Andersen Whole Wheat Bread

(Lynette A. Lewis)


Makes 4 large loaves


  • 4 cups warm water
  • 8 cups whole-wheat flour (or until it scrapes sides of mixer clean)
  • 2 Tbsp. yeast
  • 2/3 cup oil
  • 2/3 cup honey
  • 1 generous Tbsp salt
  • (opt. 2 T. gluten or vinegar)


Dissolve yeast in warm water. Add remaining ingredients,(1/2 flour and then remainder of flour as mixer is mixing). Mix bread 10 min. Let raise approx. 20 min. Knead into very-well greased bread pans. Let raise approx. 45 minutes. Bake at 350 approx 25 min.

Notes: Above is the original recipe; Here’s what I do: 

  • I mix the water,  yeast, oil, and honey together and mix for 2 min. first on high. 
  • Then I add two cups of flour with 1/3 cup Vital Wheat Gluten (as it seems to really help the consistency of the bread and extend its shelf life) and salt. I mix that for a minute or two then start adding the remaining flour. I require more than 8 cups of flour to reach the desired consistency. Usually more like 12 cups. Watching the dough scrape the mixer clean is the best indication. Second best indication is to poke the dough; if my finger sticks, it needs more flour. Be careful not to add too much flour, though, or the bread will be dry. If the dough is still sticky, you can always knead it on a surface sprayed with cooking spray. 
  • Bake at 350 and check the bread at 25 minutes. In my last three ovens, it has taken 30 minutes to be totally done. 
  • Remove immediately from pans to cool on racks.
  • Butter the tops. 


Eat while hot for one of the best homemaking experiences of your life!

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