Emilie's Whole Wheat Bread
Ingredients
- 7 cup whole wheat flour (grind your own if you have a wheat grinder)
- 2/3 cup vital wheat gluten
- 2 1/2 Tablespoon instant yeast
- 5 cups hot water (120-130 F)
- 2 Tablespoon salt
- 2/3 cup oil
- 2/3 cup honey or 1 c. sugar (Actually I use real maple syrup here)
- 2 1/2 Tablespoon bottled lemon juice (I use apple cider vinegar...it's for preservative)
- 4 1/2-5 cups whole wheat flour
Instructions
- Mix together the first three ingredients in your mixer with a dough hook. Add water all at once and mix for 1 minute; cover and let rest for 10 minutes (this is called sponging). Add salt, oil, honey or sugar, and lemon juice and beat for 1 minute. Add last flour, 1 cup at a time, beating between each cup. Beat for about 6-10 minutes until dough pulls away from the sides of the bowl. This makes very soft dough.
- Pre-heat oven for 1 minute to lukewarm and turn off. Turn dough onto oiled counter top; divide, shape into loaves place in oiled bread pans. Let rise in warm oven for 10-15 minutes until dough reaches top of pan. Do not remove bread from oven; turn oven to 350 F and bake for 30 minutes. Remove from pans and cool on racks. This recipe can be halved to make 2 loaves.
Notes
- Makes 4 8X4 inch loaves.
- I ONLY use Bakers Secret 8x4 inch non stick pans
- **Another tip..when the dough is put into the bread pans, squish the dough softly into the corners of your bread loaf pans. This will make your bread cook more evenly and not have the large lump in the middle of your loaf.
- If you'd like to make white bread instead there's really no need to add the vital wheat gluten
