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 1^st 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.