Emergency Preparedness – Whole Wheat Bread Recipe. (Great bread at 15-cents a loaf.)
Ten years before Great Harvest, we raised our kids on this bread recipe. Couldn’t have made it without it.
In mixing bowl blend 5 ½ cups warm water, ½ cup sweetener (honey, molasses, or sugar), ½ cup oil,
3 T. liquid lecithin, 2 T. salt, 6 cups fresh ground whole wheat flour, and ½ cup gluten flour.
On high speed mix for 5 minutes. Add 1 T. freeze-dried yeast (Fermapan or SAF yeast), and an additional 5-6 cups wheat flour so that the dough pulls away from the sides of the mixing bowl, is thoroughly mixed, and is soft but not sticky. Stop mixer, cover bowl with damp towel and let rest at room temperature for 90 minutes. Empty bowl on lightly oiled counter and roll raised dough out like pie dough into 2 x 3 foot slab, ½ inch thick. NEVER PUNCH DOUGH DOWN, or it will tighten up like a steel spring and not relax again. Roll slab into 3 foot long log and cut into medium (or even small) length loaves. Put in greased bread pans, and place in room temperature oven until dough raises 2-3 times its size. Without removing, turn on oven and bake at 350 degrees for 35-40 minutes, until bread can easily be removed hot from pan and SMELLS done, not doughy. Place loaves on rack, cover, and let cool.
Any question about ingredients, contact (your emergency preparedness specialist). Happy, healthy eating.
SEE THE NEED AND THEN PROCEED, TO BE PREPARED.