Whole Wheat Bread

This recipe came from Ashley McLane at our Bread Basics activity. The bread is amazingly delicious as a broiled cheese and tomato sandwich :)

Whole Wheat Bread

Makes 6 loaves

In mixer bowl, add:

3/4 C honey

1/2 C oil

1 1/2 T salt

Add:

6 C hot water (100-110 degrees)

Add and begin kneading:

About 12 C whole wheat flour

(this is not the total amount of flour, you will add more later)

Add:

1/3 C vital wheat gluten

2 level tablespoons yeast (Ashley recommends Saf brand-instant yeast)

Continue kneading while adding whole wheat flour by the cupful until a total of about 16-18 C is kneaded in. This should be quite sticky and just starting to clean the side of the bowl. DO NOT ADD TOO MUCH FLOUR.

Knead for 7 minutes.

Divide dough into 6 loaves of about 1 1/2 pounds each. Shape into loaves. Spray loaf pans with cooking spray and place loaves in pans.

Preheat oven for 1-1 1/2 minutes. TURN OVEN OFF

Let dough rise in oven until rounding over the pan (about 25-30 minutes).

REMOVE FROM OVEN WHILE PREHEATING TO 400 degrees

Bake 15 minutes. Reduce heat to 350 degrees. Bake 15-20 minutes more.

Light spray tops of bread with cooking spry. Tim out onto cooling racks.

To thaw frozen loaves:

Place loaf in an open bag in the microwave fro 3 minutes.

Note: You can still make bread if you do not have a standing mixer. Just use a large bowl and your hand mixer (or a spoon and your woman power!) until you get to the point where you have added enough flour that the dough is beginning to get thick. THen just dump it out onto a floured surface and continue adding the rest of the flour and kneading with your hands as your recipe directs. Don't be afraid to dig in, making bread is a hands-on activity!