Dairy Free Whole-Wheat Bread


  • 5 ½ cups warm water

  • ½ cup vegetable oil

  • 3 tablespoons instant yeast

  • ½ cup honey

  • 10 to 11 cups whole-wheat flour

  • 1 ½ tablespoons salt


Mix warm water, vegetable oil, yeast, honey, and 7 cups whole-wheat flour. Blend well and let dough rest 10 minutes to proof the yeast. Add salt and 3 to 4 cups more whole-wheat flour until good kneading consistency. Turn out on floured surface and knead for 10 minutes. Let rise for 1 hour. Punch down and shape into 5 or 6 loaves. Place in well-greased bread pans. Let rise until doubled. Bake at 350°F for 30 to 35 minutes. Remove from pans and cool on rack.

Makes 5 to 6 loaves

Old-Fashioned Corn Bread


  • 1 cup whole-wheat flour

  • 1 cup cornmeal

  • 1 teaspoon salt

  • 1 teaspoon baking powder

  • ¾ teaspoon baking soda

  • 2 eggs, lightly beaten

  • 1 ½ cups buttermilk

  • 2 ½ tablespoons olive oil


Preheat cast iron skillet in a 350°F oven. Add olive oil to skillet. In medium bowl, mix dry ingredients. Add eggs and buttermilk and stir until mixed. Pour batter into hot skillet and bake for 20 minutes.

Serve hot with honey butter. Yummy!

Molasses Whole-Wheat Bread


  • 2 ½ cups milk

  • ½ cup + 1 tablespoon butter or margarine

  • ¾ cup molasses

  • ½ cup honey

  • 1 tablespoon + 2 teaspoons salt

  • 2 cups warm water

  • 2 ½ tablespoons yeast

  • 4 eggs, slightly beaten

  • 11 to 12 cups whole-wheat flour

  • 2 to 3 cups all-purpose flour


In a saucepan, heat first 5 ingredients until butter is melted. Cool to lukewarm. Add warm water and stir in yeast until dissolved. Add eggs, all-purpose flour, and enough wheat flour to make dough easy to handle, but not too stiff. Start with about 10 cups of whole-wheat flour. Turn out onto a floured surface and knead for 10 minutes or until smooth and elastic. Cover and let rise until doubled. Punch down and let rise again. Punch down and form into 5 equal loaves. Place in well-greased bread pans and let rise until doubled. Preheat oven to 325°F. Bake for 45 minutes.

This bread is sweeter than most other breads and is wonderful toasted. My kids like this for their peanut butter and jam sandwiches.
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