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9/26/16

Homemade Wheat Bread - Autumn and Homemade Bread Just Go Hand in Hand







Wheat Bread 
double loaf

3 c warm water
1 T instant/quick yeast
1/3 c oil
1/3 c honey or sweetener
1 T salt
6 c hard white whole wheat flour mixed with;
1/2 c rolled oats or quick oats
1/4 c vital wheat gluten with vitamin C

Combine water, yeast, oil, honey and salt.  Add about 5 cups of the flour mix and start to mix slow in a heavy duty mixer with a bread hook.  Add 1-2 cups more flour as needed so it forms a nice ball of dough.  Let it knead about 8 minutes.  Coat your hands with a bit of oil and turn dough out onto an oiled or parchment lined surface.  Divide and form 2 loaves.  Place in greased bread pans.  Cover with plastic wrap and let raise in a warm area for about 45 minutes until doubled in size.  Bake breads at 350 for 25-30 minutes in a regular open bread loaf pan or about 45 minutes for a heavy duty, restaurant style pan with lid.  Remove and cool. You can rub butter on the top surface of the bread in the 'open' traditional style baking pans for a softer crust with a nice flavor.



Note:  I have found the square pans are thicker and need to be baked longer than the bread I bake in a traditional bread loaf pan (up to 15 minutes longer!).







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