Saturday, January 31, 2009

Breads; Whole Wheat Bread Recipe

This recipe makes 5 loaves. When cut in half, makes 3 loaves. (8 1/2 X 4 1/2 X 2 1/2.)
Use an electric mixer or knead by hand.
(Mix in bowl until flour is wet:)
* 5 1/2 C hot tap water (140 degrees F)
* 1/3 C honey
* 5 C whole wheat flour
* 1/2 C Gluten Flour
Add and mix for 15 seconds:
* 3 T dry yeast
* 2/3 C oil (olive or vegetable)
* 3 T lemon juice or 50 mg. ascorbic acid (Vit. C)
* 1 T salt

Continue adding flour (about 7 to 9 cups) until dough forms a ball and does not stick
to sides or bottom of bowl. Knead with an electric bread mixer for 6 minutes or by
hand about 10 minutes (300 kneadings).
With oil on your hands remove the dough from bowl and form into loaves. Before
placing loaf size dough into pan, fold and pound with side of fist a few times to get air
bubbles out and to make a tighter and more elastic-like loaf. Make a tight ball-shape
loaf and put in center of greased bread pan then place in a 125 degree oven or let
rise on countertop until double in bulk. Turn oven up to 350 degrees and bake for
about 30 minutes or until top and bottom crust are brown. Place on wire rack to cool.
Store in plastic bags.


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