This is my latest, greatest and favorite wheat bread recipe ever — in large part because it’s so fast –from grinder to table in under 2 hours! It’s got a slightly sweet flavor and a soft, pliable texture (bakers call this the crumb!) that can easily be thin sliced for sandwiches without falling apart. –Mellyn
Yield : 6, 8×4 Loaves
(Ingredients for 2 loaves at end)
- 10 cups hard white wheat, ground into about 17 cups of flour
- 2 cups hard red wheat, ground into about 3 cups of flour
- 1 cup oil
- 1 heaping cup honey
- 7 cups really warm water
- 3 Tablespoons yeast
- 1 ½ cups potato flakes
- 4 ½ Tablespoons dough enhancer or 3 Tablespoons soy lecithin granules (optional)
- ½ cup vital wheat gluten
- 7 ½ teaspoons salt
- Combine and grind the wheat. (In my Nutrimill, I grind at about 11 o’clock.)
- While the wheat is grinding, put the oil and honey into the mixer.** (If you use the same measuring cup, the honey slides out easily!)
- When the wheat is ready, add the water to the mixer, along with a cup or two of freshly-ground wheat flour.
- Next comes the yeast, potato flakes, dough enhancer or soy lecithin granules, gluten and salt. Mix well.
- Begin adding flour (about 16-18 cups more). Dough should be springy and not dry.
- Let it knead in the mixer for about 10 minutes. It should start to look fluffy and shiny.
- Divide into 6 loaves and shape. I press mine into a rectangle and roll it up like a jelly roll.
- Put them right into the oven and set your oven to preheat to 200 degrees. Time for 3 minutes, then TURN THE OVEN OFF and reset the timer for 30-40 more minutes. This creates a warm space perfect for quick rising, and it’s the same every time!
- After rising (the bread should be rounding over the tops of the pans.) Turn the oven to 350 degrees and bake for 25-30 minutes. No preheating is necessary.
- Bread should have a hollow sound when you tap on it if it’s done. If you really aren’t sure, cut open a loaf and take a look!
- Remove from pans and cool on a wire rack. I double bag mine and freeze what we won’t eat within the next day. To thaw, leave on the counter overnight or microwave for 1 ½ minutes.
**Don’t do 6 loaves in a KitchenAid, use the 2-loaf recipe instead. A Bosch, Electrolux or other heavy-duty mixer can handle that kind of volume, but I ruined my KitchenAid twice trying to do big batches of wheat bread. If you’d like to kill two birds with one stone, you can also mix by hand and do your arm-toning exercises at the same time.
Serving Size: 2 Loaves
3 2/3 cups hard white wheat
1/3 cup hard red wheat
1/3 cup oil
½ cup honey
2 1/3 cups warm water — really warm
1 Tablespoon yeast
½ cup potato flakes
1 ½ Tablespoons dough enhancer or 1 Tablespoon soy lecithin granules
1/8 cup vital wheat gluten
2 ½ teaspoons salt
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