Monday, April 4, 2011

100% Whole Wheat less than an hour

Makes 4-5 loaves

3 Tablespoons Yeast
6 Cups Warm Water
2/3 Cup Sugar
2/3 Cup Oil (like Canola)
1/3 cup Vital Wheat Gluten (this is just some extra wheat protein)
1 Tablespoon Salt
13-14 cups of White Wheat Flour

Put the yeast in your Bosch or bowl. Add water and stir around a bit. Add sugar and oil and stir. Add half the flour, all the gluten and salt. Mix. Add more flour and knead until it's not goopy at all but not too firm. It should leave a bit of a residue on your finger when you poke at it. (It shouldn't leave any residue on the side of the mixing bowl. It should be pulled into one ball.) Knead for 5 minutes. Let rest while you spray your pans and clean up a bit. Then oil your hands and form the dough into smooth, oblong shapes and place in pans. Put the pans in the cold oven for five minutes (set the timer or it'll rise too much!) and then turn the oven to 375 degrees and bake until loaves are browned...about 22-25 minutes. Remove the bread from the pans and place on a cooling rack. Cover with a light dishtowel until the bread is cool. Then put into bags.

This recipe is adapted from the Rexburg 6th Ward Cookbook.

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