Monday, September 13, 2010

Emilie's Whole Wheat Bread

This is the only bread recipe I've ever used that has produced an amazing loaf of bread! I can finally say that I make my own bread. Yay!! I changed the directions a bit. The original recipe can be found at

Makes 4 8/4 inch loaves.

5 c. whole wheat flour (grind your own if you have a wheat grinder)
2/3 c. honey
2 1/2 T. instant yeast

5 c. steaming hot water (120-130 F)

2 T. salt
2/3 c. oil
2/3 c. vital wheat gluten
2 1/2 T. bottled lemon juice

7 c. whole wheat flour

Mix together the first three ingredients in your mixer with a dough hook. Add water all at once and mix for 1 minute; cover and let rest for 10 minutes (this is called sponging). Add salt, oil, honey, wheat gluten, and lemon juice and beat for 1 minute. Add last flour, 1 cup at a time, beating between each cup. Beat for about 6-10 minutes until dough pulls away from the sides of the bowl. This makes very soft dough.

Pre-heat oven for 1 minute to lukewarm and turn off. Turn dough onto oiled counter top; divide, shape into loaves place in 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 350 F and bake for 30 minutes (I've found that I need to cover the loaves with foil after 30 minutes and let them bake for another 30 minutes). Remove from pans and cool on racks. This recipe can be halved to make 2 loaves.

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