Thursday, March 3, 2011
Though I like to make various breads and often try new recipes, this bread recipe is the one I have made more than any other recipe. It is slightly adapted from the one my mom has used for over twenty years. I've made it often enough that I almost don't need to look at the recipe, though I usually don't trust myself to go entirely without checking the recipe.
I've debated on the best way to share this recipe. I know that not all of you have the same tools and ingredients that I use. I decided to share it just like I make it. In coming days I'll be sharing two other variations of this recipe and also details on the optional ingredients in this recipe.
Made with freshly ground Prairie Gold flour, this bread is soft, light and absolutely wonderful! Wish I could have you over to try a slice!
Whole Wheat Honey Bread
5 1/2 cup warm water
2/3 cup olive oil
2/3 cup honey
1 T salt
2 T soy lecithin - optional
1000 mg Vitamin C (¼ tsp) - optional
1/4 cup vital gluten - optional
2 eggs -optional
3 T instant yeast
13 cups whole wheat flour (approximate amount)
Combine water, oil, honey, salt, soy lecithin, vitamin C, gluten flour, and eggs. Mix well.
Add six cups of flour and mix. Add yeast and mix. Add flour until dough doesn't stick to sides of bowl.
Stop mixer and allow to rest for ten minutes.
Knead for five minutes with kneading hook on medium speed or by hand.
Form into loaves. Place in greased bread pans. Allow dough to rise until double.
Bake bread at 350 degrees for 25-30 minutes. Remove from pans. Cool.
Note: I use a large Bosch mixer. If you have a smaller mixer, you will need to mix the first ingredients, then transfer to a bowl to add the flour and knead by hand. Tomorrow I'll share a small batch recipe.
My bread pans are 4 1/2 by 8 1/2 inches. This recipe makes six loaves.