Whole Wheat Bread

Whole Wheat Bread

This recipe is essentially the same as the other whole wheat bread recipe listed on this blog here.  The only differences are that this recipe is a little bigger - makes more bread, and the instructions are written a little differently. The ingredients are all the same.

Makes: 4 large loaves
- or 5 medium loaves (4x8 size pans)
- or 4 medium and 2 mini loaves - as pictured

11-12 cups freshly ground whole wheat flour, divided (either hard white or hard red wheat is fine - the white wheat will be a little lighter.)
2 Tbsp wheat gluten
2 Tbsp yeast
1/3 cup dough enhancer
2 Tbsp salt
2/3 cup honey or brown sugar
2/3 cup vegetable oil, canola oil, or unsalted butter - melted
5 cups really warm water

Add 6 cups flour with everything else in order listed into a large mixer.  Using dough hook, mix for 4-6 minutes (on the second to the highest speed if you're using a bosch).  Add 5 more cups flour and mix on high for another 4-6 minutes.  Check for elasticity.  Dough should be sticky but not wet.  Should pull out about 1 1/2 inches before breaking.  Gradually add up to but not more than one more cup of flour.  Dough should be pulling away from sides of bowl, but not dry.  Add more water if too dry.  Rub hands with oil and divide into 4 equal portions (or adjust for the pan sizes you're using).  Shape into loaves and put into greased pans.  Cover with a towel and let raise until double in size (about 45 minutes to 1 hour) (mine usually takes a lot longer - maybe my kitchen is cold).  Bake at 350*F for about 25-30 minutes.  Should not be too dark but crusty.  Remove from pans right away, brush with butter on all sides, and wrap in paper towels to cool on counter.  Put loaves in bread sacks and freeze when completely cooled if you won't be using them within about 4 days.


*Note: This makes too much dough to fit in my smaller kitchen aid mixer bowl so I divide all the ingredients in two parts and mix half at a time.  I go ahead and measure all the dry into a second bowl while I'm working on the 1st half of the dough so that it's ready to mix with the wet ingredients when I finish the 1st half. (I don't even know if that makes sense!) For my pans (4x8) this recipe makes about 5 loaves or 4 regular and 2 mini loaves (2 reg and 1 mini from each half).