Wednesday, February 4, 2009

Whole Wheat Bread

This makes 6 loaves of bread!

10 cups of whole wheat. (5 cups white wheat, 5 cups red wheat)
6 cups warm/hot water
3 TBS yeast
1/2 cup canola oil
1/2 cup honey
2 TBS wheat gluten
2 TBS dough enhancer
1 1/2 TBS salt

Grind wheat into flour. Add water to big mixer with dough hook (like Bosch or large Kitchen Aide). Add 2 cups of flour and mix. Then add yeast, oil, honey, gluten, dough enhancer and salt and mix. Keep adding flour until dough no longer sticks to side of mixer and doesn't stick to your finger if you poke it. (Turn off mixer before poking bread). Be careful not to add too much flour or bread with be hard, but it should take almost all your flour that your ground. Run mixer about 10 minutes to develope gluten strands. Pour onto greased counter and roll into a log. Pinch off 6 equal pieces. Shape into loaves and put in greased bread pans. Put in warm oven (heat to 150*F then turn off heat) and let rise for 20 minutes. Without taking bread out of oven, turn oven on to 350*F and cook for about 27 minutes. To get the perfect bread takes practice, so don't give up if your tops fall or your bread is dense the first couple of tries.

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