Lehi Roller Mills Honey Wheat Bread

INGREDIENTS:
1 LOAF
Warm water: 1 2/3 c.
Honey: 1/3 c.
Yeast: 2 ½ teaspoons
Whole wheat flour (you can grind it ahead of time but you must keep it in the freezer if you do this to maintain the nutrients.): 1 ¼ c.
Germade (cream of wheat): ¼ c.
Cracked wheat: ¼ c.
Salt: 2 teaspoons
Oatmeal (optional, we added this as a variation to the recipe): 1/3 c.
White flour: Approx. 2 1/3 c. (less if you add the oatmeal)

3 LOAVES
Warm water: 5 c.
Honey: 1 c.
Yeast: 2 ½ Tablespoons
Whole wheat flour (you can grind it ahead of time but you must keep it in the freezer if you do this to maintain the nutrients.): 3 ¾ c.
Germade (cream of wheat): ¾ c.
Cracked wheat: ¾ c.
Salt: 2 Tablespoons
Oatmeal (optional, we added this as a variation to the recipe): 1 cup
White flour: Approx. 7 c. (less if you add the oatmeal)

6 LOAVES
Warm water: 8 1/3 c.
Honey: 1 2/3 c.
Yeast: 4 Tablespoons
Whole wheat flour (you can grind it ahead of time but you must keep it in the freezer if you do this to maintain the nutrients.): 6 ¼ c. (grind 4 c.)
Germade (cream of wheat): 1 ¼ c.
Cracked wheat: 1 ¼ c.
Salt: 3 1/3 Tablespoons
Oatmeal (optional, we added this as a variation to the recipe): 2 cups
White flour: Approx. 10 c. (less if you add the oatmeal)

Mix warm water and honey completely and then add the yeast. Set aside until yeast bubbles and rises. In a separate bowl mix wheat flour, germade, cracked wheat, oatmeal (optional), and salt. After yeast bubbles and rises stir and then add the wheat flour mixture. Stir vigorously. Add white flour gradually while stirring until dough reaches elastic consistency that you can knead. (The recipe says to knead for 8 min. but I only need it for 2-3.) Cover and set aside to raise for about 45 min to an hour (or until it doubles in size). Spray pans with cooking spray, bottom and sides. Divide into loaves and knead each individual loaf until all the air bubble are gone and the loaf holds shape (I only need it about 2-3 min.) If you are doing 6 loaves you will have to divide the dough in half and set aside one half. Knead 3 of the loaves and allow to raise. When you turn on the oven to heat up to cook the first three loaves, then divide and knead the other three loaves and allow to raise while the first 3 cook. Cook at 360 degrees for 35 min. Remove from pans immediately after taking out of oven and place on a rack to cool.

Notes:

-I’ve only made 3 loaves at a time. When I do 3 loaves, I increase the wheat flour to 5 ¾ c. and decrease the white flour to approx. 5 cups (maybe even less with the oatmeal). You can play around to see if you prefer more whole wheat or white flour.
-You can use your kitchen-aid mixer (if it’s big enough) to do the kneading. Use the dough hook. It saves a lot of time and clean-up.
-Cracked wheat is simply regular wheat that’s not ground as much. You don’t need to use it if you don’t have a wheat grinder—just depends on your preference for a more crunchy or soft texture.
-The texture of this bread is yummy and it makes large loaves, the size of store bought kind, which is great for sandwiches and French toast.