Thursday, February 4, 2010

Whole Wheat Bread

Whole Wheat Bread
(perfected by Scott's Dad Randy Black)

3 1/ cups whole wheat flour
1/3 cup gluten flour
1 T + 3/4 tsp instant yeast
2 1/2 cups steaming hot tap water (120-130 F)
1 T salt
1/3 cup oil
1/3 cup honey or sugar
1 1/4 T lemon juice
2 1/2 cups more whole wheat flour

Mix first 3 1/2 cups of whole wheat flour, gluten and yeast in a mixer with a dough hook. Add water while mixer is on and mix for 1 minute. Cover and let rest for 10 minutes. Add salt, honey oil and lemon juice. Beat for 1 minute. Add last flour one cup at a time, beating in between each cup. Beat for 10-15 minutes until the dough pulls away from the sides of the bowl. Beating it for the full 10-15 minutes will make a very soft dough.

Heat oven to lowest temp. (170 F). Turn dough onto an oiled counter top and knead together. Divide and shape into two loaves and shape into oiled bread pans. let raise in warm oven for 10-15 minutes, or until the dough reaches the top of the pan.Do not remove bread from oven. Turn oven up to 350 F and bake for 30 minutes. Remove from pans and cool on racks.

Makes two large loaves.


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