Whole Wheat Bready Goodness!
I LOVE the smell of fresh baked bread! And after several attempts at different recipes, my husband has finally perfected it! (Yes, I said my HUSBAND).
I’ve tried to make the bread, but let’s just say it doesn’t go so well and leave it at that shall we?
The recipe we used is from the Urban Homemakers website, and so far has been the most consistent we’ve tried.
- 2/3 C honey
- 2/3 C oil
- 6 C warm water
- 3 TB Saf Instant Yeast
- 1 1/2 – 2 TB Real Salt
- 12-16 C fresh whole wheat flour
- 3 TB Dough Enhancer
- 1/3-1/2 Cup Vital Gluten
Step 1: Combine the warm water, yeast, and 2 Cups of fresh whole wheat flour in a large mixing bowl or Bosch Mixer. Allow to sponge for 15 minutes. Add the honey, oil, dough enhancer, salt and 12-16 C additional flour until the dough begins to clean the sides of the mixing bowl. (We typically use around 13 -14 Cups.) Do not allow the dough to get too stiff (too dry). Dough should be smooth and elastic. It is a common mistake for the beginning bakers to add too much flour. (Dough should be soft, but NOT sticky)
Step 2: Knead the bread for 7-10 minutes or until it is very smooth, elastic, and small bubbles or blisters appear beneath the surface of the dough (Use speed 1 on the Bosch). If you are kneading by hand, be sure to add the minimum amount of flour to keep the dough soft and pliable by using a tsp of oil on your hands and kneading surface.
Step 3: Form the dough into 5-6 loaves. Place the dough into greased loaf pans. Allow to rise in a slightly warmed oven or other warm place until doubled in size (about 30-60 minutes).
Step 4: Bake loaves for 25-30 minutes in a 350 degree 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.
Bread Making Links: