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Joan has created the web site, Family Survival Planning, to help families prepare for the inevitable crises that sprinkle themselves throughout our lives. She believes in planning ahead – yet keeping things simple. Planning ensures results and less work . . . which leaves more time to bake goodies.
