Archive for November 13th, 2009

Honey Whole Wheat Bread

Friday, November 13th, 2009

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My blogging friend Tamy and her friend Joy are hostessing the 2nd Annual Bread Roundup. If you would like to participate, too, please click on the link to go to Tamy’s or Joy’s blog for the details.

HONEY WHOLE WHEAT BREAD

This recipe is for 6 loaves of bread, and requires a large capacity mixer equipped with a dough hook.

Combine the following ingredients in the mixer bowl, using the dough hook attachment:

11 cups freshly ground whole wheat flour

3 cups rolled oats

½ cup gluten flour (optional, but this helps the dough to be more elastic and rise better)

2 Tablespoons dry yeast

2 Tablespoons salt

Add liquids:

½ cup vegetable oil

½ cup honey

2 Tablespoons lemon juice

9 cups hot (but not too hot) tap water

Mix for 3 minutes. Let sponge for 10 minutes.

Add, 1 cup at a time:

10 cups white flour (or whole wheat, for a delicious but heavier bread)

Knead by machine 5 minutes.

Cover the bowl of dough with a dish towel and let rise until doubled. Stir the dough down and shape into 6 loaves. Place in greased bread pans and let rise until almost doubled.

Bake at 350 degrees for 35 minutes. Turn loaves out of pans to cool on rack.

This is a genuine Taron family recipe. Rick and I developed this recipe about 20 years ago, experimenting with other favorite recipes, until we came up with a whole wheat bread that isn’t crumbly. It makes great sandwiches, and even better toast.