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Saturday, January 22, 2011

Whole Wheat Bread


2 3/4 cups warm water
2 Tbsp dry active yeast
1/3 cup oil, olive is fine
1/4 cup raw sugar
2 Tbsp molasses
1 Tbsp salt
7 1/2 cups (max) 100% whole grain wheat flour, divided

Place the first five ingredients in a large mixing bowl and mix (I use my Kitchen Aid mixer) until yeast begins to dissolve. Add salt and 2 Cups 100% whole grain wheat flour. Mix, then add 4 cups of 100% whole grain wheat flour one cup at a time. Mix until the consistency is somewhat even.

Then continue to slowly add and mix flour 1/2 cup at a time until the dough quits sticking to the sides of the bowl. It should be tacky to the touch. The trick is to have enough consistency to stand up with the least amount of flour so the bread will be fluffy. Do not exceed 7 1/2 cups of wheat flour. (You can trade one cup of wheat flour for one cup of all purpose white if you wish)

*Don't over mix or the bread will become tough!

When your dough is well combined, cover the bowl and let it rise for about 30-45 minutes. Grease two bread pans with nonstick spray.  Punch down and drop the dough on a floured surface so you can work and shape it.

Sprinkle the dough in some flour and divide it in half. Shape each half in your hands to make a nice ball using enough flour on it so it isn't sticky, but don't overdo it.  Shape into loaves by turning the dough under it's self over and over.

Alternatively you can form the dough into logs and place on a greased cookie sheet for a "french bread" style loaf, just be sure to score the top of the bread with a sharp knife.

Preheat oven to 350 degrees F.

Drop the loaves into your bread pans and let them rise until almost doubled. 

Bake for ~35 minutes. When done turn the bread out of the pan to a rack to cool. Serve immediately or let cool completely before storing in an airtight container and store on the counter - tinfoil or a large resealable bag work well. Note that if you put it in the refrigerator it will turn into a dense brick. Store at room temperature.

If your bread came out heavy and dense, you used too much flour and your dough was too stiff. If it flattens out and won't stand up you needed more flour. The total amount of flour is usually about 7 cups.

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