Grandma Frazier Whole Wheat Bread Recipes

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GRANDMA VANDOREN'S WHITE BREAD



Grandma VanDoren's White Bread image

What Grandma used to make! Our family's favorite. The recipe was never written down (that I know of) until she shared it with me when she was in her 90's.

Provided by Marilyn VanDoren Sim

Categories     Bread     Yeast Bread Recipes     White Bread Recipes

Yield 36

Number Of Ingredients 6

3 cups warm water
3 tablespoons active dry yeast
3 teaspoons salt
4 tablespoons vegetable oil
½ cup white sugar
8 cups bread flour

Steps:

  • In a large bowl, combine warm water, yeast, salt, oil, sugar, and 4 cups flour. Mix thoroughly, and let sponge rise until doubled in size.
  • Gradually add about 4 cups flour, kneading until smooth. Place dough in a greased bowl, and turn several times to coat. Cover with a damp cloth. Allow to rise until doubled.
  • Punch down the dough, let it rest a few minutes. Divide dough into three equal parts. Shape into loaves, and place in three 8 1/2 x 4 1/2 inch greased bread pans. Let rise until almost doubled.
  • Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes. The loaves may need to be covered for the last few minutes with foil to prevent excess browning.

Nutrition Facts : Calories 137.1 calories, Carbohydrate 25.2 g, Fat 2.1 g, Fiber 0.9 g, Protein 4 g, SaturatedFat 0.3 g, Sodium 195.5 mg, Sugar 2.9 g

GRANDMA S'S WHOLE WHEAT BREAD



Grandma S's Whole Wheat Bread image

This is my grannys whole wheat bread. She sent it to me and I had to post it here. I love this bread! So I hope you enjoy too! The 5 1/2 cups of whole wheat flour are approximate. It is different with everyone's climate. I hope you enjoy please z-mail me if you have any questions-pvw

Provided by Proud Veterans wife

Categories     Yeast Breads

Time 1h45m

Yield 2 loaves

Number Of Ingredients 7

2 cups water
1/3 cup oil
2 tablespoons honey, melted
2 tablespoons yeast
2 1/2 teaspoons salt
1 cup white flour
5 1/2 cups whole wheat flour

Steps:

  • In a mixer bowl add water, oil, honey, yeast, salt and white flour mix together.
  • Add 3 cups of whole wheat flour and blend together.
  • Add remaining flour in small amounts to get a firm but elastic texture (more flour may be added if needed).
  • Knead on high speed for 10 minutes. Dough should be firm but elastic.
  • Form into 2 loaves and place in well greased loaf pans. Let rise until doubled in size. (Could be covered with a damp kitchen dish towel) about 1/2 hour to 45 minutes. (if you press on the dough at the corner of the pan it should dimple (or leave an indentation) when ready).
  • Bake at 350'F for 30-45 minutes or until bread sounds hollow when lightly tapped (if necessary, cover loosely with foil the last 5-10 minutes of baking to prevent over browning) Immediately remove bread from pans. Cool Completely on wire racks.

Nutrition Facts : Calories 1766.3, Fat 43.6, SaturatedFat 6.6, Sodium 2936.2, Carbohydrate 309.1, Fiber 44.5, Sugar 18.8, Protein 56.3

WHOLE WHEAT NO-KNEAD BREAD



Whole Wheat No-Knead Bread image

I love making this wonderful crusty bread at home. It's so easy and there really is no kneading required. I like to add some whole wheat flour, but that's my preference. You can use only bread flour if you want to.

Provided by www.GrandmaBehrendt.com

Categories     Bread     Side Dish

Time P1D

Number Of Ingredients 7

3 cups bread flour (plus more as needed)
1 cup whole wheat flour
2 tsp salt
1 tsp yeast granules
2 Tbsp olive oil (optional)
Cornmeal (for dusting)
2 cups water

Steps:

  • Measure and add flour, yeast, and salt to a large bowl. Now add 2 cups water (room temp) and stir until blended. Your dough will be shaggy and a bit sticky. If it's not, add a little more water.
  • Cover bowl with plastic wrap or cover and let the dough rest for about 18-22 hours at room temperature. Even up to 48 hours is just fine. It just gets better. The dough is ready when its surface is dotted with bubbles.
  • When dough is done, lightly flour a clean work surface and pour your dough out on the flour. Now you can fold it once or twice. The dough will be very pliable and soft. Let rest for about 15 minutes.
  • Using only enough additional flour to keep the dough from sticking, gently and quickly shape the dough into a ball. Place the dough seam side down in a bowl with cornmeal or on a towel dusted with flour or cornmeal. Cover and let rise for 2 hours. When it's ready, the dough will be more than doubled in size and won't spring back readily when poked with your finger.
  • A half hour before the dough is ready, heat the oven to 450°F. Put a 3- to 4-quart pot with the cover. Cast iron or enameled cast iron work best for this. Place pot in the oven as it preheats. When the dough is ready, remove the hot pot from the oven and turn the dough over into the pot, seam side up. This is a bit messy but it works.
  • Place cover back on pot and put back in oven to bake for 30 minutes. Then, remove the lid and bake for another 20 to 30 minutes, until the loaf is nicely browned and the internal temperature is about 200°F or more. (If at any point the dough starts to smell scorched, lower the heat a bit.) Remove the bread with a spatula or tongs and cool on a rack for at least 30 minutes before slicing.

GRANDMA FRAZIER WHOLE WHEAT BREAD



GRANDMA FRAZIER WHOLE WHEAT BREAD image

Categories     Bread     Appetizer     Breakfast     Brunch     Bake     Low Fat     Kid-Friendly     Quick & Easy     High Fiber     Low/No Sugar     Dinner     Lunch     Fall     Spring     Summer     Winter     Healthy

Yield 4 Loaves

Number Of Ingredients 8

6 cups very warm water or potato water if available (95-100 degrees)
2 Tbs Salt
3 Tbs Oil *TIP: Measuring the oil before the molasses will allow the molasses to come out of your measuring spoon without any mess.
1/4 Cup of Molasses
2 cups of Whole Wheat
2 Cups of Rye Flour (can be substituted with Whole wheat if you have no rye flour)
2 Cups Unbleached White Flour
2 Tbs Active Yeast

Steps:

  • * Preheat Oven to 350 Degrees Mix all ingredients at once saving the yeast for last. Mix on high for one minute. After the one minute of mixing on high reduce speed to low and gradually add an ADDITIONAL 1 cup of white flour then 1 cup of whole wheat flour back and fourth until the dough comes away from the bowl. At this time you continue mixing on low speed for 10 Min. When the 10 min has passed, oil hands and divide into 4 loaves. Drop into greased and floured pans. Let rise in a warm spot (on top of a pre-heated oven works well... just not near the oven vent) or a 150 degree oven for 20 min or until the dough rises above the pan. Then place in a pre heated oven at 350 degrees for 30 - 40 min. * When done baking remove and allow time to cool before de-panning the bread. This give the bread time to become more firm so it will not fall apart if it happens to stick a bit to the pan

GRANDMA'S BROWN BREAD (GRAHAM BREAD)



Grandma's Brown Bread (Graham Bread) image

A very old-fashioned basic quick bread using graham (or whole wheat) flour. My Grandma made it at all holidays... hence the name. She was born in the mid 1880's and probably learned the recipe from her own mother. I had to write it down by standing at her elbow as she made it! Since there is no shortening in this recipe... I recommend whole milk... but skim also works. Make sure to use baking soda... NOT baking powder. Bread is moist, dense, and flavorful.

Provided by Chef Come Lately

Categories     Quick Breads

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 6

2 cups graham flour (whole wheat flour)
1 cup white flour
1 teaspoon baking soda (NOT baking powder)
1 cup molasses (dark is excellent..light OK too)
1 cup milk
1 cup chopped walnuts (optional)

Steps:

  • Preheat oven to 300 degrees F.
  • Grease medium sized loaf pan.
  • Mix dry ingredients together.
  • Add wet ingredients to dry.
  • Fold in nuts if desired.
  • Batter will be thick.
  • Bake in very slow 300 degree oven for about 55-60 minutes. Test near center with wooden skewer.
  • Serve warm or room temperature with butter or your favorite spread. Or alone with a cuppa tea!
  • Thanks Grandma!

GRANDMA CORNISH'S WHOLE WHEAT POTATO BREAD



Grandma Cornish's Whole Wheat Potato Bread image

This is the recipe that my husband's grandmother made for her family, my mother-in-law made for hers, and I have inherited the fun of making this bread for mine. We particularly like this fresh out of the oven, and then eat it daily for breakfast. My father-in-law at 86 years old bragged about never having eaten a slice of 'store bought bread.'

Provided by Sandra J Cornish

Categories     Wheat Bread

Yield 48

Number Of Ingredients 11

1 medium potato, peeled
2 cups water
1 teaspoon salt
⅓ cup white sugar
⅓ cup shortening
1 tablespoon salt
6 cups warm milk
3 (.25 ounce) packages active dry yeast
½ cup warm water (110 degrees F/45 degrees C)
1 teaspoon white sugar
15 cups whole wheat flour

Steps:

  • Dissolve yeast and 1 teaspoon sugar in 1/2 cup warm water.
  • Boil one medium peeled potato in 2 cups water with 1 teaspoon salt. Mash the potato in a medium bowl, while reserving the water. Combine the mashed potato, potato water, 1/3 cup of sugar, shortening or oil, 1 tablespoon salt, and milk in a large bowl.
  • Make sure the milk mixture is warm, and add the yeast. Stir in 15 cups of whole wheat flour.
  • Turn dough out onto a lightly floured surface. Knead for about 10 minutes. Place in greased bowl, and turn to coat the surface. Cover with a damp cloth, and allow to rise until doubled. Rising time will be about 1 1/2 hours. Punch down, and knead again for 3 minutes. Place back in bowl, and allow to rise again until doubled. The second rising period should be about 1 hour. Punch down. Form 4 loaves, and place into 9 x 5 inch greased bread pans. Let dough rise again for 30 - 60 minutes.
  • Bake at 325 degrees F (165 degrees C) for 1 hour.

Nutrition Facts : Calories 165.4 calories, Carbohydrate 31.1 g, Cholesterol 2.4 mg, Fat 2.7 g, Fiber 4.7 g, Protein 6.4 g, SaturatedFat 0.9 g, Sodium 208.6 mg, Sugar 3.1 g

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