About a year ago a high school friend who lives nearby told me about a great recipe for wheat bread. I went to her house and she gave me a demonstration and I have been making it ever since. It is healthy, delicious and relatively easy to make. I have a wheat grinder and grind my own wheat for it but I am sure you could use whole wheat flour from the store. This year for Christmas I gave about 12 loaves away, with a jar of jam, to neighbors and friends. Everyone loved it. I have a big kitchen aid mixer but I do this all by hand and it really isn't a big deal. In fact, I think it is kind of therapeutic kneading the dough. So, if anyone feels ambitious or is wanting a good bread recipe, here you go.
Perfect Whole Wheat Bread
10+ cups whole wheat flour (freshly ground white wheat is the best)
2 T. yeast (SAF) - this yeast comes in a vacuum packed block, I buy it at Macey's
½ c. wheat gluten - this is just on the baking aisle and it says right on it wheat gluten
4 c. warm water
1/3 c. oil
1/3 c. honey
1 T. salt
Combine 4-6 cups of the flour, yeast, gluten and water together in a large bowl. Mix/stir for one minute. Cover and let sit for 10 minutes. Add oil, honey, salt, and the rest of the flour a little at a time until the dough handles easily. Knead by hand until elastic, about 12 minutes. Keep adding flour as needed to keep the dough from sticking to the table. Divide into three portions for loaves and place in bread pans. Let rise on the counter until they double in size, about 30 minutes; just watch them so they don’t rise too much lest they fall during baking. Bake @ 350 for 30 minutes.
10+ cups whole wheat flour (freshly ground white wheat is the best)
2 T. yeast (SAF) - this yeast comes in a vacuum packed block, I buy it at Macey's
½ c. wheat gluten - this is just on the baking aisle and it says right on it wheat gluten
4 c. warm water
1/3 c. oil
1/3 c. honey
1 T. salt
Combine 4-6 cups of the flour, yeast, gluten and water together in a large bowl. Mix/stir for one minute. Cover and let sit for 10 minutes. Add oil, honey, salt, and the rest of the flour a little at a time until the dough handles easily. Knead by hand until elastic, about 12 minutes. Keep adding flour as needed to keep the dough from sticking to the table. Divide into three portions for loaves and place in bread pans. Let rise on the counter until they double in size, about 30 minutes; just watch them so they don’t rise too much lest they fall during baking. Bake @ 350 for 30 minutes.
****If you are ever in the market to invest in a big wheat grinder, NutriMill is awesome.
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