From my kitchen...

We love my homemade Wheat Bread. Since there is very little left from my last batch, I'll make several loaves today. Because of the temperature of the house, it's an all day process in the winter. First, I'll grind my wheat of which I have over a thousand pounds in my storage room. A little of this and a little of that make my bread light as a feather. I've had people bite into it and look at me with a puzzled expression. Is this whole wheat or is it part wheat part white? Yup, it's 100% whole wheat. I spent quite a long time researching bread making and experimenting to come up with this mock white loaf. After mixing the dough in my Bosch, I let it rise for about 3 hours. Now it's ready to be formed into loaves and rise again for another 3-4 hours. Baking the bread, I love the fresh yeasty aroma that fills the house.

Little Ginger's Whole Wheat Bread

4 c. buttermilk
1/2 c. water
2/3 c. olive oil or butter
1/3 c. honey
2 eggs
2 T. salt
1/2 t. citric acid
1 t. ginger (a dough conditioner)
1/2 c. gluten flour
9-12 c. whole wheat flour (this depends on your humidity)
1 c. old fashioned rolled oats
1/2 c. powdered milk
2 T. yeast

This loaf works perfectly for sweet or savory uses. I can have it with olive oil and balsamic vinegar or butter and jam. I can make toast, sandwiches, or bread pudding. It can be formed into loaves, buns, or cinnamon rolls. We practically life on the stuff.