Basic Whole Wheat Bread
6 cups warm water
2/3 cup oil
2/3 cup honey
8 cups freshly milled whole wheat flour (additional flour needed later)
2 Tbsp vital wheat gluten
2 Tbsp dough enhancer
2-3 Tbsp Saf yeast (instant yeast)
4-8 cups additional whole wheat flour
2 Tbsp Real salt
2 Tbsp liquid lecithin (optional)
In Bosch mixing bowl combine water, oil, honey and lecithin (optional). Next add 8 cups whole wheat flour. On top of flour add gluten, dough enhancer, and SAF yeast. Using “M” (momentary) switch jog mixer off and on a few times. Then mix on speed 1 until smooth. Next add additional wheat flour. Add slowly so too much flour is not added. Stop periodically to test. (Add flour until the dough doesn’t stick to your floured finger when you tap it lightly). The amount of flour added will depend on the moisture and protein levels in the wheat. Look for spots on the walls of the Bosch bowl that are clear of dough momentarily. If dough still sticks to your finger add a little more flour.
When enough flour has been added, turn mixer to speed two and knead for 5 minutes. The dough stuck to the sides and bottom of the mixing bowl will completely clean off during this process.
Form dough into loaves. Let rise. (When dough is fully risen you should be able to put a small dent in the side of one of the loaves with your finger and the dent will not come back out, or it will come back very slowly.
Place loaves into a cool oven (not preheated). Bake at 350 degrees for 35 minutes.
First time bakers can use the “sponge” method. (Below)
Sponge Method: In Bosch bowl add water, oil, honey and lecithin. Don’t mix. Add 8 cups flour. Don’t mix. On top of flour add dough enhancer, gluten and yeast. (no salt). Jog in mixture using “M” switch. Then mix on speed one until smooth. Let stand for 10 minutes. Dough should rise to the spur gear in the middle of the bowl. (This is sponging and allows wheat bran to absorb mositure thus making the dough drier. Because the dough is drier less flour is added and the bread is lighter).
Next on speed one add the salt and the rest of the flour as described above. Knead for 5 minutes.
Fantastic Wheat Rolls
(Recipe can be doubled or tripled)
In Bosch blender combine:
2 cups hot water
3 Tbsp shortening
2/3 cup instant powdered milk (dry)
1 large cooked potato or 1 cup instant potato flakes
In mixer combine:
3 cups wheat flour
1/2 cup sugar
1 Tbsp dough enhancer
2 Tbsp yeast
1 Tbsp salt
Pour liquid mixture into dry ingredients and beat well. Mix in 1/4 cup vital wheat gluten and 3 to 3 1/2 cups additional wheat or white flour. Knead on speed 1 for 6-8 minutes to develop gluten. Shape into 24 rolls. Place on greased cookie sheet. Cover loosely with plastic wrap. Let rise until double. Bake at 400 degrees for 15-20 minutes. Yield 24 rolls.