Whole Wheat Bread

6 Cups Warm Water

2 Tbsp. Salt

½ Cup Oil

½ Cup Honey

2 ½ Tbsp. Dough Enhancer

2 Tbsp. Vital Wheat Gluten

2 ½ Tbsp. Saf Instant Yeast

12-17 Cups whole wheat flour  (white wheat-freshly ground is best)

 

Combine 8-9 cups fresh wheat flour and 6 C. warm water.  Mix to paste consistency.  Mix in yeast and salt, then add oil, honey and gluten.  Add additional flour until dough pulls away from sides of bowl.  (stop and test for stickiness-if still sticky, keep adding flour)  Let knead 7-8 minutes on high, then add dough enhancer, knead 2 more minutes.

 

Take dough immediately from bowl and divide into 6 loaves.  Use Crisco on hands to shape loaves and  fill greased non-stick loaf pans ½-2/3 full, cover with plastic to keep moist.  Let rise until doubled (approx. 1 ½ inches above top of pan).  Bake 350 18-23 minutes.  (check early to see if tops are getting too brown and cover with foil if necessary.  Remove from pans and cool on wire racks.

 

12-Grain Bread

6 Cups hot tap water

2 Cups 9-grain cracked cereal (uncooked)

1/3 Cup millet (1 Cup if you like it crunchy)

1 Cup sunflower seeds (cracked if desired)

2 cups high gluten flour or ½ cup vital wheat gluten

2/3 Cup honey or molasses

2/3 Cup oil

2 T. salt

3 T. yeast

3 T. dough enhancer

Whole wheat flour (approx. 14 cups total)

 

Measure first five ingredients into bowl.  Mix gently to fold ingredients together.  Let sit five minutes.  Add 9 cups wheat flour, honey, oil, salt and mix to a paste.  Add yeast.  Add whole wheat flour 1 cup at a time until mixture cleans sides of the bowl.  (Approximately 14 cups total-stop and touch it, if it’s still sticky, add flour).  Knead on speed three for 7 minutes.  Add dough enhancer.  Knead til mixed through.  Form into 6 large loaves.  Use Crisco on hands to form loaves and place in non-stick greased bread pans. Let rise (in plastic bags) til about two inches above pans.  Bake at 350 degrees for 20-25 minutes.  (check early and cover with foil if tops getting too dark).  Get out of pans and cool on rack.