Wednesday, September 2, 2009

100 % Whole Wheat Bread

100% WHOLE WHEAT BREAD    (Makes 5 - 2 pound loaves)

I can make 5 loaves from grinding the wheat/grains to taking the hot bread out of the oven in 1 1/2 hours.  The aroma of fresh baked bread seems to escape the walls of the kitchen into the neighborhood.  It is a mystery how many family members seem to pop in just at the moment I am placing the loaves onto their cooling racks!

6 Cups warm water (approx. 115 degrees)
2/3 Cup Canola Oil
2/3 Cup Honey
3 Tbs. Dough enhancer (I use Honeyville brand)  Makes bread lighter and fluffy.  
2 Tbs. sea salt
1/3 Cup Vital Wheat Gluten  (makes lower carb bread)
3 Tbs. Instant Yeast (I use SAF brand)
6-8 Cups fresh (if you have a grinder) ground wheat flour to begin with, You will use a total of 10-11 cups for total recipe.
(Flour amount varies depending on humidity) 

I use a  Bosch Mixer which makes 5-6 loaves at a time with no problem.  You can use a high power Kitchen Aid, or knead yourself if you choose.  
I would divide this recipe in half for using a Kitchen Aid or self kneading.
Add the first 7 ingredients to mixer bowl and pulse mix or slow speed just to blend.

The next step is important:  Add quickly the flour and mix on low speed.  When the dough pulls away from the bottom and sides of the bowl, 
set a timer for 8-10 minutes on speed 1 to develop the gluten.  If using a kitchen aid (must be a powerful mixer to handle this dough), or by hand 
knead until you can feel the elasticity in the dough.
Test the dough by oiling your hands well, take a small piece of dough and slowly stretch it between your fingers.  You should be able to do this
to a thin "window" without the dough tearing apart. (It will have elasticity).

Shape dough into oblong shape and place into bread pans.  With a very sharp knife or single edge razor blade, make 3 cuts diagonal across the loaf.
This will keep the loaf from forming too high of a dome while baking.  Cover with dry tea towel and let rise for 30-35 minutes.

Bake at 350 for 30-35 minutes.  The internal temperature of the bread should be 200 degrees F.  When completely cool on racks, put into bread bags.

This baked bread can be frozen for 45 days without freezer burn.  It is important to keep the bread in the refrigerator after the first few hours as there is no preservatives in the bread.
Whole grains can become rancid very quickly and black mold will appear if not stored properly in the fridge or freezer.
For variations you can add:  any seeds, whole grains, oats etc.
For cinnamon bread:  roll the dough to a rectangle, coat with margarine or butter.   Top with a mixture of brown sugar Splenda and lots of cinnamon.  Roll into a log and bake as directed.

Click Here for Printable Recipe

No comments: