Whole Wheat Bread

Posted on Mar 01, 2007 under Breakfast Foods, Whole Grain Breads, Yeast Breads

Mill 12 C grain, a combination of:

• 3 cups Bronze Chief
• 3 cups Prairie Gold
• 3 cups Kamut
• 3 cups Spelt
• 5½ cups moderately hot water, 110°

Pour water into your Bosch bowl.

Add:

• 6 cups of the freshly milled flour
• 2/3 cup olive oil
• 2/3 cup honey
• 2 tablespoons SAF yeast

Mix well & let sponge (sit) for 20 minutes while the yeast dissolves & gets active.

Then add:

• 2 tablespoons salt
• 2 tablespoons dough enhancer
• All but about 1cup of the fresh flour

Add enough flour until it starts to clean the sides of

the bowl and the dough is tacky to touch. As it mixes,

the dough will stiffen, so don’t add too much flour.

(You can add water if you have too much flour) Let

your Bosch run on speed 2 until the gluten is developed.

If you used just Prairie Gold, this will take about 7 min.

If you used spelt or kamut, this will only take about

3 minutes. Test a ball of dough to see if it stretches

like bubble gum. Then it is ready for bread pans.

Preheat your oven to 200°, about 5 minutes then turn

off your oven. Divide your dough into 5 loaves or form

into cinnamon rolls or pizza crusts or dinner rolls

or hamburger buns. Let them rise in the warm oven for

20 minutes, then bake at 350° for 25 minutes. If your

loaf reaches 180°, then you know it’s done.

To make cinnamon rolls, melt butter & stir in enough

brown sugar to make a ‘syrup’ & add cinnamon. Roll

out your dough on an oiled surface. Pour on the

sweet mixture, add any nuts or dried fruit you wish, roll

up, cut with dental floss or knife. Pour some sweet stuff

in the bottom of your baking pan (I like to use a pie

plate), let rise or freeze. Bake at 350° for about 20 mins.

To make a pizza crust, add some garlic, Italian seasoning

& parmesan cheese to the dough.