Whole Wheat Bread
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 66
Ingredients
4 Cups warm 120* Water1 Tblsp Sea Salt1/3 Cup Canola Omega3 Oil Blend1/3 Cup Honey1 1/2 Tblsp Dough Enhancer2 Tblsp SAF Yeast7 Cups Whole Hard Red or White or Mixed Winter Wheat Kernels Ground in a Grain Mill
PRE-HEAT oven to 150*
SPRAY:
3 Bread Tins with a ‘Pan Coat’
MILL ~ 7 Cups Whole Wheat kernels (don’t worry about leveling measure cup it can be a rounded measure)
MEASURE out and with Dough Hooks in place, put these 4 ingredients into the mixer.
4 Cups 85-90* Temp Water
2 Tablespoon SAF Yeast
1/3 Cup Oil (measuring oil first will allow the honey to slip out of the measure cup easily)
1/3 Cup Honey
ADD:
Several cups (about 3-4) of the milled wheat flour Mix this until all flour is moistened
NOW ADD:
1 Tablespoon Salt
1 ½ Tablespoons Dough Enhancer
Slowly add the remainder of the milled wheat flour (you will most likely use all the flour you have milled)
Note: If the wheat is old and protein content is diminished add 3 to 4 tablespoons ‘Vital Wheat Gluten’ so the dough will rise properly
MIX:
The Dough in mixer with dough hooks for 10-12 minutes on a low speed
SHAPE:
By pouring a small amount of oil onto work surface and your hands (do not use flour) shape into 3 equal loafs and place into the prepared bread tins
PLACE into pre-heated oven on the middle rack and turn off the oven
LET rise for just 25 minutes
Do Not remove bread pans as you
TURN oven on to 350* setting a timer for 30 minutes
Bake until Thermometer inserted into the side reads 190*
REMOVE from pans immediately and cool on a wire rack when cool store in plastic bags and put in the refrigerator. Slice and Toast or Heat in microwave for 25 seconds for hot fresh bread.
Shaping a loaf;
Separate dough to Weigh for each loaf to equal approximately 1lb 11 oz
One at a time Press each dough ball into a flat 1 inch thick circle on an oiled cutting board, no extra flour it will dry out your loaf
Fold top third of circle down and press together firmly to squeeze out air and seal
Fold left and right sides in the same manner
Roll down starting at the top of dough pressing firmly to seal as you go
Press edges of shaped loaf firmly
You should have a loaf shape now
Place into Cooking sprayed Pans and press down with your palm into pan to fill completely.
Number of Servings: 66
Recipe submitted by SparkPeople user MARTAMIA.
SPRAY:
3 Bread Tins with a ‘Pan Coat’
MILL ~ 7 Cups Whole Wheat kernels (don’t worry about leveling measure cup it can be a rounded measure)
MEASURE out and with Dough Hooks in place, put these 4 ingredients into the mixer.
4 Cups 85-90* Temp Water
2 Tablespoon SAF Yeast
1/3 Cup Oil (measuring oil first will allow the honey to slip out of the measure cup easily)
1/3 Cup Honey
ADD:
Several cups (about 3-4) of the milled wheat flour Mix this until all flour is moistened
NOW ADD:
1 Tablespoon Salt
1 ½ Tablespoons Dough Enhancer
Slowly add the remainder of the milled wheat flour (you will most likely use all the flour you have milled)
Note: If the wheat is old and protein content is diminished add 3 to 4 tablespoons ‘Vital Wheat Gluten’ so the dough will rise properly
MIX:
The Dough in mixer with dough hooks for 10-12 minutes on a low speed
SHAPE:
By pouring a small amount of oil onto work surface and your hands (do not use flour) shape into 3 equal loafs and place into the prepared bread tins
PLACE into pre-heated oven on the middle rack and turn off the oven
LET rise for just 25 minutes
Do Not remove bread pans as you
TURN oven on to 350* setting a timer for 30 minutes
Bake until Thermometer inserted into the side reads 190*
REMOVE from pans immediately and cool on a wire rack when cool store in plastic bags and put in the refrigerator. Slice and Toast or Heat in microwave for 25 seconds for hot fresh bread.
Shaping a loaf;
Separate dough to Weigh for each loaf to equal approximately 1lb 11 oz
One at a time Press each dough ball into a flat 1 inch thick circle on an oiled cutting board, no extra flour it will dry out your loaf
Fold top third of circle down and press together firmly to squeeze out air and seal
Fold left and right sides in the same manner
Roll down starting at the top of dough pressing firmly to seal as you go
Press edges of shaped loaf firmly
You should have a loaf shape now
Place into Cooking sprayed Pans and press down with your palm into pan to fill completely.
Number of Servings: 66
Recipe submitted by SparkPeople user MARTAMIA.
Nutritional Info Amount Per Serving
- Calories: 82.8
- Total Fat: 1.5 g
- Cholesterol: 0.0 mg
- Sodium: 108.8 mg
- Total Carbs: 15.4 g
- Dietary Fiber: 2.5 g
- Protein: 3.2 g
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