Whole Wheat Bread Recipe (Makes 6 Loaves)
Combine in Bosch (or similar) Mixer:
8 cups White Whole Wheat Flour* (Or any combination of wheat, kamut and spelt)
3 T Yeast
6 cups Warm, almost hot, Water
Mix, until a paste-like consistency. Cover and let rest for 15 minutes.
2 heaping T Vital Wheat Gluten**
6 T raw apple cider vinegar ***
2 T Real Salt
1/3 cup extra virgin olive oil
1/3 cup unsweetened applesauce (optional)
1/2 - 1 ½ cups Honey (adjust to your families taste, we like 1 cup)
Turn mixer on to speed 1. Add whole-wheat flour until dough just begins to pull away from the sides of the mixer. (Usually around 5-9 cups) The dough will still be fairly sticky. Mix on speed 1 or 2 for 5 minutes. Cover mixer to prevent dough from climbing out of the bowl.
Grease pans, with real butter. Butter your hands and form dough into 6 loaves, kneading several times. Place into pans. Cover and let rise until they have doubled in size. This will take anywhere from 30-90 minutes depending on the temperature of the room. In the summer it is great to let them rise outside.
Place pans in a cold oven. Turn oven on to 350°. Bread will cook 25-38 minutes depending on your oven. When bread tops are golden brown remove from oven and let cool for 10 minutes on a wire rack. Butter tops of bread. Remove from pans and continue to let loaves cool on racks.
When cool, put loaves in bread bags and freeze immediately what you will not eat in the next day or two. Do not store in the fridge. Bread stays very fresh in the freezer for quite a while.
*I use the hard white wheat also called “Golden 86.” It has the same high protein content as the red wheat but has a lighter color and a less bitter flavor. (Grocery stores also have this type of flour bagged if you don’t have your own grinder. However, I think the freshly ground wheat has a nicer flavor.) Grind your wheat to the finest texture your machine will allow. I usually use almost exactly a #10 can size of wheat. Sometimes there is a cup or two of flour left over.
**Gluten is available at the Bosch Kitchen Store, and some health food stores. Gluten makes your bread less crumbly. Gluten also increases the nutrition of your bread adding protein. Do not add this if your family has a gluten sensitivity.
***The acid helps prevent the bread from going stale and softens the texture.
www.waltonfeed.com This is a great place to buy wheat and other nutritious whole grains like spelt and kamut.
I haven't posted this recipe for awhile, and I am always tweaking it. Lately I am drastically decreasing the oil and honey. Trying to make it a bit more nutritious. I also removed the potato flakes. Only because they had more additives and preservatives than I was comfortable with. I am ultra fussy. You know that by now though! But add a cup or so if you like, they do add fluff!