Whole Wheat Bread

6 cups warm water
2 1/2 TBS SAF Yeast
2/3 cup light olive oil
2/3 cup honey
12-15 cups whole wheat (red or white) flour
2 TBS salt
2 TBS gluten (not required, but it does make the bread more similar to "grocery-store" consistency and less crumbly)
-Combine above ingredients (12 cups flour), and mix until combined. Let dough sit 5 minutes in mixing bowl to let flour absorb moisture. This prevents over-dry bread! Then knead five minutes. Then add 1/2 cup of flour at a time until desired tackiness (you want it to be just a bit sticky to your finger)
-Oil 5-6 bread pans. Divide bread dough and form into loaves. Let rise 30-45 minutes until doubled in size.
-Bake 350 for 25 minutes. Shake loaves loose and cool on wire rack.
-I also like to add 3-4 cups whole oats (you'll add less flour)
-add 3/4 cup millet as well to add another grain and for a bit of crunch
-White Wheat makes for a lighter "less wheaty" tasting bread. You can also do part white flour part wheat flour. Freshly ground wheat flour tastes the best!

1 comment:

  1. I made this bread on Saturday and it was yummy! It was really moist and kept well even after a few days. I didn't want 5-6 loaves so I quartered the recipe...it took me longer than I care to admit to divide 2 1/2 TBS by 4 :)