Thursday, May 8, 2008

Whole Wheat Bread

This is my current FAVORITE bread recipe. It is 100% whole wheat but it is light and soft stores well.

6 cups warm water
3 TBS. salt
3/4 cup canola oil
1 1/4 cup honey
3 TBL dough enhancer
1/4 cup gluten
5 TBL SAF instant yeast
8+ cups fresh ground flour (I like to use white winter wheat the best)
**the dough enhancer and gluten help the wheat bread be lighter and stay fresh a little longer. They are not necessary, but I always use them.

Put all ingredients in bowl. Mix briefly, continue to add flour until dough begins to pull away from the sides of the bowl. When the sides of the bowl are clean and the dough is starting to lift clean off the bottom then you know you have enough flour. The dough will still be sticky.

Knead in machine for 8-10 minutes. If dough starts sticking add a little flour.

Spray hands with Pam. Remove dough onto slightly oiled counter. Divide into 4-5 loaves. Shape the loaves and place in well sprayed (PAM) pan. Cover with clean dry towel and let rise until double in size (about 45 minutes).

Bake in preheated oven at 350 for 30-35 minutes. (I actually bought an instant thermometer because my bread was doughy too often. The internal temp should be 200.)
Cool on rack before putting into bread bags. This bread can freeze for one month.

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