Recipe for Whole Wheat Bread

Printer Friendly Recipe

This basic recipe for whole wheat bread uses freshly milled whole wheat flour. The recipe makes about 5 loaves so this is a good weekend project. Eat some of the bread now and freeze some for later.

Ingredients:

6 cups warm water
2/3 cup canola oil
2/3 cup honey (or 2/3 cup sugar)
3 tablespoon instant yeast
3 tablespoon dough enhancer
2 tablespoon salt
2 cups high gluten flour (or 2 tablespoon Vital Wheat Gluten)
10 - 12 cups whole wheat flour

Directions:

Step 1: Use Your Bread Mill to grind the wheat
Use your bread mill to grind 6-8 cups of wheat. (Hard white wheat works well for this recipe). This will yield 10-12 cups of flour.

Step 2: Mix Ingredients
Using a heavy-duty mixer with a paddle attachment, mix water, oil, honey, yeast, salt, dough enhancer, and high gluten flour on low speed.

Step 3: Add Flour
Add whole wheat flour until dough cleans the sides of the bowl and comes up from the bottom. Do not add more flour at this point. The dough should be very sticky.

Step 4: Knead
Knead on speed 1 for 8 minutes or until the gluten has been developed.

Step 5: Place the Dough on the Counter
Slightly oil hands and counter and turn dough out onto counter. Divide dough into loaves.

Step 6: Shape Your Loaves
Shape loaves (about 5) and place in well-greased or sprayed pans. Cover and let rise until doubled.

Step 7: Bake
Bake at 350°F for 30-35 minutes or until inside temperature is 180°F (use Instant Read Thermometer).

Step 8: Eat
For best results allow your wheat bread to cool for about 45 minutes before cutting.

Source: www.TheWonderMill.com