Monday, April 26, 2010

Whole Wheat bread, Yummy Goodness!

I have been making homemade bread for my family, on and off {mostly on} for about 10 years or so. WOW I can't believe it's been that long!
I found this recipe, sometime in the beginning of my bread making life!! This is one tried and true, gotta love it recipe! We use it for Cinnamon rolls, regular rolls and breadsticks too. We use to use it for our pizza until I found this recipe.

4 Cups very warm water

3/4 cup oil {though out of having not enough oil, I have used less. We have used olive oil, grapeseed oil, and coconut oil in this recipe}

3/4 cup raw unfiltered honey {or just honey, but raw is so much better for you}

3 T yeast

2T sea salt

some flax, I have been adding this lately and I probably add around 4 Tablespoons or so. I just dump it in.

a HEAPING 1/3 cup vital wheat gluten (I use a large HEAPING, this helps to make the dough more elastic and chewy}

about 7-8 cups of flour.

We have used, all whole wheat, or combined our whole wheat with oatmeal or oat flour {to make oat flour, pour some oatmeal in the blender} spelt {love it, but the budget doesn't!}
I have a Bosch universal mixer, and have loved it almost the entire time I have been making bread. This recipe makes around 4 loaves, so you need a large mixer.

Put the water, oil, honey, yeast in the bowl and let sit, to bubble. Then add salt, flax, yeast and gluten. Mix slightly. Last add flour. I usually add about 5-6 cups and let it mix. Then I add more as needed. You are looking for your dough to not stick to the sides of your mixer, and start to gather together. Then I simply grab some dough and see how sticky it is. If it's super sticky, can't hardly get it off my fingers, sticky... I add more flour. You want it elastic, not sticky. Hope that makes sense! Mix for a good 7-10 minutes.
Place in greased pans, let sit out for about 30 minutes to rise. I like mine to rise just barely above the sides of the pan. It will rise more as it cooks. If you are in a hurry, you can either turn your oven on and place the pans on top of the stove the heat under will help to rise, while the oven warms. OR you can turn your oven on for a few seconds just long enough to warm the oven, turn off. Then place the pans in the oven to rise inside. Once they get to the tops of the sides of your pans, turn your oven back on to cook. Usually my bread rises quick enough, I just set it on the cupboard.

Cook on 350 for about 30-35 minutes.
We like to take one loaf out while it is still slightly doughy in the middle {slightly undercooked} We usually eat that loaf the moment it's made, and slightly doughy bread is wonderful right out of the oven. However it's not so tasty the next day, in my opinion.

We also butter the tops, usually. It's also a great treat to make some homemade butter, and use part to make honey butter for the warm bread.

Now this all being said, I came across another bread recipe, that makes 6-8 loaves at a time.... so I will be trying my hand at that one, next time to see how it compares. We currently make bread about twice a week, with the above recipe.

Enjoy!!! I know we do!!!

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Proverbs 22:6