Big Batch Bread Recipe
This recipe can be used for loaf bread, buns, cinnamon rolls or plain rolls. It can be baked in any shape pan.
| Servings | Prep Time |
| 6loaves | 15minutes |
| Cook Time | Passive Time |
| 30minutes | 80minutes |
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Ingredients
- 6 cups/48oz/1.4l warm water or milk or comboheated to 110 F/45 C
- 2tbsp instant yeastgranules
- 1.5tbsp Coarse Salt
- 1/2cup/4oz/118ml oil
- 1/4cup/2oz/60ml honey
- 15-16 cups/75-80 oz/2.1-2.2kg whole wheat flour
Instructions
- Mix about 6 cups of wheat flour and 1.5 tbsp salt. To a stand mixer, add warm water ( I used only water, no milk) and yeast. Leave a few minutes until it bubbles. Add oil and honey. Add 6 cups flour with salt. Turn mixer on, pulse a few times and run on low speed until combined. Then add remaining flour a cup at a time on low speed. Stop adding flour when dough has come together. It’s best to stop adding cups of flour after 9 cups. Then add little by little if needed, until dough is no longer wet and starts to leave side of bowl. Turn speed to 2 and let mixer run for 6 to 8 minutes until soft and smooth.
- Put dough on oiled counter and knead by hand a few times. Weigh and divide dough equally into oiled loaf pans. This recipe makes 6 loaves of bread in 8.5×4.5 loaf pans. Total Weight of dough will vary slightly depending on how much flour used.
- Cover pans and let dough rise until doubled, about one hour. Bake in a heated 350 F/180 C oven for approximately 30 minutes or until the internal temperature is 190 F/ 87 C. Remove from pan, brush the top with butter if you wish and place on rack to cool completely.
- This recipe will give you a hearty wheat bread. If you want a lighter bread, use half milk and half water or all milk, also substitute some or half of wheat flour with all purpose flour.
Recipe Notes
