Perfect Whole Wheat Bread |
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Prep Time: 90 Minutes Cook Time: 0 Minutes |
Ready In: 90 Minutes Servings: 4 |
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This is an amalgam of several recipes my mother has baked over the years. Note, this makes two 1.5 pound loaves. If you have 1 pound loaf pans, make 3 loaves. Ingredients:
1/4 cup warm water (110 degrees f/45 degrees c) |
1 tablespoon active dry yeast |
2 teaspoons sugar |
3 cups hot water (as hot as the tap will go) |
8 cups whole wheat flour |
2 teaspoons vital wheat gluten |
1/3 cup oil |
1/3 cup honey |
1 1/2 teaspoons salt |
Directions:
1. In a small bowl, dissolve yeast in warm water. After 5 minutes, add 2 teaspoons sugar.
2. In a large bowl, mix hot water, 4 cups flour and wheat gluten.
3. Stir in oil, honey, yeast mixture and 2 more cups flour.
4. Add salt and stir in 1-2 more cups until dough pulls away from the sides of the mixing bowl.
5. Turn out onto a floured surface and knead until not sticky, adding remaining flour until satiny and dough is just pulling away from the counter, but still tacky to touch.
6. Place in a greased bowl, turning once to coat the surface of the dough. Cover with a piece of cling wrap. Let dough rest / rise for 25 minutes.
7. Turn out onto lightly oiled surface and divide into 2 pieces. Stretch dough to make a rectangle shape, roll tightly, and tuck the ends under, shaping into loaves. Place in greased 91/4 x 51/4 inch loaf pans.
8. For Solar Oven: Allow top of dough to rise even with top of bread pans, then bake until golden brown and hollow sounding.
9. For Conventional Oven: Allow dough to rise until it has topped the pans by 1 inch, then bake at 350 degrees F (175 degrees C) for 30 minutes. Do not over-bake.
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