Tuesday, March 9, 2010

Whole Wheat Bread

Sorry, but you must have a big mixer (like a Bosch) for this recipe. If not, cut the recipe to 1/3 and make two loaves--that amount could be mixed and kneaded by hand.

7 c. hot water
½ c. powdered milk
½ c. canola oil
1 c. mashed potatoes (1 c. boiling water + ½ c. potato pearls)
½ c. sugar or 2/3 c. honey
3 T. instant yeast
2 T. salt
2 T. Vital Wheat Gluten (optional--makes a softer loaf)
2 T. Dough Enhancer (optional--keeps bread fresh longer)
15-17 cups whole wheat flour (I use hard white wheat)

Put all ingredients except flour into mixing bowl and pulse until combined. Add 8 c. flour and mix well. Let this mixture stand for 5-10 minutes. (this step helps the flour absorb more water so you don’t need to add as much flour--makes for lighter bread--not dense and dry.) Add enough remaining flour until dough does not stick to a floured finger. Set mixer to speed 2 and knead for 10 minutes. This step develops the gluten and eliminates the need for the first rise.
Form dough into loaves (makes about 6) and place into greased pans. Cover with a thin towel and let rise about 1 hour or until doubled. (if it rises in a warm place, 30 minutes may be enough.) Bake at 350 for 25-30 minutes on center rack of oven. Immediately spray tops of loaves with water if you want a softer crust. Let cool 5 minutes then place on wire rack to cool completely. Put in plastic bags to store. If bread won’t be eaten in the next two days, put in freezer to keep fresh and thaw before using.
If you like texture in your bread, try adding ½-1 c. millet, cracked wheat, sunflower seeds, chopped nuts, etc., or any combination of the above. Millet is my favorite.

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