4 C. whole wheat kernels ground into flour or (6 ½ cups whole wheat flour)
5 C. water (warm)
½ C. sugar
¼ C. yeast
Let the water, sugar and yeast sit while you grind the wheat.
Add the wheat flour and ¾ cup of dough enhancer. Mix together and let sit for 20 minutes.
Add:
2 Tbsp salt
2/3 C. oil (3 glugs)
Add 1 cup of white flour at a time and mix into mixture. You will use about 7 cups of flour. When the mixture pulls from the side of the machine and starts to clean up the sides you have added enough flour. Mix for 7 minutes. After mixing, mold and put in greased pans to raise. The loaves are ready to bake when you poke your finger about 1 centimeter into the side of the loaf and the dent remains when you remove your finger. Place into a 350 degree oven for 35 minutes. After baking remove immediately from pans and place on rack to cool.
This recipe makes 6 (8 x 3) loaves.
1 comment:
I made this bread last night to go with the Potato Soup and the vote was...my family liked the other recipe I use better. This one is a nice fluffy bread. I would use it for sandwiches and such, but as toast, it doesn't have much substance. Still a very good bread, just not my family's favorite. The Fool-Proof Bread is their pick, but your vote might be different.
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