Whole Wheat Bread
This bread is one of my main staples. I eat it at least once, sometimes twice a day. It has really helped with weight loss as it is very filling and chuck full of nutrients. The dough doesn’t need to rise in the bowl, only in the pans so it can be made from start to finish in less than 90 minutes, wheat grinding included.
Whole Wheat Bread
Yield: 5 loaves
Time: 1 1/2 hours
Recipe adapted from Deborah Bracken
6 C hot water
2/3 C sugar (or honey)
2 T salt
2/3 C oil
2 T dough enhancer
5 heaping T vital wheat gluten (wheat gluten and dough enhancer can be purchased at most Walmart stores. It’s usually found on their new Food Storage Isle)
3 heaping T yeast (I use active dry if you use instant yeast you only need 3 T)
12-15 C freshly ground wheat flour (approx. 10 C wheat kernels)
1. Grind up your wheat. This is my Kitchen Mill that grinds the wheat into flour. You can buy them online for about $150. Pricey? It is worth it! Wheat kernels are said to last for up to 30 years. I get a lot of peace of mind knowing that I have a lot stored up in case we come upon hard times.
2. While the wheat is grinding away put the first six ingredients into your mixer. Make sure the water is hot.
Dough enhancer and wheat gluten used to be difficult to find, but now most grocery stores carry them. I have even found them at Walmart recently on their food storage isle. If you are not planning to go through them very quickly I would store them in the freezer.
3. After the wheat is ground add 3 cups into your mixer and let it mix on low for 1 minute.
4. Add the yeast.
5. Keep adding the flour one cup at a time until the dough scrapes the edges of the mixer clean.
6. Mix on high for 10 minutes.
7. Let the dough rest in the bowl for 5 minutes.
8. Spray 5 medium sized loaf pans with cooking spray.
9. Separate the dough into 5 equal parts and place in the pan. Pick each loaf up and smack it to get the air bubbles out. My twin boys always come a runnin during this part saying “Hey I want to spank that bread too!”
10. Round each loaf into a ball and place it back in the pan.
11. Put in a warm 170 degree oven and let rise for about 20 minutes, or until the dough has risen 1 inch above the edge of the pans.
12. Turn oven up to 350 degrees, leave the loaves in while the oven temperature rises. Bake for 25 minutes. (The 25 minutes includes the time it it takes for the temperature to rise)
13. Let the loaves cool on a wire rack. After about 5 minutes you can slice into a loaf for that first wonderful slice of hot bread from the oven. There’s nothing like it! Delicious. I store the remaining loaves in freezer.
Now just a word about mixers. I have tried this recipe in my Kitchen Aid…and the poor thing just doesn’t have the strength. The dough is too heavy. The Bosch is really the only thing to use here, it works like a champ. My mother has had her Bosch going on 25 years now and it is still running well. They are a wonderful investment. One I couldn’t do without!