Ann's Best Whole Wheat Bread
2 1/2 C hot tap water
1 1/2 tsp salt
1 Tbsp gluten flour
1/8 C vegetable oil
3/8 C honey (I used 1/4 cup instead because that seemed like a lot of honey)
6 C whole wheat flour (I grind my own, no guarantees if you use store bought)
1 Tbsp Saf-instant yeast
Using a mixer with the dough hook attachment, combine water, salt, gluten flour, oil, honey, and half the four. Mix until blended, then add the yeast and the rest of the flour just until the dough cleans the sides of the bowl. The dough will be sticky. Be careful not to add too much flour, it will dry out the bread, Cover and let the machine knead for 5 minutes. Remove the dough hook, cover, and let rise for 10-15 minutes. Oil a cutting board and lightly oil your hands. Turn the dough out onto the board and divide into loaves. Do not overwork the dough. Let raise once more for 10-15 minutes. For standard six loaves bake at 350 degrees for 30 minutes, and small loaves for 22 minutes. Makes 2 standard sized loaves.
I've never used gluten flour or Saf-instant yeast before so I wasn't sure what to expect. The bread is good, it's chewier than my usual recipe, but not overly so. For how fast and easy it was, it's very good bread.
5 comments:
I've never used gluten flour or Saf yeast either. In fact, I don't know what Saf yeast is. But I do want to try this. It sounds very good. I won't be grinding my own flour. Thanks for the recipe
I bought both at winegars- in the isle where all the canning stuff is. The gluten flour is called wheat gluten. I think you might be able to buy a smaller package of it where the other yeast packages are, the one I bought was kind of big.
If you don't grind your own wheat and you think 100% whole wheat flour makes the loaves too heavy, try 50/50 with white flour. I guess the wheat gluten helps make it lighter though.
Sorry, buying smaller packages of "it", meaning yeast. I jumped from talking about the wheat gluten to yeast without stating I was doing so. :)
Just a note on the yeast and the wheat gluten: I store the yeast in the freezer and the wheat gluten in the refrigerator after it's been opened. I use Saf yeast in all my baking because it's so fast! A lot of recipes I've read have wheat gluten as an additive when using whole wheat flour (it aids in increasing elasticity so the bread is able to stretch when it rises; otherwise, the bread can come out VERY dense). My husband loves to have this bread toasted with butter and honey. Yum!
Well, an update- the bread went moldy VERY fast.
I think I'll keep the recipe and use it when I'm short on time, or want bread with dinner and don't have any, and it's already 3pm.
Other than that, I'm going to stick to my regular all-day recipe.
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