Saturday, March 28, 2009

Whole Wheat Bread

from Rachel B.

Description: I love this recipe because it’s delicious and it uses basic ingredients that I always have on hand. Also – the consistency is fabulous and not your regular whole wheat crumble. I use a Bosch mixer to make my bread, but it can be done by hand as well, just make sure you knead it enough. Also – not all wheat is created equal, if you find your bread is still crumbly after kneading it properly, try using a dough enhancer or 2 cups of white flour to each batch, and then upgrade your wheat purchase. I use Hard White Wheat from the Blue Chip Group and my bread turns out beautiful.

6 C warm water
2 Tbs Yeast
½ c sugar (or 2/3 c honey)
4-5 C flour
2 Tbs salt
2/3 C oil
More flour

Combine first 3 ingredients and let sit for 5 min while yeast becomes active.
Add the next 3 ingredients and mix for 5 min. Set your timer. (This is the part where the gluten is formed. It is a critical step and must not be skipped. The dough should be a silky consistency.)

After 5 min. is up. Add just enough flour to clean the sides of the bowl. Then mix for 8 minutes.

Let rise until double. (About an hour) Form loaves.

Let rise 25-30 min. Bake @ 350 for 25 min.

Number Of Servings: 5 delicious loaves

Preparation Time: About 20 minutes to mix

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