Monday, March 14, 2011

Wheat Bread

This is the best whole wheat bread recipe. My friend Joylynn  taught me how to make this bread.   It doesn't taste like it's 100% whole wheat.  It's not heavy and it cuts nicely.  Another secret to this is misting the bread.  HUH!  If you want the crust to stay nice and soft then get a spray bottle with water and spray  the bread immediatly out of the oven.  Trust me this works, the bread will steam but that's about it. 
Here's some info. on 3 key ingredients that help make this bread amazing.

SAF Yeast - It's a professional instant yeast, not an active dry yeast.  You only have to let your dough rise once with this.  No need to Proof the bread.  You use about 25% less then active yeast.  

Dough Enhance - It makes your dough stronger, improves the texture, and extends the shelf life.  It makes bread lighter, and fluffier.  It doesn't contain gluten. 

Vital Wheat Gluten - A natural food protein that enhances the natural flavor.  It helps strengthen the dough by becoming highly elastic when water is added.  It will rise and stay risen.  You find this in specialty breads.  It expands freshness & improves quality of bread.  Wheat gluten is a nutrient supplement, a processing aid, stabilizer, thickener, and texturizing agent.

Whole Wheat Bread
By: Home Run Recipes
Makes: 2 loafs

6 1/2 Cups Whole Wheat Flour
1 1/4 Tbsp. SAF Yeast
3 Cup Warm Water (You can use milk or buttermilk as part of the liquid.  This makes is taste much better and it doesn't get as crumbly as fast.  Buttermilk is our favorite.)
1/4 cup Oil
1/3 Cup Honey 
3/4 Tbsp. Salt
1/4 CupVital Wheat Gluten
3/4 Tbsp. Dough Enhancer

Preheat oven to 200-250 degrees.  Mix together 3 cups whole wheat flour and yeast. Then add 3 cups warm water, oil, honey (milk or buttermilk maybe added as part of the liquid).  Mix on medium speed for 2 minutes.  Cover bowl and let rise for 15 minutes.
Next add salt, vital wheat gluten, dough enhancer, & 3 1/2 cups of flour.  Mix together for a couple of minutes.  You want the dough to be sticky but firm enough to handle.  If you need to add more flour start with 1/4 to 1/2 of cup more.  I use a bosch so I know I have enough flour when the sides of the bowl are clean.  Knead for 10 minutes. My mixer does this for me. I spray my counter and hands with Pam, makes the dough easier to work with.  Form 2 loaves on your greased counter.  Put into pans.  Put into preheated oven.  Let rise until desired height, takes about 15-20 minutes.  Turn oven up to 350 degrees and bake for 35 to 40 minutes.  All ovens vary so make sure it's completely cooked through.  Right after you take the loaves out mist the top of the loaves with  a water bottle.  This makes the crust softer.

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