Wheat Bread

This is the way my Mom makes wheat bread and it's delicious! I made a batch last week and it's already gone; my kids and husband love it almost as much as I do. A few months ago I was interviewing my kids for a blog post and one of the questions was, "If you mom was famous for something, what would it be? Noah's answer was, "You would be famous for making wheat bread." It was such a funny response since at that time I hadn't made it in a few months. Another thing about wheat bread... Lucy put the emphasis on the word "bread." And she looooves to eat it!

5 c hot water - or more like 4 3/4 cups*
1 egg (*the egg is part of the liquids; so it's 5 cups of total liquid. Make sense?)
12-15 c freshly ground whole wheat flour
2/3 c vegetable oil
2/3 c honey
1/4 c (rounded) wheat gluten flour (I found mine in the health food section of my regular grocery store)
2 T dough enhancer
3 1/2 T Saf yeast
2 T salt

Grease four loaf pans (I use Pam, or Pam baking). In a stand mixer, put water, egg, and 7 cups of whole wheat flour. Mix until blended. Add: oil, honey, gluten, dough enhancer, and yeast; mix again. Add 3 more cups of wheat flour and salt, mix again until well blended. Gradually add 2-5 more cups of flour until the sides of the bowl start to come clean. For me, 2 more cups is usually enough. Don't add more than 15 cups total. Knead on low speed in your mixer for 8-10 minutes. Dough will be more "runny" after kneading. Oil your hands and the counter; form dough into four equal portions and put into loaf pans. I use Pyrex glass 1.5 qt pans. Let rise 45 minutes. Cook at 350 for 30 minutes.


Briett said...

HI sara I am one of leighs friends from Spokane. I met you way back in the day anyway I have been following your cute blog and I love your recipe's. I have a question...what is dough enhancer? and where do I get it. Thanks

Pam said...

Inow use closer to 2 T. salt. I guess you would call it a "scant" 2 T.

Pam said...

Actually make that ... I NOW USE etc.

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