There are lots of things you can do with your wheat from the Home Storage Center, but bread is by far my most favorite. Nothing is more satisfying to than pulling hot homemade bread from the oven.
I have been working on this recipe for a long time and finally came up with this version that really truly is so light and delicious you won't believe it is 100% whole wheat and best of all, it is easy to make.
If you want to make great lasagna, you learn to keep all the ingredients to make it on hand. The same applies to bread. Mashed potato flakes are easy to find, (any grocery store or the Home Storage Center) and vital wheat gluten is in the bulk section of Winco.
Fluffy 100% Whole Wheat Bread
6 c liquid. Begin with 1 can evaporated milk and add enough warm water to make 6 cups.
1/3 c coconut oil
3/4 c honey
¼ c white vinegar
½ c instant mashed potato flakes (cheap brand works)
3/4 c vital wheat gluten
4 T instant yeast
2 T salt
14 C whole wheat flour
Combine 13 cups of the flour and the remaining ingredients. Mix just enough to combine and moisten all ingredients. Let sit 20-25 minutes. After resting mixture, begin kneading and add the last cup of flour if needed. Knead 15 minutes. Cover and let rise until fluffy, about 10 minutes. Divide dough into 6 well-greased bread pans. (My pans measure 4.5x8x3. They are for 1.5 lb loaves you will need to adjust cooking times according to the size of your loaves)
Let raise 25-30 minutes until ready for baking. (A colder kitchen will require a longer rise time) Dough will have risen above pan as shown in picture below.
While bread is rising, preheat oven to 400 degrees. When ready, place bread in oven, turning down temperature to 350 degrees and bake 25-35 minutes (each oven varies). I like to check bread with a thermometer and cook it to 200 degrees, but you can tell doneness if it sounds hollow when you tap it on top (after removing from the pan).
Remove bread from pans placing on cooling racks. Brush with melted butter. Cool, then wrap in plastic bags to freeze.
Recently I found this honey buttermilk white bread recipe that really is so good, if you prefer a white bread you won't be disappointed with this one. It is an easy recipe as well. I did not add pictures, just refer to the ones above.
Honey Buttermilk White Bread
1 ½ T yeast
a pinch of powdered ginger (helps with the rise and crumb)
1 t sugar
¼ c lukewarm water
2 c lukewarm buttermilk (or 2 T vinegar or lemon juice and enough milk to make 2 cups, let sit for at least 15 minutes)
1/3 c honey
1 ½ t salt
3/4 t baking powder
6 c white bread flour
¼ c butter melted and cooled
In a medium sized bowl or bread mixer, combine all ingredients minus 1 cup flour, and mix just until everything is moist. Let sit and sponge for 20 minutes.
After sponging, knead bread and add last cup of flour if needed. Dough will pull from the sides of the bowl.
Knead until elastic and smooth, about 10 minutes.
Form into two large or 3 small loaves. Place in greased loaf pans and grease tops.
Cover, and allow to rise for 45 minutes, or until it rises about an inch above the tops of the bread pans.
Preheat oven to 375 F.
Place in oven and bake for 25-30 minutes or until internal temperatur reaches 199 degrees. You can cover the tops with foil if they brown too fast.
Remove loaves from oven and brush with melted butter.
Jolin Shaw made this bread one day, and something unexpected came up while she was making it, so she left her 12 year old in charge to finish up. He finished mixing, put it in the pans and baked it.....it turned out great!
You have to try this. :)
I can almost guarantee you will be extremely pleased with the results of these recipes. Try them and see! Send me pictures and comments via email, or post your thoughts below. I would LOVE to hear how it goes for you! If you have questions, please call.
Happy baking!
Shanna
