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Tuesday, November 3, 2020

Honey Whole Wheat Bread

 


We absolute love this bread, made primarily from freshly ground wheat berries. (See the recipe below for details.) It is easily made with the help of my amazing Bosch machine, which mixes and kneads dough for six loaves of bread at a time. It's a happy day in my kitchen when I take time to make this bread. With just the two of us here now in this season of life, the six loaves last for weeks, with enough to share, as well.

After a break of a few months (summer days, and also several trips), I had a bread making day again in October. I made two batches of this bread, so besides the loaf of bread set out for that week, I could put 11 loaves in the freezer for the coming weeks/months for us, and also to share. 

We love this bread for sandwiches, or to have a slice with a soup meal, and also to use for toast. We think it is especially delicious and tasty when toasted. After you get a taste of this bread, it is really hard to buy purchased bread. There is no comparison.



Ingredients:

7 cups water, hot
1 cup oil
1 cup honey
2 Tbsp dough enhancer
1/4 cup gluten
2 Tbsp salt
6 Tbsp yeast
12 cups flour, freshly ground
10 cups additional flour (more or less, as needed)


Directions:

1. Grind 8 or 9 cups of wheat berries in Whisper Mill; enough to produce 12 cups of flour. Measure the 12 cups and set aside.

2. In another bowl, set aside 10 additional cups of flour: I use 3 cups of white whole wheat flour + 4 cups of unbleached flour. (If there is any extra of the freshly ground flour, use it in place of some of the white whole wheat flour.)

3. Microwave the oil and honey together before starting; also set the yeast out on counter to come to room temperature.

4. Put all ingredients in Bosch bowl, up through the 12 cups of flour, with the yeast on top. Pulse until the flour is completely moistened.

5. Knead on speed 1 while adding the additional flour. Add only enough flour until the dough cleans the sides of the bowl. Turn to speed 2 and knead for 4-5 minutes.

6. Grease counter (or my green dough mat), set the dough on the mat, cover with a tea towel, and rest for 20 minutes.

7. After the 20 minutes, slam the dough on counter seven times (to get rid of air bubbles), shape into a round shape; and cut into 6 equal pieces.

8. Slam each piece another 7 times, and shape, placing in greased bread pans.

9. Bread Loaves - set in pans and put on counter (covered with tea towel) to rise until doubled in size. 

10. Place in preheated oven (350 degrees), and bake for 35 minutes.

Hamburger Buns - shape one of the six portions of dough into 8 pieces; press down firmly on a greased jelly roll pan. Brush with egg-wash (1 egg + 1 Tbsp water or milk) and sprinkle with sesame seeds. Let rise until doubled and bake about 12-15 minutes at 350 degrees or until golden brown.

Dinner Rolls - shape each portion into 11-12 pieces; place in a greased round pan. Brush with egg-wash and sprinkle with sesame seeds. Let rise until doubled and bake about 15 minutes or until golden brown.

Hoagie Buns - shape each portion into 2 long pieces (or more pieces for smaller hoagies); place on a greased cookie sheet. Brush with egg-wash and sprinkle with sesame seeds. Let rise until doubled and bake for about 15 minutes.

Cinnamon Rolls - I also use this dough recipe for my Cinnamon Rolls that I make each Christmas season, using one of the six portions for a 9x13 pan of cinnamon rolls. You can find the recipe by clicking here.

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