Whole Wheat Bread
- Ready In:
- 30mins
- Ingredients:
- 7
- Yields:
-
2 Loaves
ingredients
- 7 -8 cups whole wheat flour
- 1 tablespoon dough enhancer or 1 tablespoon vital gluten
- 2 tablespoons instant yeast
- 2 teaspoons salt
- 2 1⁄2 cups warm water
- 1⁄3 cup olive oil
- 1⁄3 cup honey
directions
- 1. Combine the warm water, yeast, and two cups of fresh whole wheat.
- flour in a large mixing bowl. Allow to sponge (just let it sit and it will bubble up and look kind of like a sponge) for 15 minutes. Add the honey, oil, Dough Enhancer, salt, and 4-5 cups additional flour until.
- the dough is stiff and cleans the side of the bowl.
-
2. I make this in my kitchen aide mixer and mix on speed 4 for 7 minutes for the kneading or you can do the following:
- With oil on hands, remove the dough from the mixing bowl and place.
- on oiled surface. Knead the bread by hand 800 strokes or 20 minutes.
- It should be very smooth and elastic with small bubbles or blisters.
- beneath the surface of the dough. Be sure to add the minimum amount of.
- flour to keep the dough soft and pliable. The sponging of dough.
- eliminates the need for two risings by shortening the rising time.
- 3. Shape into loaves. Roll dough out two times the length and one times.
- the width of your bread pan. Starting at one end, roll the dough, sealing.
- each roll with fingers. Place in pans previously well greased with.
- cooking spray or hard shortening. Allow to rise in a slightly warmed.
- oven (84° to 88° F.) or other warm place until doubled in size (about 30-45 minutes).
- 4. Bake loaves 25-30 minutes in a 350°F oven. Bread is.
- cooked through when it sounds hollow when tapped on the bottom, and.
- when the top and sides are a golden brown color. When loaves are done,.
- immediately remove from pans and let cool on a wire rack. Placing the.
- bread on its side may help to reduce the risk of falling. Allow to cool.
- thoroughly before placing in plastic bags or the bread will sweat.
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