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My Current FavoriteWhole Wheat Bread Recipe Recipe

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This recipe for My Current FavoriteWhole Wheat Bread Recipe, by , is from The Haynie Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Peggy Haynie
Added: Thursday, December 4, 2008

Category:
Category:

Ingredients:  
Ingredients:  
6 C warm water
2 tbs sea salt
2/3 C Canola Oil
2/3 C honey
3 tbs dough enhancer
2 C high gluten bread flour or 1/3 C wheat gluten
3 tbs instant yeast
6-8 C wheat flour to start

Directions:
Directions:
Add all ingredients and jog mixer to combine. Continue on low adding flour until dough pulls away from the sides of the bowl. When the dough comes clean from the sides and the bottom, you have enough flour. Continue on low for 8-10 minutes. Oil hands to remove dough onto a slightly greased counter. Divide into 5-6 loaves of medium size. Dough should not fill up more than about half the loaf pan. Shape loaves and place in a well sprayed loaf pans. Cover and let rise until double. (30 to 60 minutes depending on room temperature. Bake at 350 for 30 to 35 minutes or until thermometer inserted in the bottom of the loaf reads 200. This is done after the cook time. Remove the loaf and insert the thermometer. If not 200, return to the pan and continue cooking a few more minutes. Cool on rack.

Personal Notes:
Personal Notes:
Another of Deon's primo recipes.

 

 

 

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