Monday, May 9, 2011

Whole Wheat Bread

Simple Recipes Using Food Storage

2 pks. dry yeast (2 TBS)
3 1/2 cups warm water, 120 degrees
1 TBS salt
1/3 cup honey
1/3 oil
7 cups whole wheat flour, approximatly

Plave warm water, yeast and honey in bread mixer (ie Bosch). Mix on low for a few seconds. When the yeast hasd activated (bubbles) add the oil and salt. Mix briefly. Then add about half the flour. Knead. Slowly add the rest of the flour until dough just pulls away from the side of the mixing bowl. Dough will still be a little bit sticky. Allow the mixer to knead the dough for about 12-18 mins to fully develop the gluten.

After kneading, cover and let dough rise in bowl until almost doubled. Punch down. With well oiled hands remove dough from bowl and shape into loaves. Dough should be elastic with a silky appearance, and should not stick to you, its self or the bowl.

Place in well greased loaf pans. Cover and let rise in a warm place until doubled. A warm oven (not over 85 degrees also works well).

Bake at 350 degrees for 30-45 mins, depending on the size of the loaf and loaf pan. When loaves are done remove immediately from pans and let cool on a wire rack. Wipe pans down while hot and you won't even have to wash them!

This recipe is also very good and yields a lighter bread if half wheat and half white flour is used. This is they way I usually make it. I also butter the tops of the loaves lightly after removing them from the oven for a softer crust.

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