No-longer-secret Taron family recipe :)


This recipe is for 6 loaves of bread, and requires a large capacity mixer equipped with a dough hook.

Combine the following ingredients in the mixer bowl, using the dough hook attachment:

11 cups freshly ground whole wheat flour

3 cups rolled oats

½ cup gluten flour

2 Tablespoons dry yeast

2 Tablespoons salt

Add liquids:

½ cup vegetable oil

½ cup honey

2 Tablespoons lemon juice

9 cups hot (but not too hot) tap water

Mix for 3 minutes. Let sponge for 10 minutes.

Add, 1 cup at a time:

10 cups white flour (or whole wheat, for a delicious but heavier bread)

Knead by machine 5 minutes.

Cover the bowl of dough with a dish towel and let rise until doubled. Stir the dough down and shape into 6 loaves. Place in greased bread pans and let rise until almost doubled.

Bake at 350 degrees for 35 minutes. Turn loaves out of pans to cool on rack.

This is a genuine Taron family recipe. Rick and I developed this recipe about 20 years ago, experimenting with other favorite recipes, until we came up with a whole wheat bread that isn’t crumbly. It makes great sandwiches, and even better toast.

5 Responses to “No-longer-secret Taron family recipe :)”

  1. […] personal favorite is this Honey Whole Wheat Bread that is our daily necessity. Rick and I developed the recipe for this bread […]

  2. […] bread, since we’re totally out. That is a DISASTER around here! Nothing is quite the same as homemade bread, toasted and buttered, for breakfast. Hmm. Guess that will have to come after baking some chicken […]

  3. […] Homemade bread, toasted, with butter and jam. Here’s where you can find the bread recipe. This is what I usually have for breakfast, with a cup of strong, black coffee. […]

  4. […] Am in the process of making four loaves of Honey Whole Wheat Bread. […]