holly homemaker

Sunday, February 26, 2012

My new favorite 100% Whole Wheat Bread Recipe!

I finally decided to give in and try using Dough Enhancer in my bread recipe - I put it off for so long because I wanted my bread to be all "natural".   But can I tell you?!?  I am so excited about my bread now!  It is fluffy and spongy and it is still all wheat!  My kids really like my "brown bread" now!  It doesn't crumble - it is similar in texture to store bought wheat bread.  Here's the recipe I use (I've changed it a bit so that it works for me, use more or less flour and change your baking time so you get it just the way you like it)

100% Whole Wheat Bread (makes 5 large loaves)

6 cups steaming hot tap water
14-16 cups freshly ground wheat flour (I prefer white wheat)
1/3 c. Vital Wheat Gluten
2/3 c. instant mashed potato flakes
1/2 c. dry powdered milk
4 T. dough enhancer
1 c. canola oil
2/3 c. honey
 3 T. yeast
2 T. kosher salt (I've also used regular salt and it turned out good)

Place the  hot water into your mixing bowl.  Add 10 cups of wheat flour.  Turn the mixer to speed 1 and while running, add all other ingredients in the order listed.  Continue running the mixer and add 4 cups wheat flour.  Add enough flour until the dough cleans the sides of the bowl (you want soft, but not sticky dough).

 Then turn the mixer to speed 2 and mix for 10 minutes.  Divide the dough and shape into 5 loaves.  Place into greased loaf pans, cover with a clean dishcloth, and let rise on the counter for 30 minutes. Once the 30 minutes are up, turn your oven on to 400 degrees.  When the oven is ready, place the loaves in and bake for 2 minutes.  Then turn the oven down to 350 degrees and bake for 30-35 minutes (I do 30 minutes)

Voila! :)

Here's a picture of Vital Wheat Gluten - it's a really fine powder