Sunday, November 14, 2010

Jennifer's Whole Wheat Bread

My mom's cousin, Jennifer, makes the best fool-proof whole wheat bread. The recipe calls for freshly ground whole wheat flour, but as all of us aren't lucky enough to have a wheat grinder, I've also used store-bought whole wheat flour. The original recipe also gives instructions to make the bread using a Bosch bread mixer...I have a KitchenAid. And although a Bosch is on my wish-list for when DH gets out of medical school and loans are paid off (so we're looking at a couple of decades down the road), I've modified the instructions to be for any old mixer.

6 cups warm water
12-15 cups whole wheat flour, freshly ground
2 1/2 tbsp SAF yeast
2/3 cup honey
2 tbsp salt
1/2 cup oil

1. Pour water into bread mixer. Add 2 cups flour. Turn to low speed and add more flour 1 cup at a time until mixture is pasty (about 8-9 cups total).

2. While mixer continues on low speed, add and mix in one at a time the yeast, then salt, then honey, then oil. Then add more flour, 1 cup at a time until mixture pulls away from sides of the bowl. Set mixer to a med-slow speed and let knead for 10 minutes.

3. Divide into 6 loaves and put into greased loaf pans. Let raise until double, then put into COLD oven and set oven to 350F and timer for 30-35 minutes.

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