Perfect Honey Whole Wheat Bread January 04, 2016 12:01
In Bosch universal mixer bowl with dough hook add:
6 Cups Warm Water, Approx. 115°
2 Tbsp. Sea Salt
2/3 Cup Grapeseed Oil
2/3 Cup Honey
3 Tbsp. Dough Enhancer
2 Cups High Gluten Bread Flour OR 2/3 Cup Vital Wheat Gluten
6 - 8 Cups Fresh Ground Flour, to begin with
(This recipe uses altogether 14-16 Cups of fresh ground flour)
3 Tbsp. Saf Instant Yeast
Use the momentary switch (m) to mix well. Turn the machine to speed 2 and continue to add flour only until the dough begins to pull away from the sides of the bowl. When you can see the sides pull clean as well as the dough coming clean from the bottom of the bowl you know you have enough flour. (this is the additional flour you ground to begin with.) Do not add too much flour. The dough should be slightly sticky and does not come together at this point, but the bowl is clean.
Knead on speed 2 for 6-8 minutes or until the gluten has been developed. If you feel your dough is too dry, simply add a few tablespoons of water to moisten. (always pulling the sides clean) if dough starts sticking simply add a little white flour to take up the moisture.
Oil your hands, remove dough from mixer onto a slightly oiled counter, divide your dough with a dough divider into 4-5, 1Lb 14oz loaves for 8 ½ by 4 ½” pan, or 9-11, 12oz loaves for 5 ½” x 3”. Because we never measure our flour exactly, the number of loaves varies; it all depends on the weather and the climate outside.
Shape loaves, and place in a well sprayed (vegalene) pan. Cover with a dry towel and let rise until dough has risen double or approx. 2 inches above the rim of the pan. This will take from 30 to 60 minutes depending on the room temperature.
Bake in preheated oven at 350° for 30-35 minutes for large loaves (20-25 minutes for 12oz loaves), or until the inside temp. is 200°. (An instant read thermometer is very useful in telling whether your bread is done.) Test after baking time is complete by taking bread out of its pan and pushing the thermometer into side or bottom of loaf. If not 200 degrees, place back in pan and bake another few minutes.
Cool on cooking racks before putting into bread bags. The bread can be frozen up to 30 days without freezer burn.