This recipe came from a recipe book called Tried and True Recipes my friend put together for our Relief Society about a year ago.
I was wanting to try another wheat bread recipe and this one had the best and easiest ingredient list. It is also great for a food storage recipe because it doesn't use eggs, milk (just powdered milk), or butter.
I do have a wheat grinder. It's an attachment with my Kitchen Aid. I love it, but if you wanted to buy a bag of ground wheat at the store, that would work just fine too.
5 cups Hot Water
1/2 cup Potato Flakes
1/2 cup Sugar
1 cup Powdered Milk
2 Tablespoons Salt
1/2 cup Vegetable Oil
2 Tablespoons Yeast
10-14 cups Fresh Ground Whole Wheat Flour
Combine hot water, potato flakes, sugar, powdered milk, salt, and vegetable oil in mixer (or large bowl). When water temperature is luke warm, add yeast. Mix in 5 cups of wheat flour until the dough is elastic. Mix well. Then add 5-7 more cups. I ran out of my freshly ground wheat, so I added a cup or so of regular white flour. I didn't want to open a new can of wheat and get my grinder out again for one cup. Cover and let rise for 45 minutes. Punch down and turn dough over in bowl. Let rise 45 more minutes. After second rising, shape into loaves (mine made five medium sized loaves). Let rise a third time for 45 minutes and then bake at 375 degrees for 30-35 minutes. Place on cooling rack and wait until it is cool enough to eat. I used a little bit of margarine to melt on the top of the bread after it came out to make it extra yummy and a little shiny.
Elizabeth (7 years old) ate this as her afternoon snack. She was so excited!