Whole Wheat Bread


This makes 2 loaves, a great use for that cannery wheat....and dough for scones (fried bread) too.

Proof Yeast: 1 T yeast, 1 T sugar, 1/3 c. warm water, let stand 10 minutes.

Add 2 1/2 c hot water, 3 1/2 c. whole wheat. 1 T. Gluten. 1T. Lemon Juice (just added this to my bread today and it is extra soft)

Mix until blended, add 1 T salt, 1/3 c. oil, 1/3 c. honey (or sugar). Mix, Add 1 c. white flour. Then add 1 1/2-2 cups white flour or whole wheat (depending on what you like the taste of better, I do whole wheat because it is healthier, and the gluten makes it stick, so you don't need as much white flour, but it is more dense).

Mix well, knead in mixer, Mold dough on oiled or floured surface to make 2 loaves. Let rise 1/3 in bulk usually and hour or so.

Bake 350F for 35 minutes.

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