4 cups warm water
1 tablespoons salt
1/3 cups Oil
1/3 cups Honey
1 1/2 tablespoons Grandma’s Dough Enhancer
2 tablespoons Grandma’s vital wheat gluten
2 tablespoons Saf yeast (instant yeast)
7 cups ground whole wheat (white wheat gives a lighter flavor)
3 bread Pans 4×8
Grind wheat into flour. Add water and several cups of freshly ground whole wheat flour to mixer bowl with dough hook in place. Mix using a few short bursts of the spring-loaded jogging switch. Add the salt, honey, oil, Grandma’s Dough Enhancer and instant yeast and jog briefly. If the quality of your wheat protein is suspect, try adding an additional 2-3 tablespoons of extra gluten. While the mixer is kneading at speed one, slowly add whole wheat flour until dough starts to wipe clean the side of the mixing bowl. This should take most of the flour you have ground. It is better to add too little flour than too much. Allow the mixer to knead the dough until the gluten in the flour is properly developed. This takes about 10-12 minutes. Turn oven on to pre-heat to 150 degrees. Oil or flour your hands and shape into loaves and place in pans (previously well greased). Turn oven off. Put loaves in warm oven to rise until double in size. This will take about 25 minutes. When loaves are double in size set oven to 350 degrees and turn it on(leave loaves in oven ). Bake for 30-35 minutes. When loaves are done, immediately remove from pans and let cool on wire rack.
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