100% Whole Wheat Bread Dry Pantry Mix


~~~Recipes for Traditional Baking & Bread Machines with Multi-grain Option~~~


These recipes contain NO white, bleached flour, only whole wheat flour. I suggest using the whole wheat winter white flour for these recipes as it will give a lighter loaf.

I have also made some simple jar labels, one set for each method in case you would like to print them out and use them.

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100% Whole Wheat Bread Dry Pantry Mix

Dry Mix makes 1 batch; enough for a 1-1/2-lb. loaf of bread

Bread Mix2Ingredients
3-1/2 cups whole wheat flour
1 tablespoon vital wheat gluten
2-1/2 tablespoons wheat germ*
1-1/2 teaspoons salt
1/4 cup whole oats, sunflower, sesame, or flax seeds, or a combination, optional

*If you do not want to use the wheat germ you can leave it out. However, it gives your loaves a nice texture and approximates what you would buy in the store labelled as “Whole Wheat Grain”.

Directions

  1. Preparing single batches. Because baking requires precise measurements, I like to make up this mix in single batches, lining up my quart jars or food saver-type bags and pouring into each as I go. The directions are for EACH BATCH (or one loaf of bread).
  2. Preparing equipment and ingredients. Line up your bag/container of flour, vital wheat gluten container, wheat germ jar/container, salt, and additives (if using) on the counter in back of your jars or bags. A wide-mouth funnel helps the process of filling your Pantry Pack containers.
  3. Add flour first. Starting with the flour, ua spoon to fluff up the flour within the bag or container. Using the spoon, scoop the flour into the measuring cup. DO NOT PACK. Use a knife or other straight edged utensil to level the flour across the measuring cup.
  1. Add gluten, mixing into flour. Mix in the vital wheat gluten to the flour before you add the other dry ingredients. The vital wheat gluten is important for a higher rise and lighter bread.
  2. Add remaining ingredients. Add wheat germ and salt on top of the flour.
  3. Multi-grain option. If you are using whole grains and/or seeds, this will be added last, with no more than 1/4 cup total. That is either 4 tablespoons or 12 teaspoons depending on how many you decide to add. Break it down accordingly.
  4. Prepare for storage. Label, date, and seal the container. I print a label with extra ingredients and directions on it also.
  5. If stored under the proper conditions, this mix will last up to 1 year. If vacuüm sealed and stored under the proper conditions, this mix will last up to 5 years.

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100% Whole Wheat Bread,
Traditional Baking Method

Makes a 1-1/2-lb. loaf of bread

Whole Wheat Bread01BIngredients
1 Packet of Whole Wheat Bread Dry Pantry Mix
1-1/4 cups warm water (110 degrees F/45 degrees C)
1-1/2 teaspoons instant (.25 ounce) package active dry yeast
1/4 cup honey
2 tablespoons olive oil or peanut oil

Directions

  1. Mix all the ingredients in a large bowl, or in the bowl of a stand mixer.
  2. Knead the dough until it’s smooth and just slightly tacky, about 8 to 10 minutes. Place the dough in a greased bowl, cover, and let it rise until doubled in volume, about 1 to 1-1/2 hours.
  3. Gently deflate the dough and shape it to fit a greased 8 1/2″ x 4 1/2″ loaf pan or shape it free-form on a greased baking sheet. Let it rise again, covered, until doubled, about 1 to 1-1/2 hours.
  4. Bake the bread in a preheated 375°F oven for 35 minutes, or until a digital thermometer inserted in the center of the loaf reads 190°F and when thumped, the bread sounds hollow. Remove the bread from the oven, remove it from the pan, and cool it on a rack.

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100% Whole Wheat Bread,
Bread Machine Method

Makes a 1-1/2-lb. loaf of bread

Whole Wheat Honey-bread-panIngredients
1-1/4 cups warm water (110 degrees F/45 degrees C)
1/4 cup honey
2 tablespoons olive oil or peanut oil
1 Packet of Whole Wheat Bread Dry Pantry Mix
1-1/2 teaspoons instant (.25 ounce) package active dry yeast

Directions

  1. Unless your bread maker manufacturer specifies otherwise, always put the liquids in the bread maker pan first, the dry ingredients in next and the yeast last. Before adding the yeast, dig a shallow hole in the dry ingredients and place the yeast in the hole so that there is absolutely NO contact between the yeast and the liquids. You don’t want the yeast to be activated too soon in the process. This is especially important if you are using the Delay option.
  2. Program for basic white bread (or for whole wheat bread, if your machine has a whole wheat setting), and press Start.
  3. Remove the bread from the machine when it’s done. Either turn it out of the pan onto a rack to cool; or turn it out of the pan, place it back in the machine (atop the structure that holds the pan), crack the lid open about 1″, and let it cool right in the cooling-down machine. This helps prevent the crust from wrinkling as the loaf cools.

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Printable Recipes is found here, 100% Whole Wheat Bread Dry Pantry Mix RECIPES.

Jar Labels for the Traditional Method is found here, Traditional Baking Method LABELS.

Jar Labels for the Bread Machine Method is found here Bread Machine Method LABELS.


©2016 21st Century Simple Living www.21stcenturysimpleliving.com

2 thoughts on “100% Whole Wheat Bread Dry Pantry Mix

  1. Pam says:

    Thank you! The labels are great too. I have friends with bread machines and never use them, oh wait, neither do I!! 🙂 I am going to try this.

    1. Admin says:

      I gave mine away too…lol

      But I always try to do the recipes for both since so many DO use them.

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