Malinda's Whole Wheat Bread
Made Famous By: Malinda Hansen
This is another classic recipe hoarding tale of mine. Actually now that I think about it I hoarded a recipe from Jocelyn before too. We're friends like that....it's ok..... You can read about it here.
So Cade and I took all the kiddos to Lance and Jocelyn Hansen's house for a birthday party for their little girl and they handed out pieces of this amazing, WARM, soft, delicious, covered with butter bread. OMGoodness!!!! My friend Amber and I looked at each other with that "I'm seriously in HEAVEN" look and savored every buttery bite. I am a true carb lover so I liked the bread more than the cupcakes. That is when the shameless begging for the recipe began.
Thank you so much for sharing this recipe with me Jocelyn!!!! This is a recipe that she got from her Mother-in-Law and it is a tried and true recipe. My very favorite kind. Malinda kept remaking it until it was absolutely perfect and it is. Great job Malinda!!!!!
Malinda’s Whole Wheat Bread
1 C. warm water
3 T. yeast
Pinch of sugar
Mix together. Mixture needs to double in size or you need to start over.
4 C. hot water
1 C. powder milk
1 T. salt
1/3 C. molasses
1/3 C. honey
4 T. olive oil
3 T. dough enhancer
7 T. lemon juice
11-13 C. wheat flour (If you grind your wheat use ½ hard red and ½ hard white)
-Pour 1st 6 ingredients together in a mixer. (Hot water, powdered milk, salt molasses, honey, olive oil) Mix until incorporated.
-Add dough enhancer, lemon juice and yeast mixture. Mix together.
-Add wheat flour 1 cup at a time mixing at medium speed. When the mixture starts to pull away from the bowl, stop adding flour. You don’t want it too sticky.
-Once the dough starts to pull away from the bowl mix on medium speed for an additional 5 minutes.
-Put dough in a bowl and cover with a towel. Let it rise until double in size. (about 1 hour)
-Take dough out of the bowl, and punch it down, and separate into four equal sections. Roll out each section until ½ to 1 inch thick. Roll the dough up and tuck the edges inward until it fits in your loaf pan. Let the dough rise again until just over the pan edge. (about 1 hour)
-Bake @ 350 for 25-30 minutes. While still hot, butter the top of the bread.