Mom's Whole Wheat Bread

Thea Hatfield

I have to put in a disclaimer on this bread - it may be one for only experienced bakers. It's one of my mom's, Renee Hatfield's, recipes that she always made when we were kids and in fact, as far as I know she never actually had a written recipe for it until I asked her for one years ago. We always kidded her that it never turned out the same way twice. With that said, it's a great bread and makes 5 to 6 loaves so there is plenty for everyone to enjoy.

1 cup warm water
2 Tbsp. yeast
1 tsp. sugar.

Put yeast and sugar in water. Let sit until bubbly.

1/2 cup oil
5 cups hot water
1/2 cup brown sugar
6 cups whole wheat flour + 7 cups whole wheat flour
2 Tbsp. salt

In a large bowl combine oil, hot water, brown sugar, 6 cups flour, salt and yeast mixture. Mix adding in 7 additional cups of whole wheat flour. When all mixed set aside and let rise till double in size. Lightly knead then divide into oiled bread pans. Set aside and let rise again until it doubles again or it reaches slightly over the top of the pan. Bake at 375 degrees for 30 minutes or until brown and top springs back.