Easiest Whole Wheat Bread #1 Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 3 1/2 c whole wheat flour
1/3 c gluten flour
1 1/4 T. instant yeast (not dry active)
2 1/2 c steaming hot tap water (120-130 degrees)
1 T salt
1/3 c oil
1/3 c honey or 1/2 c sugar
1 1/4 T bottled lemon juice
2 1/2 c whole wheat flour
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Directions: |
Directions:Mix together first three ingredients in mixer with dough hook. Add water all at once and mix for 1 minute; cover and let rest for 10 minutes. add salt, oil, honey or sugar, and lemon juice and beat for 1 minute. Add last flour, 1 cup at a time, beating between each cup. Beat for about 10 minutes until dough pulls away from sides of the bowl. This makes a very solf dough.
Pre-heat oven for 1 minute to lukewarm and turn off. Turn dough onto oiled counter top; divide, shape into loaves. Place into oiled bread pans. Let rise in warm oven for 10-15 minutes until dough reaches top of pan. Do not remove bread from oven; turn oven to 350º F and bake for 30 minutes. Remove from pans and cool on racks. If using small loaf pans, bake 23 minutes.
If you do not have a mixer with a dough hook and are kneading this by hand, gradually add last cup of flour to keep dough from sticking to counter. You will add more flour when kneading by hand than when using a mixer simply to be able to handle this moist dough. With wheat bread, always add the least amount of flour possible to keep bread moist. Knead 10 minutes before shaping dough into loaves. |
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Number Of
Servings: |
Number Of
Servings:2 (8 X 4-inch) pans |
Personal
Notes: |
Personal
Notes: Gluten is natural protein derived from wheat. It is used in bread to provide elasticity and strength, added texture and helps retain moisture in bread and doughs. It helps prevent crumbling and extends the shelf life of baked bread. If you do not want to store gluten flour, you may substitute whole wheat flour in its place.
To make a 2 loaf recipe of this bread every other day for 1 year (1 loaf/day), you will need 275 lbs. of wheat ground into flour, 4 gallons of oil, 46 lbs. honey or sugar, 8 (1-lb) pkgs. yeast, 61 c. gluten flour, 3 2/3 qts. lemon juice, and 7.3 lbs salt.
Recipe taken from "Emergency Food in a Nutshell", 2nd edition, Probert and Harkness 2001
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