Foolproof 100% Whole Wheat Bread Recipe
6 cups warm water (almost hot)
2/3 cup honey powder
2/3 cup oil
3 Tbs. dough enhancer
3 Tbs. vital wheat gluten
2 Tbs. powdered milk
2 Tbs. Lecithin powder
2 Tbs. SAF Instant Yeast
2 Tbs. salt
10 to 15 cups whole wheat flour
Directions:
1. Pour water into mixing bowl. Add oil, honey, yeast, dough enhancer, vital wheat gluten, powdered milk and lecithin powder.
2. Place a layer of freshly milled whole wheat flour (it loses its nutrients within 48 hours) over the top of all the ingredients in the bowl. (About 4 to 6 cups).
3. Put salt (don't place salt directly on yeast) on top of the flour and then jog your mixer to pulse and mix dry ingredients into wet ingredients.
4. Turn your mixer to a higher speed and begin to add flour one cup at a time until the dough begins to pull away from the bottom curve of the bowl. DO NOT add too much flour or your bread will be very dense and dry.
5. Allow your mixer to knead the dough and set your timer for 10 minutes. Do not knead longer than 10 minutes; it will make the dough tough.
6. Cut your dough (instead of tearing it) into 4or 8 pieces. This recipe makes 8 one pound loaves or 4 two pound loaves.
7. Spray your hands and bread pans with Olive Oil, form your loaves, place in pans and allow to rise in a draft-free location for 30 to 60 minutes or until double in size.
8. Bake in a preheated oven at 350 degrees for 40 to 45 minutes until golden brown. Remove from pans and place on wire racks to cool.
9. You may spray the tops of bread with olive oil or brush with butter for a shiny appearance.
You may want to use this recipe to also make rolls, pizza crust, pita bread, hot pockets or cinnamon rolls. You may also add different seeds, dried onion or cheese to make a variety of breads such as mock rye or cheese onion bread.
