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One of the favorite memories of my grandmother (who we called Mema) was the homemade whole wheat bread she would make at least once a week for as long as I can remember. Sometimes we’d help her, sometimes we’d just watch her quick hands work, but it was always a highlight of our visits.
She used the same recipe for decades. It was handed down from her mother and her mother’s mother, and it’s the same recipe that all of her children and grandchildren still use today. I inherited her well-used bread pans, and it’s one of my favorite things to do on a rainy day or when I’m missing her. What is it about working with your hands that’s so gratifying?
I’ve never found a whole wheat bread recipe that tastes even close in comparison to this recipe…
Mema’s Whole Wheat Bread
2 ½ c. hot water
4 c. whole wheat flour
1/3 c. oil
1/4 c. honey
2 T of molasses
1 envelope yeast
1 T. salt
1 c. white flour
Directions: Turn the oven to warm. Mix the whole wheat flour, salt and yeast into a large bowl. Mix hot water with the oil, honey, and molasses into a kitchenaid mixer. Mix the flour mixture in little by little. Add white flour until the dough pulls away from the bowl and let knead for 5 minutes in the kitchenaid. Shape into 2 loaves (or 1 large and 2 small in my case). Oil and flour the bread pans, and place the loaves inside. Turn off the oven, place the pans in covered with cloths and let rise 1-2 hours with the oven slightly open. Cook for 35-40 minutes at 350 degrees.
1. Turn the oven to warm. Mix the whole wheat flour, salt and yeast into a large bowl.
2. Mix hot water with the oil, honey, and molasses into a kitchenaid mixer. Mix the flour mixture in little by little.
3. Add white flour until the dough pulls away from the bowl. Oil and flour pans.
4. Shape into 2 loaves (or 1 large and 2 small in my case) and place in pans.
5. Turn off the oven, place the pans in covered with cloths and let rise 1-2 hours with the oven slightly open. Cook for 35-40 minutes at 350 degrees.
