EASIEST WHOLE WHEAT BREAD

 

Contributed by Dorothy Nebeker

This recipe came from an Education Week class taught by Leslie Probert. After we tried it we never wanted to use another!

Makes 4 (8" x 4") inch loaves.

• 7 cups whole wheat flour
• 2/3 cups gluten flour*
• 2-1/2 Tbs. instant yeast
• 5 cups steaming hot tap water (120-130°)
• 2 Tbs. salt
• 2/3 cup oil
• 2/3 cup honey or 1 cup sugar
• 2-1/2 Tbs. bottled lemon juice**
• 5 cups whole wheat flour

Mix first three ingredients in mixer with a dough hook. Add water all at once and mix for one minute. Cover and let rest for 10 minutes. Add salt, oil, honey or sugar, and lemon juice and beat for 1 minute. Add last flour, 1 cup at a time, beating between each cup. Beat for about 10 minutes until dough pulls away from the sides of the bowl. (This makes a very soft dough.)

Preheat oven for 1 minute to just warm and turn off. Turn dough onto oiled countertop; divide and shape into loaves. Place in oiled bread pans. Let rise in the warmed oven for 10-15 minutes or until dough reaches the top of pans. Do not remove bread from the oven; turn oven to 350° and bake for 30 minutes. Remove from pans and cool on racks.

*gluten, a natural protein derived from whet, provides elasticity and strength, added texture, helps retain moisture, prevents crumbling, and extends the shelf life of bread. If you do not want to store gluten flour, you may substitute whole wheat flour in its place.

**Lemon juice in this recipe acts as a dough enhancer which gives bread a fine, light texture.