Best Home Made Bread Recipe by Edeltraut
Cooking Instructions 2 hours 1 Mix yeast, honey and 1 cup warm water. Let stand for 10 minutes. 2 Add flax seeds, eggs, and oil and mix well. 3 Add 5 cups of warm water and whole wheat flour. Mix well. 4 Add salt and mix well. 5 Add white flour one cup at a time, mixing well each time. Add flour until the dough pulls away from the sides of the bowl and is soft and kneadable. 6 Take dough and divide into six equal sections. Form a loaf with each section. 7 Place loafs in oiled loaf pans and poke a few holes in a nice pattern with a knife (this allows the dough to rise without forming air pockets). 8 Cover with clean towel and let rise until at least doubled their size in a warm place. (Letting them sit for 7-10 minutes in the oven on "warm" setting, covered with a towel, will help them rise better). After the 7-10 minutes take them out and let them rise on the counter until they are the appropriate size. 9 Bake at 350°F until golden brown. 10 I always mix and knead the dough in my Bosch machine and then bake in the oven. Much easier and yields much fluffier bread. 11 After the bread is baked, take them out of the pans immediately and let cool. Slice the bread. Place loafs in ziploc bags. Because this recipe yields 6 loafs, I usually freeze 5 and just take them out as needed, defrosting and storing them in the refrigerator. Pop them in the toaster and they still taste fresh as ever. :) 1 Mix yeast, honey and 1 cup warm water. Let stand for 10 minutes. 1 Mix yeast, honey and 1 cup warm water. Let stand for 10 minutes. 2 Add flax seeds, eggs, and oil and mix well. 2 Add flax seeds, eggs, and oil and mix well. 3 Add 5 cups of warm water and whole wheat flour. Mix well. 3 Add 5 cups of warm water and whole wheat flour. Mix well. 4 Add salt and mix well. 4 Add salt and mix well. 5 Add white flour one cup at a time, mixing well each time. Add flour until the dough pulls away from the sides of the bowl and is soft and kneadable. 5 Add white flour one cup at a time, mixing well each time. Add flour until the dough pulls away from the sides of the bowl and is soft and kneadable. 6 Take dough and divide into six equal sections. Form a loaf with each section. 6 Take dough and divide into six equal sections. Form a loaf with each section. 7 Place loafs in oiled loaf pans and poke a few holes in a nice pattern with a knife (this allows the dough to rise without forming air pockets). 7 Place loafs in oiled loaf pans and poke a few holes in a nice pattern with a knife (this allows the dough to rise without forming air pockets). 8 Cover with clean towel and let rise until at least doubled their size in a warm place. (Letting them sit for 7-10 minutes in the oven on "warm" setting, covered with a towel, will help them rise better). After the 7-10 minutes take them out and let them rise on the counter until they are the appropriate size. 8 Cover with clean towel and let rise until at least doubled their size in a warm place. (Letting them sit for 7-10 minutes in the oven on "warm" setting, covered with a towel, will help them rise better). After the 7-10 minutes take them out and let them rise on the counter until they are the appropriate size. 9 Bake at 350°F until golden brown. 9 Bake at 350°F until golden brown. 10 I always mix and knead the dough in my Bosch machine and then bake in the oven. Much easier and yields much fluffier bread. 10 I always mix and knead the dough in my Bosch machine and then bake in the oven. Much easier and yields much fluffier bread. 11 After the bread is baked, take them out of the pans immediately and let cool. Slice the bread. Place loafs in ziploc bags. Because this recipe yields 6 loafs, I usually freeze 5 and just take them out as needed, defrosting and storing them in the refrigerator. Pop them in the toaster and they still taste fresh as ever. :) 11 After the bread is baked, take them out of the pans immediately and let cool. Slice the bread. Place loafs in ziploc bags. Because this recipe yields 6 loafs, I usually freeze 5 and just take them out as needed, defrosting and storing them in the refrigerator. Pop them in the toaster and they still taste fresh as ever. :) More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Philly steak nachos Spiced Potatoes Refreshing mexican shrimp cocktail AMIEs Coffee Cake 10 Minute Muffins with Bread Flour Philly steak nachos Spiced Potatoes Refreshing mexican shrimp cocktail AMIEs Coffee Cake 10 Minute Muffins with Bread Flour Caldo de pollo ( carribean style chicken soup/stew) Eggplant casserole- Moussaka Guatemalan Empanadas/Dobladas WARM AND GOOEY PEACH COBBLER Homemade custard powder Baked Romy Eggplant Casserole Chicken with Asparagus, Ham and Bearnaise Sauce Mamas checken cacciatore Grilled chicken vegetable and pasta bechamel Classic Golosh Caldo de pollo ( carribean style chicken soup/stew) Eggplant casserole- Moussaka Guatemalan Empanadas/Dobladas WARM AND GOOEY PEACH COBBLER Homemade custard powder Baked Romy Eggplant Casserole Chicken with Asparagus, Ham and Bearnaise Sauce Mamas checken cacciatore Grilled chicken vegetable and pasta bechamel Classic Golosh