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mama's whole grain bread

★★★★★ 1
a recipe by

I have been making bread 10 years now. I cannot find a bread as good as this in any store. I have tweaked this from so may other bread recipes that I have made. This one is my favorite and when I go a day or two without it I am not a happy camper so I try to keep it made and sliced ready to eat. Toasted with butter and your favorite topping is really the best way to eat this bread. Mine is whipped honey. I hope you can try it and that you enjoy. This bread takes the good part of a day because it is a multi-grain and slow to raise but it is SO worth the time.

★★★★★ 1
serves 2 small loaves
prep time 4 Hr 30 Min
cook time 30 Min
method Bake

Ingredients For mama's whole grain bread

  • 2 c
    hot water
  • 4 Tbsp
    margarine or butter
  • 1 Tbsp
    active dry yeast
  • 1/3 c
  • 1/3 c
    wheat germ
  • 1/4 c
    oat bran
  • 1/4 c
    quick oats
  • 1/4 c
    corn meal
  • 1 c
    wheat flour
  • 1 1/2 Tbsp
  • 1/3 c
    sunflower seeds
  • 3-5 c
    bread flour

How To Make mama's whole grain bread

  • 1
    Place 2 cups hot water in a mixing bowl. Do not use metal bowls for breads. I finger test my water, it should be hot enough that you can "just" hold your finger in and not feel like I need to pull it out. add to this the honey and margarine/butter. when margarine is melted add the yeast and let sit for 5 minutes to activate, or get all bubbly.
  • 2
    Start adding all your other ingredient leaving the salt and bread flour for last.Add bread flour as needed to make a ball that you can knead without it sticking, about 10 minutes
  • 3
    Grease a bowl, plop the dough in and then turn it to grease both sides. Cover and let raise in a warm place (I put mine in my oven under my oven light) for 1-2 hours till double in size. Cut in to two loaves and place in 2 greased, medium size bread pans. put in warm place. raise again for 1-2 hours and bake at 350 degrees for 27 minutes.
  • 4
    Now I live in Colorado with some altitude so your raise times might be different, probably longer then mine.

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