Emilie's Whole Wheat Bread
Makes 4 8/4 inch loaves
7 c. whole wheat flour (grind your own if you have a wheat grinder)
2/3 c. vital wheat gluten
2 1/2 T. instant yeast
5 c. hot water (120-130 F)
2 T. salt
2/3 c. oil
2/3 c. honey or 1 c. sugar (I like honey the best!)
2 1/2 T. bottled lemon juice
5 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 or sugar,
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. Remove from pans and cool on racks. This recipe can be halved
to make 2 loaves.
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