Two posts down (I think) is my current 'go to' recipe for wheat bread that I make by grinding the flour myself using non-gmo (not genetically modified) wheat berries I order online. Yesterday I put a pork loin roast into the slow cooker to make into my Southern BBQ and then whipped a batch of my wheat bread dough. This makes 2 loaves, so I made one into a bread to freeze and the other into buns for the pork BBQ.
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
1/2 c rolled oats or quick oats
1/4 c vital wheat gluten with vitamin C
Mix 5 cups flour with the quick oats and vital wheat gluten. 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.
To make the buns, divide your dough into half, then each of those into half, and each of those into half... until you get down to the size bun or roll or want. Place into a greased pan with the sides touching. Let rise to double (I found my buns took longer to raise than my bread did.) When they are doubled in size, bake at 350 until golden brown and done. I found 20-25 minutes sufficient for mine.
 |
| YUM! The whole wheat dough with bits of oatmeal |
 |
| Simply form into balls the size you wish |
 |
| I flattened mine just a bit to make them more hamburger bun shaped - Let them rise to double before baking |
