Friday, September 25, 2009

Whole Wheat Bread


5 cups water
1/2 cup olive oil
2 tbs salt
10ish cups freshly milled whole wheat flour
1 cup brown sugar (or honey)
2 tbs 1 tsp yeast
3 tbs gluten
a few cups more flour to add while kneading


Add all ingredients, in order, (except the extra flour) in a heavy-duty mixer with dough hooks. Turn on low and begin mixing. Once mixed, add the extra flour gradually, increasing the speed as needed. Add flour until the dough cleans the side of the bowl. Knead on high speed for 8 minutes.

Grease a bowl with cooking spray. Turn the kneaded dough into the bowl and let rise until doubled, about 2 hours.

Punch down the dough. Divide into three loaves. Shape the loaves and place in oiled bread bans. You can score the tops with a knife for effect and to keep the bread from splitting.

Cover and let rise for 20-30 minutes.

Bake in a preheated 375 degree oven for 35 minutes. I turn mine around after about 20 minutes so they get evenly browned.

Let rest in pans for 5 minutes. Turn out and cool for at least 30 minutes before slicing.



Craig and Linda said...

Thanks for sharing your recipe! I'm going to write it down and save for when we get a mixer again (sold it for the travelling life!). I remember your bread from some ABC occasion - it was delicious!

Alex said...

Wow, that looks great! I really want to try fresh ground wheat... I wonder how much bread I have to bake before I can justify a grinder. How long can you keep wheat before you grind it?

Desiree said...

You can keep wheat for a long time. Joseph kept wheat for 7 years. The container matters though.