Very Best 100% Whole Wheat Bread
- Ready In:
- 1hr 11mins
- 5 1⁄3 cups water, warm
- 1⁄4 cup yeast, scant
- 2⁄3 cup oil, may use coconut, olive, canola, vegetable
- 2⁄3 cup honey
- 1⁄4 cup molasses, may substitue 3T brown sugar with 1T water
- 2 1⁄2 tablespoons salt, I use Real Salt
- 3 tablespoons dough enhancer
- 1⁄3 cup vital wheat gluten
- 15 cups whole wheat flour, much better if you grind your own wheat
- Mix water, yeast, oil, honey, and molasses.
- While yeast is proofing (if not instant), grind flour.
- I start adding 10 cups flour, salt, dough enhancer, and wheat gluten, while yeast is proofing (no wait necessary if using instant yeast). Mix until even consistency.
- Add remaining flour minus about 2 cups.
- Mix until the consistency is some what even. Then continue to slowly add flour 1/2 Cup at a time until the dough quits sticking to the sides of the bowl. It should be tacky to the touch. The trick is to have enough consistency to stand up with the least amount of flour so the bread will be fluffy. It will most likely be around 15 cups (I believe it may be less if you are in a lower altitude area). If the dough mixture isn't "cleaning" the sides of the mixer, it is too wet. I sometimes add up to one additional cup -- I think altitude and humidity influence how much is needed, as well as how packed the flour is (if I get my mill full and "packed" the recipe takes less flour -- hence the need to add a l/2 cup at the end of the ingredient addition process.
- Mix on medium speed 5-7 minutes in Bosch or other heavy duty mixer.
- Put dough in a greased bowl to rise for 30 minutes (will get about about double in size).
- Shape loaves and put into 4 greased loaf pans, let rise another 30 minutes (I use a kitchen scale and my loaves are very close to 2 pounds each).
- Put loaves in preheated 350 degree oven and bake 36 minutes.
- I let it cool in the pans for about 10 minutes, then 20 minutes on a rack.
- I wrap in plastic wrap then store in a bread bag. We eat a lot of bread (toast for breakfast, sandwiches for lunch -- family of 6) so I am able to keep a couple of loaves out and a couple in the freezer. It's gone in a week. Enjoy!
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RECIPE SUBMITTED BY
I'm a stay at home mom with 4 children. I love discovering great recipes and cooking techniques. Since my 4 children have recently gotten out of the preschool years, I have taken more time to catalog and organize my recipe collection. I appreciate all the wonderful recipes I have found here and the effort to input them. My family and I appreciate the good food that has become part of what we regularly enjoy eating. Besides cooking and taking care of my children and family, I love reading and playing piano. I also love classical guitar, and as my kids grow older, I would like to devote time to learning to play better (I'm really just a beginner). The arts bring me a lot of joy (music, visual, performance, literary, culinary). I also find joy in the beauty that is in the world and nature... I'm fortunate to live close to the beautiful Wasatch Mountains and not too far from many beautiful national parks in the state of Utah. I feel we have a responsibility to reach out and help others, and as a follower of Jesus Christ, I hope to make a positive contribution to my family, local church congregation, neighborhood, community, and to worthy causes that inspire me. I find that many charitable organizations are not giving enough to help the less fortunate or to whatever is their cuase, but I really like The Smile Train, and the programs of the Church of Jesus Christ of Latter-Day Saints which are mostly run by volunteers (main humanitarian missions... eyeglasses, clean water , Neonatal Resuscitation, Emergency Response, Wheelchairs, Food Production, and Immunizations). I am very thankful for a good and abundant life and am sad for the great suffering that many people endure in life. I believe in an Eternal equalization or fixing of injustice, and I look forward to the day God will surely make everything right.