Sunday, December 4, 2011

Whole Wheat Bread - Soooo Delicious!

I have been making this recipe for years.  I don't remember where I got the basic recipe but I have changed it as I learned what works.  This comes out well with great texture and the flavor is pretty good. I took photos as I went so you can see what it should look like as you progress.


4 cups water heated to 110 to 115 degrees.
3 TBS Active Dry Yeast
1/2 Cup Honey
1/2 Cup Vegetable Oil
2 TBS Kosher Salt
1/2 Cup Wheat Gluten Flour
1/2 Cup Wheat Germ
2 Cups King Aurthur’s Whole Wheat White Flour
3-5 Cups Best for Bread White Flour


1.  Dissolve yeast in warm water that is between 110 and 115 degrees.
2.  Add honey and stir until dissolved.  Let stand 10 minutes.
3. In large 4 cup measuring cup place 1 cup King Arthur's Whole Wheat flour, wheat germ, gluten flour, and 1 cup Gold Medal Best for Bread flour.  Add salt and stir until incorporated.

Yeast mixture should be bubbly.

4. Add flour mixture to yeast mixture and stir well.

5. Add oil and mix well.

6.  Add enough of the Gold Medal Best for Bread flour 1/2 cup at a time until dough is thick enough to turn out onto clean floured surface.
7. Sprinkle more flour on top of the dough and fold the dough onto itself and press down with the heels of your hands.  Turn the bread 1/4 turn and repeat the process.  If the dough is sticky add more flour 1/4 to 1/2 cup kneading by folding and pressing for about 10 minutes or until dough is not longer sticky.  Flour the surface as needed so that the dough doesn't stick to it either.

8.  Form dough into a ball.
9.  Pour a small amount of vegetable oil into a large mixing bowl. 
10.  With your hand spread the oil around the bottom and sides of the bowl.
11.  Place the dough in the bowl and then turn the dough upside down.  This will make sure that the dough gets oiled on both sides.  This helps keep it from sticking to the cloth while raising.
12.  Wet a clean dish towel with hot water and wring it out well.
12.  Place the dish towel over the bowl and place in a cool oven with the oven light on.  Let dough raise until double in size.  This can take up to an hour.  If the dough raises too fast you can punch it down, press the air bubbles out by kneading the dough for a minute.  Form back into a ball, place in the bowl, cover with cloth and let raise again.
13.  Spray with vegetable spray four bread pans.
14.  After dough has raised remove from bowl and knead the air bubbles out for about a minute. Spray the work surface first with vegetable spray or brush with vegetable oil so the dough won't stick to it.
15. Form the dough into a ball and cut it in half.  Then cut the halves in half to make four balls.

16. Roll with a large rolling pin a piece of the dough working out the bubbles.  Try to roll the dough to the size of the baking pan.

17.  Begin at the furthest edge away from you and roll the dough towards you.  With each roll press the dough into itself. When finished rolling the dough seal the edges and tuck them under forming a roll.

18.  Place the roll of dough into a greased bread pan and press down slightly.
19. Let raise until double in size without covering.  Spray tops of loafs with cooking oil to keep from drying out if you are in a dry climate.
20.  Bake at 350 degrees for 55 minutes.  Bread should be crusty on top and golden brown. 
21. Remove bread from pans as soon as you take them out of the oven.  Let the loafs cool on cooling racks and then bag them in plactic bags.  Can be frozen for several weeks.  But I always eat them right away, within a week.  We love bread at our house as you can see. Makes four large loafs.

21. Slice and eat!  Enjoy!

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