Wednesday, September 24, 2014

Whole Wheat Bread

Whole Wheat Bread

3 cups warm water
2  T instant yeast
1 ½ T wheat gluten
1 ½ T dough enhancer
1/3 c light olive oil
1/3 c honey or agave
1 T Real salt
7-8 c whole wheat, fresh ground (if possible)

Place warm water, yeast, honey, gluten, dough enhancer, oil, and honey in mixer bowl and pulse to combine.  Add 4 cups of warm, fresh ground flour.  Mix for 1 minute to combine and then allow to rest for 5 minutes.  It will grow and bubble during this time.  Add salt and then add remaining flour one cup at a time until the dough “cleans” the bowl (the dough will stick together in the center; the sides of the bowl will be clean.)  Do not add too much four!  Allow mixer to run for 10 minutes, then immediately shape into desired loaves or rolls (3 good loaves, 9 mini loaves, 2 pans of rolls, or 24 American scones).  Allow to rise for 30 minutes in the oven.  Then turn the oven to 350 and allow baking to begin.  Bake bread for 25-30 minutes (15-20 for mini loaves) until it is brown on top and sounds hollow when tapped.  Bake rolls for 15-20 minutes until completely light brown on top.  Bake American scones in hot oil for 15 seconds on each side.  Immediately remove bread from pan and lie on side.  Enjoy!

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