100% Whole Wheat Bread

2 to 2½ cups warm water (use less when weather is
humid, more when weather is dry)
4½ tsp. (2 packets) active dry yeast
½ cup oil
½ cup molasses or honey
½ cup nonfat dry milk powder
2½ tsp. salt
7 cups whole wheat flour

Spill ¼ glass of the warm water into an expansive bowl and sprinkle the yeast on top. Permit to sit for around 10 minutes or until the mixture bubbles. Include the staying warm water, oil, molasses or nectar, milk powder, salt, and about a large portion of the flour.

With a substantial wooden spoon, blend the fixings together and after that beat for around 5 minutes, step by step including more flour until the mixture starts to force far from the vessel. (You can likewise utilize an electric blender for this part.)



Place the batter ball on a clean, floured work surface and massage for 8 to 10 minutes, including flour just as required. Try your hardest to use as meager flour as would be prudent the objective with entire wheat is to have a delicate batter that isn't excessively dry.

Place the batter ball in a huge, decently lubed dish. Roll the batter around the vessel until all surfaces have been lubed. Spread the dish with a clean towel and let climb until twofold, around 1½ to 2 hour.

Punch down the dough, knead again for a minute or two, and place it back in the greased bowl, making sure that all surfaces are once again greased. Cover with a towel and let rise again until nearly double, about 1 to 1½ hours.

Punch down dough and shape into 2 loaves. Place the loaves in greased loaf pans and cover again with the towel. Let rise until about 1 inch above the top of the pans.

Preheat oven to 350°. Bake 35 to 40 minutes. If the top crust looks like it’s getting too dark, cover it with an aluminum foil tent for the last 15 minutes. When baking is complete, turn out the loaves onto a cooling rack and allow to cool completely before slicing. For a softer crust, rub some butter over the top crust as soon as the loaves are out of the oven.

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Sunflower Flax Seed Bread

1 cup warm water
2¼ tsp. (1 package) active dry yeast
2 tsp. plus ⅓ cup sugar
⅓ cup vegetable oil
1 tsp. salt
3¼ cups all-purpose flour
½ cup unsalted sunflower seeds plus 1 T. for top
¼ cup flax seeds
1 beaten egg white

In a huge bowl or stand blender, consolidate the warm water, yeast, and 2 tsp. sugar. Put aside until bubbly, around 10 minutes. Include ⅓ container sugar, oil, salt, seeds, and give or take half the flour and blend until decently consolidated. Keep including flour a bit at once until the mixture pulls far from the side of the dish. Turn out batter onto a clean, floured surface and manipulate for around 8 to 10 minutes, including extra flour, if essential, to keep the batter from stayin

Place the dough in a large greased bowl and turn the dough so all sides are coated. Cover with a towel and let rise until double, about 2 hours. Punch down the dough and knead again for 1 minute. Loaf up and place the dough into a greased loaf pan.



Cover with a towel and let rise again until almost double, about 1 hour. Preheat oven to 375°. Brush top of bread with the beaten egg white and sprinkle 1 tablespoon sunflower seeds on top. Bake 35 to 40 minutes or until done. Immediately turn out the bread onto a rack to cool completely.

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Sour Cream Dill Bread

2¼ tsp. (1 package) active dry yeast
¼ cup warm water
½ tsp. salt
1 T. butter, melted
1 cup sour cream
1 small onion, minced
2 tsp. dill weed
2 T. sugar
½ tsp. baking soda
1 egg
3 cups all-purpose flour
1 T. melted butter
coarse salt (optional)

In a substantial vessel, disintegrate yeast in warm water. Put aside  for 5 minutes. Blend in salt, margarine, harsh cream, onion, dill weed, sugar, heating pop, and egg. Include a large portion of the flour furthermore beat well. Add enough remaining flour to make a firm mixture.

Turn out onto a floured surface and manipulate 5 to 10 minutes. Furnish a proportional payback to the vessel, cover, and let climb until twofold, around 1 hour.




Divide dough equally in half and shape into 2 loaves. Place in greased bread pans or on a greased baking sheet that has been dusted with cornmeal. Cover and let rise again 30 to 40 minutes. Bake at 350° for 40 minutes. Immediately upon removing from the oven, brush the tops of loaves with melted butter, and if desired sprinkle with coarse salt.

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Raisin Oatmeal Bread

2¼ tsp. (1 package) active dry yeast
2 cups warm water
1½ tsp. salt
3 T. sugar
2 T. shortening
1 cup rolled oats
2 cups all-purpose flour
2 cups whole wheat flour
½ cup seedless raisins

In an expansive vessel, break up the yeast in the warm water. Blend  in the salt, sugar, shortening, and moved oats, in addition to 2 glasses universally handy flour.


Beat mixture for 3 minutes and then stir in the whole wheat flour and the raisins, mixing until the batter is smooth and satiny. Cover with a towel and let rise in a warm place until double.

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Honey Oatmeal Bread

1 cup boiling water
1 cup rolled oats, uncooked
⅓ cup shortening, softened
⅓ cup honey
1 T. salt
4½ tsp. (2 packages) active dry yeast
1 cup warm water
1 egg
4 to 5 cups whole wheat flour
1 T. melted butter

Blend the bubbling water, oats, shortening, nectar, and salt  together in a substantial blending vessel. Cool to tepid.  Break down yeast into warm water.

Add dissolved yeast mixture, egg, and 2 cups flour to the first mixture. Beat 2 minutes at medium speed or by hand until batter is smooth. By hand, gradually stir in the remaining flour to make a stiff batter. Spread the batter evenly into 2 greased loaf pans.



Smooth tops of loaves by patting into shape. Cover and let rise in a warm place for about 1½ hours. Bake at 375° for 50 to 55 minutes. Remove bread from pans and brush tops with melted butter.

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German Dark Rye Bread

3 cups all-purpose flour
4½ tsp. (2 packages) active dry yeast
¼ cup cocoa powder
1 T. caraway seeds
2 cups water
⅓ cup molasses
2 T. butter
1 T. sugar
1 T. salt
3 to 3½ cups rye flour

In a huge blending dish, join broadly functional flour, yeast,  cocoa powder, and caraway seeds until decently mixed. In a pot, consolidate the water, molasses, margarine, sugar, also salt. Heat until simply warm, mixing at times to melt the margarine. Add to dry mixture. Beat at low speed for 30 seconds and after that at medium for 3 minutes more.


By hand, stir in enough rye flour to make a soft dough. Turn out onto a floured surface and knead until smooth, adding more rye flour as needed, about 8 minutes. Cover and let stand for 20 minutes.



Punch down and divide dough in half. Shape each half into a round loaf and place on greased baking sheets or 2 greased pie plates. Brush surface of loaves with a little vegetable oil. Slash tops of loaves with a sharp knife. Cover with a towel and let rise until double, about 1½ hours.

Bake at 400° for 25 to 30 minutes or until bread looks done. Remove from baking pans and cool on wire racks.

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