A simple, large-batch recipe for hearty whole wheat bread. This straightforward yeasted dough creates two delicious and wholesome loaves, perfect for sandwiches or toast.
Author
Unknown
Recipe
| Measurements | Ingredients |
|---|---|
| 1 Tbsp | Dry Yeast |
| 3 ½ Cups | Warm Water |
| 2 Tbsps | Sugar |
| 2 tsps | Salt |
| 8 to 9 Cups | Whole Wheat Bread Flour (One cup can be white flour) |
Instructions
- In a large mixing bowl, pour in the warm water. Sprinkle the yeast and sugar over the water and let it stand for 5 minutes until the yeast is activated and foamy.
- Add the salt and 4 cups of the flour (if using white flour, add it here). Beat well with an electric mixer for about 2 minutes.
- Gradually stir in the rest of the flour, a little at a time, until the dough is stiff enough to handle.
- Turn the dough out onto a floured surface and knead for 8-10 minutes until it is smooth and elastic.
- Divide the dough in half and shape into two loaves.
- Place the loaves in greased bread pans, cover, and let them rise in a warm place until the dough has risen well above the edge of the pans (about 1 hour).
- Preheat your oven to 350°F.
- Bake for 40-45 minutes, or until the loaves are deeply golden brown and sound hollow when you tap the bottom.
Note
The recipe card title, “Coquilles,” is French for “shells” and is an unusual name for this type of bread. The author also notes that for a closer texture, you can let the dough rise once in the bowl before shaping it into loaves and letting it rise a second time in the pans.
