Friday, March 4, 2011

Whole Wheat Bread

This is the bread that I make every week. My kids eat it for breakfast every day.

It makes 3 loaves. I freeze them until we're ready for the next loaf. They freeze great and thaw within about an hour or 2.

In a mixer add:
2 1/2 c. very warm water
1 1/4 Tbs SAF yeast
3 1/2 c. wheat flour
1/3 c. vital wheat gluten flour

Mix 1 minute and let it rest for 10 minutes.

1 Tbs salt
1/3 c. oil
1/3 c. honey
1 1/4 Tbs dough enhancer
While mixing this all in with a dough hook, gradually add
2 1/2 c. wheat flour

Beat for 6-10 minutes on level 3 for Bosch mixer, you choose for kitchen aid.

Let dough rise until double. Preheat oven to 170 degrees. Shape into loaves and place in oiled (cooking sprayed) bread pans, then put it in the oven and turn the oven off. Let them rise until double again, take them out of the oven and preheat it to 350 degrees. Bake for 25 minutes at 350.

1 comment:

melissa said...

I really liked this bread. It's much lighter than most wheat breads. Also, three loaves is the perfect amount for one batch. Love that!