This recipe is the best you'll ever find for a soft and delicious wheat bread! I will be forever indebted to Anna for sharing this recipe with me.
*5/17/14: I reduced the amount of gluten, and modified the original instructions to reflect how I make the bread.
-Anna Hampton
2 cups hot water
½ cup brown sugar or honey
1 Tbsp. instant yeast
3 cups whole wheat flour
1 cup all purpose flour (plus more if needed)
2 Tbps. + 2 tsp. wheat gluten
2 Tbps. + 2 tsp. wheat gluten
⅓ cup powdered milk
⅓ cup shortening
1 ½ tsp. salt
Place sugar (or honey), yeast, and hot water in the
bowl of an electric mixer or Bosch.
Add the rest of the ingredients. Mix until all
ingredients are incorporated. Add more white flour as needed, until dough pulls
off bottom of bowl.
Mix/knead the bread dough until smooth and elastic
(*6-8 min. in Bosch mixer- speed 2).
*Note: I let my Bosch knead without the center
portion of the lid on so the dough doesn’t get too warm. I read in a bread book
that you shouldn’t let the dough get above 90° while mixing, otherwise
it can develop off-flavors.
Place dough in greased bowl and cover with plastic
wrap. Allow dough to rise for 1 hour or until doubled in size. Punch down and let rest for about 5 minutes. Separate
dough in half, and shape into loaves. Place in 2 greased 10” loaf pans. Cover
with plastic wrap and let rise for about 1 hour.
Bake at 350° for about 25-30 minutes
or until internal temperature is 200°.
1 comment:
I have been in search of a wonderful wheat recipe over the past 4 years and think I finally found my winner here!!
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