Marilyn's Famous Whole Wheat Bread

Recipe Submitted by Sherinova ..|.. Category: Breads

This is the recipe for her hand method, but I use my Kitchen Aid mixer. I do not make the sponge. I add the liquids, using hot water, then add the dry ingredients with about 4 cups of flour then adding the remaining flour. I also rise the bread twice (once in the bowl I mixed it in and once in the bread pans). I have used a combination of hard red & hard white wheat, as well as adding in some spelt. It has worked well every time.


  • 1/3 C honey
  • 1/3 C oil
  • 2 1/2 C warm water
  • 1 1/2 TB SAF instant yeast
  • 2 1/2 tsp salt
  • 6-7 C freshly ground whole wheat flour
  • 1 1/2 TB dough enhancer


I will list her directions even though I don't follow them, as I said above.
Combine the warm water, yeast, and 2 C of flour in large mixing bowl. Allow to sponge for 15 minutes. Add the honey, oil, dough enhancer, salt and 4-5 C flour until the dough begins to clean the sides of the mixing bowl. Do not allow the dough to get too stiff (too dry). Dough should be smooth and elastic. It is a common mistake for beginning bakers to add too much flour.
Knead the bread by hand 7-10 minutes of until it is very smooth, elastic, and small bubbles or blisters appear beneath the surface of the dough. 6-10 minutes of kneading by mixer method should be sufficient to develop the gluten. If you are kneading by hand, be sure to add the minimum amount of flour to keep the dough soft and pliable.
Form the dough into 2 loaves. Allow to rise in a slightly warmed oven or other warm place until doubled in size (about 30-60 minutes).
Bake loaves for 25-30 minutes in a 350* oven.

Recipe from, Site Maintained by Donna Young, of