Wednesday, June 16, 2010

Whole Wheat Bread

Ann Probert
Makes: 2 loaves

2 cups warm water (120 degrees)
1 Tbsp. active dry yeast
3 Tbsp. honey (or agave nectar)

STEP 1: Place water, yeast and honey in a large *mixing bowl and let sit until frothy.

3 1/4 cups whole wheat flour
3 Tbsp. vital wheat gluten

STEP 2: Add flour and vital wheat gluten to water mixture, mix 1 minute and then let stand for 10 minutes.

1/2 Tbsp. salt
3 Tbsp. oil
1 - 2 cups whole wheat flour

STEP 3: Add salt, oil, and remaining flour, starting with smaller portion. Test stickiness of dough during first few minutes of kneading, adding more flour as needed. The dough should feel "tacky" and start to pull away from the sides of the bowl. Knead for 10 minutes.

STEP 4: Form into loaves. Gentily oil tops of loaves and place in greased pans. Cover and let loaves rise until doubled in size -- 20 to 30 minutes.Bake at 350 degrees for 30 minutes.

*This recipe is designed to be used in an electric bread mixing machine (i.e., Bosch), but if one is not available don't let that stop you. Just remember, keep the dough soft and tacky; don't be afraid to get your fingers sticky. You may also need to increase kneading and rising times.

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