Do your kids like sandwiches for lunch?  Why not try some homemade bread.  Not only is homemade bread usually cheaper than store bought, it can be made fresh, and tastes, ohhh, so good.  If you have a bread machine, get it out and dust it off.  I think this bread is worth having the machine sit on your counter for a few days.

Years ago I savored my Grandmother’s 100% whole wheat bread.  We were visiting from out of town and she makes the best bread ever.  I convinced her to share her recipe.  The only problem was — it was written for a Bosch mixer to make 6 loaves.  I didn’t have that big of a beast for mixing.  So I played with the recipe and cut it down to size.  Then a few years later I got a bread machine and tweaked it a bit more.  In my tweaking I had to make an adjustment and it’s not 100% whole wheat anymore.  But it’s still yummy and pretty nutritious.

Lawanna’s Bread Machine Wheat Bread

1 cup hot water
1 Tablespoon canola oil
2 Tablespoons honey
1 teaspoon salt
1 cup white flour
2 cups wheat flour
1 teaspoon dough enhancer (optional)
3 teaspoons wheat gluten
1 1/4 teaspoon SAF yeast

Put ingredients into bread maker in the order recommended by manufacturer (most say put the wet stuff on the bottom and the dry stuff on top). Set bread machine for a 1.5# loaf of wheat bread. We like a light crust.

Where do I find…..
SAF yeastGFS about $3 for 1 pound (this lasts me about 4 months). Once opened, store in freezer in container. Wholesale stores like Costco, BJ’s and Sam’s also sell 1-2# packages of yeast.  Brands vary.

Wheat Gluten – I bought a 5# bag from Walton Feed.  Honeyville Grain also sells it and it’s even at Amazon
or directly from Amazon eligible for free shipping – Bob’s Red Mill brand 4pk

Dough Enhancer – I buy from Walton Feed or Emergency Essentials
some people use:  this from King Arthur Flour

Wheat
Soft wheat is used in pastries and most people don’t store very much of this.
Hard wheat is what most people store. It’s best used in baked goods.
Hard Red Winter Wheat — this is the wheat that’s been around the longest. It’s the “traditional” or standard kind of wheat. It has a small red kernel and produces a dark wheat flour. When used in bread it makes a hearty, solid loaf.
Hard White Winter Wheat — aka Golden 86. Newer to the market. It has a larger white/yellow/golden kernel that produces a light tan wheat flour. When used in bread it makes a lighter, fluffier loaf. Many people prefer this type of wheat in their breads because it’s more similar texture to store bought bread.

If you’re not ready to buy whole grain wheat, check out the flour sections at your favorite grocery store.  Most have at least 1 whole wheat flour brand on the shelf.

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