Mix:
8 cups whole grain flour (wheat or spelt)
2 T. yeast
1/2-3/4 cup gluten (if you don't have gluten, use extra oil as per instructions below.)
2 T. Dough Enhancer, from the Kitchen Kneads store (this is optional, but it helps the bread stay really moist longer.)
Mix above ingredients until yeast is well blended with the flour.
Add:
6 cups of semi-hot water (from the tap, not boiling water).
Mix together for 1 minute with an electric mixer (2 minutes by hand, stirring constantly).
Let mixture sit with a cloth over the bowl for exactly 10 minutes (to get yeast working).
Add:
1 cup honey
1/2 cup oil (use 2/3 cup oil if you want bread to be extra, extra moist or if you didin't use gluten)
2 T. salt
6-7 additional cups of whole grain flour
Mix all together for 6 minutes with electric mixer or 10 minutes by hand.
Set oven to 170 degrees
Grease pans well.
Divide dough into 4-5 loaves (five 8" pans or four 9" pans or whatever fits...), and put in pans immediately set in preheadted oven.
Bake bread for 20 minutes.
After baking 20 minutes at 170 degrees,
turn oven to 350 degrees (without opening oven door), and bake 30 minutes more.
After bread is done baking to a golden brown, remove bread from tins to cool completely before storing. Freezes well and lasts for days stored at room temperature and is always moist.
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