|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 8 | teaspoons | yeast, active dry (quick rise) | 1 1/2 | cups (8 fl oz) | water, warm (110 degrees) | 2 | cups | wheat flour, wholewheat | 4 | cups (8 fl oz) | water, warm (110 degrees) | 4 | cups | wheat flour, wholewheat | 1 | cup | instant nonfat powdered milk | 1 | cup | Vital wheat gluten | 2 | tablespoons | salt | 1 | cup, packed | brown sugar, light | 1 1/4 | cups | granulated sugar | 1/2 | cup | oil, vegetable | 4 | cups | wheat flour, wholewheat |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 1 | The Sponge: In bread mixing bowl put yeast, 1-1/2 Cups warm water, 2 Cups whole wheat flour. Mix until combined. Cover and let sit for 45 minutes to 1 hour. It should be bubbly. | | 2 | The Dough: Add 4 Cups water, 4 Cups whole wheat flour, dry milk, wheat gluten, salt, sugar, and oil. Mix until combined. | | 3 | Start to add remaining flour (perhaps 1 Cup at a time) until right consistency, when dough leave sides of bowl while mixing. | | 4 | Kneading: In mixer 10 minutes (for Bosch). | | 5 | Rising: Once dough has been kneaded, pull dough from bread mixer and place into oiled bowl. Turn dough over so it is oiled on top. Cover and let rise 45 minutes to 1 hour until doubled in size. | | 6 | Spray 4 bread pans with Pam or other non-stick coating. | | 7 | Divide dough into 4 loaf size pieces. Form into loaves and place into pans. Cover with towel and let rise 30 minutes to 1 hour. Dough should be about 2 inches above pan, nice and high! | | 8 | Pre-heat oven to 375 degrees fahrenheit. Bake for 15 minutes, then lower heat to 350 degrees, and cook for another 20 minutes. | | 9 | Remove from from pans, let cool, slice and enjoy. |
|
