Whole Wheat Bread Recipe

By Sarah Pachev adapted from unknown source

I don't remember where I picked this recipe up. It was in a church produced pamphlet on how to use food storage.

It is one of my favorite whole wheat bread recipes I have ever had. It is so soft and delicious. I shape my bread into big flat rolls type things that in Russia are called Lipyoshki. The funny thing is that the first time I made this recipe I tried to form the bread into rolls but the dough is extra soft(which makes for super soft super delicious bread) and the kind of spread out into a flat roll. My husband, Sasha,(from Moscow, Russia) walked into the kitchen and exclaimed, "You made Lipyoshki!!" He was so excited and I was so surprised that my strangely shaped rolls had a name. This shape of roll is really the perfect way to bake bread in my book. When you cut them in half they are the perfect size for a sandwich and don't have too  much bread on top or bottom like a typical roll does.  Here's how to make them:


4 Loaves:

  • 7 cups whole wheat flour
  • 2/3 cup gluten flour
  • 2 1/2 T yeast
  • 5 cups hot water
  • 2 T salt
  • 2/3 cup oil (I use extra light olive oil)
  • 2/3 cup honey (I use agave)
  • 2 1/2 T lemon juice (this is the secret ingredient to make the dough soft without extra dough enhancers)
  • 5 cups whole wheat flour

Mix 1st three ingredients. Add water and mix 1 minute(can use electric mixer like Bosch or Kithen Aid or do by hand) Let rest 10 minutes.

Add salt, oil, honey and lemon juice. Beat 1 minute

Add last 5 cups of flour 1 cup at a time. Beat 6-10 minutes.

Preheat oven for 1 min and turn off. Divide into loaves (or form into oversized rolls for the Russian rolls I described above). Place in oiled pans for loaves or onto greased cookie sheets for rolls. ***

Let rise 10-15 minutes. Turn oven to 350 and bake 30 minutes.


***Note: this is a gooey dough and needs to stay slightly gooey to turn into soft bread..stiff dough will give you hard bread..especially when you are working with whole wheat. Add enough extra flour when you are forming it into loaves or rolls so you can get it out of the mixing bowl without it sticking to your fingers but not too much so it comes out as nice soft bread.  





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