7.07.2012

Wheat Bread


5 cups hot water
2/3 cup honey
1 Tbsp. salt
1/2 cup oil
5 cups whole wheat flour
3 Tbsp. instant yeast
7-9 cups whole wheat flour (I ususlly use almost 9 cups)

Combine hot water, honey, salt, and oil in Bosch bowl with dough hook. Add first addition of flour and mix on speed one for 30 seconds. Then add yeast and mix, then let sit for 15 minutes (I'm too impatient for this, and it still works).

Still using speed one, begin adding 2nd addition of flour. Add until the dough sticks to the hooks, but cleans the sides of the bowl. Lock the lid, and increase speed to three, and mix/kneed for 3-8 minutes.

Divide into 4 equal parts, and form in to loaves. Put into pans, then set the pans in the cool oven. Make sure the racks are adjusted to allow the bread to raise. Close the door and turn on the oven light.
Wait until the loaves have doubled in size (about 20 - 30 minutes). Then, turn on the oven to 350 degrees and bake for approximately 30 minutes, or until golden brown.

For convection oven: convection bake at 325 degrees for approximately 25 minutes. This will give the bread a slightly lighter texture.

I love this recipe. It combines my favorite all whole wheat recipe from my frient Stephanie and my sister Jacquee's no pre-heat recipe. Enjoy the simplicity!

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