Amazing Whole Wheat Bread Recipe

Tess Pennington
Ready Nutrition
May 2011

One of the mistakes that beginning preppers make is to not use their stored food supply. It’s easy to forget when food is stored out of sight. Make a point to go to your storage area once a month to inventory supplies and bring the food stuffs that are nearing expiration.

Those of you who have stored flour know that it expires more quickly than storing wheat berries. Therefore, to prevent bug infestations and expiration dates, begin using your stored flour.

Here is a simple bread recipe that can be used. It’s mellow and sweet; and is the best tasting wheat bread recipe I have found.

Simple Wheat Bread

5 c. wheat flour (or 2 c. white flour and 3 c. whole wheat)
2 c. water (at 100 degrees)
1/3 c. sugar
1/3 c. honey
3 tbls. olive oil
4 tsp. yeast

(makes 2 loaves)

Instructions

Stir in yeast to water in a small bowl and set aside to allow yeast to activate.

Mix the rest of ingredients in a bowl except for flour.

When all ingredients are mixed, throw flour in and yeast/water on top and mix thoroughly.

Allow bread to rest and rise for about 2 hours (I use my microwave).

After bread has risen, punch bread down and knead dough about 2 minutes. Shape dough to form 2 loaves.

Allow bread to rest in oven for another hour. Hint* – Placing bread in oven with a bowl of hot water helps the dough rise faster.

Cook bread at 400 degrees for 30 minutes.

Once the bread is removed from the oven, allow to cool for 10 minutes and enjoy!

Tess Pennington is the author of The Prepper's Cookbook: 300 Recipes to Turn Your Emergency Food into Nutritious, Delicious, Life-Saving Meals. When a catastrophic collapse cripples society, grocery store shelves will empty within days. But if you follow this book's plan for stocking, organizing and maintaining a proper emergency food supply, your family will have plenty to eat for weeks, months or even years. Visit her web site at ReadyNutrition.com.

This information has been made available by Ready Nutrition

Author: Tess Pennington
Author's Web Site: http://www.readynutrition.com
Made Available By: Ready Nutrition
Date: May 11th, 2011

Related Categories: Breads, Recipes

Join the Conversation! There are 9 responses to this article.

Midge Wilson says:

August 31, 2011 at 5:03 pm

Tess,
Since I am diabetic, could I alter this delicious sounding bread recipe and substitute something for the sugar? Maybe stevia?

Thanks,
midge

- Tess Pennington says:
  
  August 31, 2011 at 9:15 pm
  
  Midge,
  
  Feel free to change the recipe up any way you wish and let us all know how it turns out. There are many who are diabetic and could benefit from you!
  
  Thanks,
  
  Tess
  
Mobilediesel says:

November 17, 2011 at 4:19 am

Sugar in a bread recipe is for feeding the yeast. I haven’t found anything on whether yeast can eat stevia or not. Yeast CAN eat the carbohydrates from the flour itself without added sugar but it doesn’t rise near as fast or as high. That’s why keeping a “starter” around would be helpful. You would never need to buy yeast again and wouldn’t need much, if any, added sugar in your bread.

Colleen Boles says:

November 21, 2011 at 12:24 pm

Hi Tess, Came across you from survial site. Need some help which may sound a little stupid .I am one of those that can make a mess in a machine.
When you place your bread in micrwave it is just to rest not set at any temp. correct?
Sugar and honey does not need to met the yeast?
Are you really serious about not kneading until final step? Like everyone has told me to bake on a stress full day and kneed till I feel better.
Any ideas on how we could make this bread after no power for a while.Someone out there must of thought of this.
I am very thankful you are all out there. Well here goes first I going to make the starter and and in the morning I start my new life :} as a bread maker…

- Tess Pennington says:
  
  February 22, 2012 at 1:21 am
  
  Hi Colleen,
  
  Yes, just set the mixture in the microwave to rest. Don’t set any temperature. Think of it as your allowing the mixture to rest and “do it’s thing.” I usually see activity after 30-45 minutes. If you don’t see it at that time, just let it rest overnight and it will rise. Sometimes yeast has a mind of it’s own and it activates in it’s own time.
  
  I usually add the sugar in the yeast and water. I heard somewhere that the sugar and the yeast have a symbiotic relationship. After the sugar, water and yeast have started fermenting (around 10-15 minutes you start seeing bubbles). I add the dry ingredients to another bowl, then add the honey and give it a good stir. Then I add the yeast/sugar water.
  
  Then you take the raised dough out of the bowl and start kneading. I knead it until it “feels” right about 3-5 minutes.
  
  As far as baking when the grid goes down, there are some products that could be helpful: the solar oven, the rocket stove may be helpful as long as you have dutch oven or a equivalent cooking dish. There is also a survival bread called bannock where you can make bread on an open flame. Also remember, that dough can be boiled or fried too!
  
  Tess
  
Samantha Lee says:

February 8, 2013 at 11:18 am

I have a bread machine (the Breadman Ultimate) and I love using it. Do you know if the ingredients need altering for use in a bread machine? Yummy and anxious!

- Tess Pennington says:
  
  February 10, 2013 at 10:29 pm
  
  Samantha- From what I have read, the ingredients do not need to be altered for the bread machine…. but I don’t use one, so I don’t know for sure.
  
  Tess
  
Crystal says:

March 19, 2013 at 11:10 am

I am a constant bread machine user. This recipe is good except that it is too big for the pan in your bread machine and may run over. If you cut the recipe in half then it will work.

- Tess Pennington says:
  
  March 19, 2013 at 12:14 pm
  
  Crystal – this makes two loaves.