4 cups water (warmed if not using fresh ground wheat flour)
1/2 cup honey
1/4 cup oil (I use olive oil)
1 Tbsp. Real salt
2 Tbsp. dough enhancer- optional
2 Tbsp. vital wheat gluten
9 cups of wheat flour
3 Tbsp. yeast
My friend makes the yummiest breads, rolls, and bakery items. I used to come home with a fresh loaf of bread on my porch and my husband would tell me the bread fairy had come again. What was most amazing was it was 100% whole wheat, yet light and fluffy. I had her come over a few years ago and show me step by step how to make it and I'm happy to share that recipe with you today (although hers still tastes better than mine).
I have a Bosch mixer so you may have to adjust the mixing times if not using a Bosch.
Knead for 1 minute then check the texture of the dough by pinching it with your fingers. If your fingers sink right through add more flour, if it feels real stiff add more water. You want it right between those two. Now knead on low for 5 more minutes.
I was having problems with my bread looking done on the outside but still being doughy in the inside. I was so frustrated, so I called Kitchen Kneads, this awesome local bulk food and kitchen appliance store. They were so nice and gave me this trick I have used ever since for perfectly cooked bread. I don't preheat my oven. Just place all three bread pans in the oven and then turn it on to 350. Bake it for 30-35 minutes. Mine is perfect at the 35 minute mark.
I’m Annie, a Mother of Influence and Master Herbalist. Welcome to my place where I share what I have learned of natural and frugal living, healthy eating and living, gardening, homeschooling,herbal crafting, preparing temporally and spiritually, and love for God and Country.
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