Directions: |
Directions:In a mixer (prefer Bosch Universal Mixer bowl w/dough hook), mix the first nine ingredients well. On speed 1, continue to add the wheat flour until the dough begins to pull away from the sides of the bowl. When you can see the sides pull clean as well as the dough coming clean from the bottom of the bowl, you know you have enough flour. Do not add too much flour. The dough should be very sticky and does not come together at this point, but the bowl is clean.
Knead on speed 1 for 8-10 minutes or until the gluten has been developed. If you feel your dough is too dry, simply add a few tbsps. of water to moisten--always pulling the sides clean. If dough starts sticking simply add a little white flour to take up the moisture.
Oil your hands, remove dough from mixer onto a slightly oiled counter, divide your dough with a dough divider into 4-5 large loaves depending on your pan size. We like the 8 1/2" by 4 1/2" pan, and we usually get 5--might be 4 depending on amount of flour added, air moisture, altitude, etc.
Shape loaves and place in a well greased or sprayed(Pam) pan, never use oil. Cover with a dry towel and let rise until dough has risen double or approx. 2 inches above the rim of the pan, this will take from 30 to 60 minutes depending on room temperature.
Preheat oven to 350º and bake loaves for 30-35 minutes, or until the inside temperature is 200º. An instant read thermometer is very useful in telling whether your bread is done. Test after baking time is complete by taking bread out of its pan and pushing the thermometer into side or bottom of loaf. If not 200º, place back in pan and bake another few minutes. Cool on racks before putting into bread bags. The bread can be frozen up to 30 days without freezer burn. |
This recipe for Caroline's 14 Grain Bread is from