Post by MrsDeweySmith on Feb 4, 2006 15:01:51 GMT -5
This is amazingly light and fluffy for being 100% wheat. We have used Prairie Gold....I've used approx 12 cups PG and 6 cups Kamut (that was delicious!) and I have used half and half hard white and hard red. Each batch produced a beyond-imagination light wheat bread!!
Definitely my new recipe
I have always been a bit discouraged with using 100% wheat in my bread -- there is always just more density to the loaves than we prefer. I thought that was normal and we'd just have to adjust...HA! Not now
Made 4 loaves bread and 2 pans of cinnamon rolls with it this morning ;D
6.5 c hot water
1 c oil
1 c honey
2T dough enhancer
1/3 c gluten
2T salt
5T Saf Yeast (or favorite brand)
18 + c freshly milled hard white spring wheat flour
Pour hot water into Bosch mixing bowl. Be sure to have dough guard on the center column before putting the dough hook on. Add oil, honey, dough enhancer, gluten, salt and 10c flour. Add yeast on top of flour. Use the Momentary (M) switch to first mix. Turn the machine to speed 1 and continue to add flour only until the dough begins to pull away from the sides of bowl. (DO NOT ADD TOO MUCH FLOUR!). The dough should be a little tacky. I used my KitchenAide for this part, then waited for the dough to rise to the top of the bowl
At this point, you can sponge your bread, by letting it sit on the counter with a towel over it, or leave it in your Bosch bowl (this is what I do), for 15-20 min., or you can continue on and not sponge it. (Sponging makes the bread softer and lighter). Definitely don't skimp on the sponging!! It is KEY!!
Slam your dough onto your counter 7 times. This is also a key part -- this bread is FULL of air pockets. Slamming the dough several times produces wonderful tiny air pockets that are lighter, and aren't so huge in the finished dough. You'll never knead them out well enough by hand. Then, with scissors cut your pie shaped dough into 6 equal parts. Slam each piece of dough on the counter another 7 times, and then shape into a loaf of bread and place in 6 greased bread pans. Let the loaves rise until they are doubled in size.
Bake in a preheated oven at 350 degrees for 30-45 min until golden brown. Remove from pans and cool on wire rack. Rub tops of hot bread with butter or shortening for shiny appearance( and softer crust), cover with towel while finishing cooling.
This recipe can be used for pizza crust, cinnamon rolls, dinner rolls, buns, croissants, and more.
**a simple recipe for dough enhancer is 1 cup lechithin granules plus 1 Tbs ginger and 1 Tbs Vit C powder. Blend well and store in air tight container in the fridge.**
Sister Deanna
Definitely my new recipe
I have always been a bit discouraged with using 100% wheat in my bread -- there is always just more density to the loaves than we prefer. I thought that was normal and we'd just have to adjust...HA! Not now Made 4 loaves bread and 2 pans of cinnamon rolls with it this morning ;D
6.5 c hot water
1 c oil
1 c honey
2T dough enhancer
1/3 c gluten
2T salt
5T Saf Yeast (or favorite brand)
18 + c freshly milled hard white spring wheat flour
Pour hot water into Bosch mixing bowl. Be sure to have dough guard on the center column before putting the dough hook on. Add oil, honey, dough enhancer, gluten, salt and 10c flour. Add yeast on top of flour. Use the Momentary (M) switch to first mix. Turn the machine to speed 1 and continue to add flour only until the dough begins to pull away from the sides of bowl. (DO NOT ADD TOO MUCH FLOUR!). The dough should be a little tacky. I used my KitchenAide for this part, then waited for the dough to rise to the top of the bowl
At this point, you can sponge your bread, by letting it sit on the counter with a towel over it, or leave it in your Bosch bowl (this is what I do), for 15-20 min., or you can continue on and not sponge it. (Sponging makes the bread softer and lighter). Definitely don't skimp on the sponging!! It is KEY!!
Slam your dough onto your counter 7 times. This is also a key part -- this bread is FULL of air pockets. Slamming the dough several times produces wonderful tiny air pockets that are lighter, and aren't so huge in the finished dough. You'll never knead them out well enough by hand. Then, with scissors cut your pie shaped dough into 6 equal parts. Slam each piece of dough on the counter another 7 times, and then shape into a loaf of bread and place in 6 greased bread pans. Let the loaves rise until they are doubled in size.
Bake in a preheated oven at 350 degrees for 30-45 min until golden brown. Remove from pans and cool on wire rack. Rub tops of hot bread with butter or shortening for shiny appearance( and softer crust), cover with towel while finishing cooling.
This recipe can be used for pizza crust, cinnamon rolls, dinner rolls, buns, croissants, and more.
**a simple recipe for dough enhancer is 1 cup lechithin granules plus 1 Tbs ginger and 1 Tbs Vit C powder. Blend well and store in air tight container in the fridge.**
Sister Deanna
Not really sure what I can do with ALL this wheat!
?? 
I'd like to see about getting it cheaper, of course, but really, a year's supply of items isn't too high at that price for such a large family I suppose. I'm just a tightwad and I really want more for less, kwim?