Monday's Dad's Heavenly Light Wholewheat Bread loaf of bread

My Dad is not only a talented carpenter, he bakes really good bread.

Here's one of our favorite recipes.

Whole grain breads are good for us, but they don't always have the necessary taste appeal. Here's a whole wheat bread you can enjoy without feeling guilty. The secrets to success are found in both materials and methods. You'll need a super large mixing bowl for this recipe designed for a batch of ten (10) average sized loaves. Yes, I did say ten. If you're going to spend the better part of a day baking bread, you might as well bake a LOT of bread :-)


  • 1 oz yeast
  • 5 cups whole wheat flour
  • 15 cups white flour
  • 1 1/2 cup robust unsulfered molasses
  • 1 cup apple cider or prune juice
  • 1 cup corn oil
  • 6 eggs
  • 1/4 lb butter
  • 1 cup oatmeal (optional)
  • 2 tbsp salt
    bread pans, mixing bowls, an oven and some water.


    1. Empty 1 oz (three 1/4 oz. packs are fine) of active yeast into the superlarge bowl. Add four cups of distilled water. Stir to dissolve yeast. Add five cups of whole wheat flour and mix well. Cover the bowl with a towel, and let the yeast do it's job for approximately two hours. The mixture should puff up to twice its original size.

    2. In a separate small bowl dump 6 eggs, 1 1/2 cups robust molasses, 1 cup corn oil, and 1 cup of apple juice or prune juice. Mix thoroughly. To the large bowl stir in 15 cups of white flour, and then add the small bowl homogenization and mix again. If you do it in this order the shock to the yeast cells will be lessened and you'll get a lighter bread. Cover with a towel again to keep the mix warm. Give the yeast cells two hours to work their magic.

    3. Get out the bread pans and grease 'em up. I like to pour a few tbs. corn oil in each pan, and spread it with my fingers. Cut off chunks of well-kneaded dough and press them into the pans. The dough should occupy about 1/3 of the pan.

    4. OPTIONAL SHAKER MIX: Place 1 cup of oatmeal and 2 level tbsp. salt in a shaker. I like to use an oatmeal canister. A jar with lid will do fine. Shake it like hell and sprinkle a little on top of each loaf and knead the mix into the fresh dough in each pan. If you don't care for the oatmeal topping don't forget to add the salt at this time. Salt slows down the yeast, that's why I like to add it last.

    CONGRATULATIONS! You're almost done. Now all you have to do is cover the dough with a towel. Let it rise for a few hours. Pop it in a 350 degree oven for 35 minutes. Spread on some melted butter. Return to the over for five more minutes and you're done. All you have to do now is......

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    Kira's Sweet Treats
    Ask the Bread Lady
    KitchenAid Kitchen Talk: Breads
    The Kitchen Link: Bread Recipes
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    Internet Chef: Bread Recipes
    Southern Cuisine's Recipe Index: Breads
    Foghorn Online Magazine: Breads
    Unofficial Global Internet Bread Recipe Archive
    Treasured Recipes of West Virginia: Breads
    Country Life Online's Village Bakery
    Mimi's Cyber Kitchen
    Nerd World: Bread
    Chef Older's World of Food and More
    101 Recipe Links
    Grandma's Favorites
    Sue's Mealtime Magic

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