Part of replenishing my pantry has been to make some bread. We don't eat a ton of bread, but after coming home and checking the freezer-there was nary a bread loaf to be found. Since we are all eating healthier these days (at least anyone over the age of ffffiffty in this house), and I refuse to pay the high cost of whole grain bread in the store-well-this girl has been busy making fresh bread about every two weeks...using my stored wheat... Anyway-my sister asked me for my bread recipe months ago.......and since she only reads my blog once a month or so....well sissy----here you go!
Disclaimer: First off let me preface this by saying that I have a Bosch. I am not a culinary snob but really, it does make bread making so much faster and easier. I can have five loaves mixed and rising in the pan in less than 1/2 hour (they are rising as we speak). This recipe is from "Chef Brad's" book. On checking his web site-it looks like he is going to be in Utah practically the whole month of August so check him out...Anyways........
Basic Whole Wheat Bread
6 c. hot water
10 c. whole wheat flour
2 T. salt
2/3 c. oil
2/3 c. honey (I use orange blossom...mmmmm...yummy)
3 T. dough enhancer (this is a must-makes the bread light)
3 T. yeast (I use SAF-the best)
2 c. natural white flour
First I dump the water, white flour and all the other stuff in the mixer bowl. (this is not how Chef Brad says to do it....) Then I turn on the mixer and start adding more whole wheat flour until the dough cleans the sides of the bowl. Important! Whole wheat bread dough is stickier than white bread dough. It will be sticky to touch but if it cleans the sides of the bowl-it's good. Once the dough isn't sticking to the sides of the bowl (I usually add 2-3 c. more flour-depends on the humidity in your area), then I set my timer (so I won't forget) for about 6-7 minutes and keep that Bosch crankin' so help build the gluten. (the stringy stuff that traps the air bubbles from the yeast and makes the bread rise-it's the same stuff my mom can't eat-she has celiac disease). When the time is up, I dump the whole mess onto the oiled counter and divide up the dough between five loaf pans (sprayed generously with Pam). Then I take each little loaf and pound it into submission-taking out all my frustrations......no- I pound it a little and then form it into a loaf. Then you let it sit until the loaves have risen over the top of the pan around 1-2 inches (mas or menos). Bake at 325 until they are done...oh, about 20-25-30 minutes. (Sorry I am not a real precise cook).
Voila....you have fresh hot bread that you take out of the oven-smear the tops with butter, wait a bit-then devour one whole loaf with the kids.....(a requirement-one loaf must always be devoured immediately!)