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Prep Time: 75 Minutes Cook Time: 0 Minutes |
Ready In: 75 Minutes Servings: 4 |
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After a long search for the perfect light and fluffy whole wheat bread made with freshly ground flour, this is what I came up with. For the best results, use white wheat kernels (not red)-it gives it a MUCH lighter taste! Ingredients:
6 cups wheat |
3 vitamin c tablets, 500 mg |
4 cups warm water |
1/2 cup non-fat powdered milk |
1/2 cup olive oil |
1/2 cup honey |
1/4 cup active dry yeast |
1/2 cup gluten flour |
2 tablespoons salt |
Directions:
1. Grind wheat and vitamin C tablets together in mill on finest setting.
2. In a large bowl or heavy duty mixer, mix water, powdered milk, oil, honey, and 3 cups of the freshly ground flour until smooth.
3. Add the yeast and gluten flour, then mix for 2 minutes.
4. Add the salt, and gradually mix in the rest of the flour (leave out some flour if you need to prevent your dough from getting too stiff; I never do though, it comes out right for me every time).
5. Mix dough for 10 minutes in a heavy-duty mixer, or turn out onto floured surface and knead for 10-15 minutes.
6. Preheat oven to 150 degrees (warm setting). When it’s preheated, turn it off. Oil all sides of the dough and bowl, and put bowl in the oven for 40 minutes, or until dough doubles in size and collapses when poked.
7. Put dough onto oiled counter, roll into a log, and cut into 4 equal parts (or if your pans are large, cut into 3 parts). Roll dough into loaves, as if you're rolling up a sleeping bag, and plop into sprayed bread pans, seam side down.
8. Put pans in oven (make sure it’s warm, but turned off). Let rise for 10 minutes, then turn oven to 350 degrees, and bake for 20-25 minutes, until golden brown.
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