Whole Wheat Bread
| 5 C Warm Water (105 to 115 degrees) 3 Tbsp Instant Yeast (I use SAF brand) 1/2 c. Honey 1/2 c. Oil (can use half as much when using fresh flour) 2 Tbsp Dough Enhancer (optional) | 13 c. Flour (fresh ground, above 13% protein is best) 1/2 c. Vital Wheat Gluten (helps stop crumbling, makes a lighter loaf) 1 1/2 Tbsp Real Salt or Sea Salt |
| Add water, honey, yeast, oil and 5 cups of flour. Turn on your kitchen machine, then add the vital-wheat gluten, remaining flour (until dough cleans sides of bowl),dough enhancer and salt. While the mixer is still running, push the auto-knead button if you have one, otherwise let it knead on a medium speed for 3-4 minutes. Remove dough from bowl, form loaves, let raise for 25 minutes, then bake for 30 minutes at 350. I usually get 5 loaves from this recipe. I also pat the top of the loaves after I form them before putting them in the pan to help get rid of air bubbles. I also spread a little oil or spray non-stick cooking spray on the tops of the loaves to help them raise better. | |
Thanks for posting your bread recipes. One of my goals this summer is to bake more of our own bread, so I appreciate tried and true recipes! My friends and I recently did year supply/healthy cooking class for our ward (focused on cooking with dry milk, wheat, oatmeal and crock-pot dinners). Next week, two other ladies (both great cooks) are doing a Part 2 that focuses on beans and more ways to use wheat. Let me know if you are interested in any of the recipes.
ReplyDeleteHope we can get together again sometime this summer!
Absolutely! I'd love the recipes and we'd love to get together with you whenever we can!
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