Montana Wheat Bread

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

Honey Wheat Bread that melts in your mouth

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
  1. Combine and grind the wheat. (In my Nutrimill, I grind at about 11 o’clock.)
  2. 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!)
  3. When the wheat is ready, add the water to the mixer, along with a cup or two of freshly-ground wheat flour.
  4. Next comes the yeast, potato flakes, dough enhancer or soy lecithin granules, gluten and salt. Mix well.
  5. Begin adding flour (about 16-18 cups more). Dough should be springy and not dry.
  6. Let it knead in the mixer for about 10 minutes. It should start to look fluffy and shiny.
  7. Divide into 6 loaves and shape. I press mine into a rectangle and roll it up like a jelly roll.
  8. 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!
  9. 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.
  10. 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!
  11. 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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3 thoughts on “Montana Wheat Bread

  1. Yum!! I can’t wait to try this recipe. All I have is a Kitchenaid mixer so THANK YOU for giving me the recipe that will work for that. I knew it would never be able to handle 17 cups of anything!

    Where should I look for the dough enhancer and vital wheat gluten?

    • Hi Jenn,
      So here is the quick response to your question…begin at your local grocery store or WalMart. Look in the baking section, near things like yeast. Currently, I buy my gluten in #10 cans from Honeyville Farms. It lasts for several years in my storage, and I rotate through it as I make my bread. As for dough enhancer…right now I make mine, but the recipe is from a published cookbook, so I can’t share it without the publisher’s permission. If you can’t find dough enhancer, consider using soy lecithin granules instead. It’s one of the ingredients in the dough enhancer I make and is readily available at vitamin/health food stores. Robin also recommended lemon juice. For the two loaf recipe, try substituting 1-1 1/2 Tbsp of lemon juice for the dough enhancer. Robin says it work great! If you do this, let us know how you liked it!

  2. So I tried making the bread with the potato flakes and gluten and some homemade dough enhancer I had made about 3 years ago. After I mixed up the two loaf batch, I could really smell the vitamin C that was in the dough enhancer (sorry, no idea where I got the recipe), and it was kinda off-putting, so I pulled out that dough, set it aside and mixed up another 2 loaf batch with no dough enhancer and subbed about a cup of regular flour cause I had run out of wheat (and my grinder isn’t fast, at all). I mixed the two piles of dough together really well, and made four loaves of beautiful bread. And they turned out great!!! No crumbs when sliced, nice and dense without being heavy. Very yummy. I’ll try it again this week or next with no dough enhancer and everything else, and let you know how it turns out!