Whole Wheat Bread

 I'm quite unmotivated to be insightful, charming, or even legible so I'm posting a recipe. 

This bread is fantastic.  It's a staple at my house that I try to make every 2 weeks.  I use Hard White wheat which isn't as heavy as Red Wheat.  Some wheat bread gives me a lot of indigestion but this recipe is easy on my system. 

My sister-in-law taught me how to make this bread.  She takes a lot of classes from the Bosch Store so this is straight from one of those classes.  Bosch promotes Chef Brad and Xagave which is different from Agave.  It isn't processed like Agave is and it's fortified with a lot of vitamins.  It has fewer calories than sugar and is low on the Glycemic Index.


To begin, make sure you have around 8 cups of wheat flour.  I keep a container in my fridge for leftovers or if I grind on a different day.

In your mixer bowl (I use a Bosch), combine the following:
3 3/4 cups hot water (110 degrees with thermometer.  I just use a meat thermometer.  Seems to work fine.)
A little more than 1/4 cup Xagave (1/2 cup honey if not using Xagave)
1/4 cup oil
1/4 cup Liquid Lecithin (use the same measuring cup as the oil; it will prevent the lecithin from sticking.)
4 cups whole wheat flour
1/2 gluten flour (or "vital gluten")
1/2 cup powdered milk (get Country Cream brand if you can)
1 1/2 tbsp Real salt (sea salt)
1/2 cup rolled oats

Mix on low for 4 minutes, using the regular beaters (I actually use the dough hook, it seems to work fine), then add 2 tbsp yeast.  Change to the dough hook and gradually add enough whole wheat flour until you can see the bottom of the bowl when it is mixing (about 4 1/2 cups at my place.  You really have to play with this.  I've found that if I can see the bottom but not the sides it is perfect for my taste.)  Knead for 8 minutes on medium until the dough pulls away from the bowl, and is soft and elastic.  Put in 2 tbsp Dough Enhancer then knead for 2 more minutes.

Preheat oven to 400 degrees.  Cover and let rest about 1/2 hour.  I usually gently pull out the dough hook.  If I have to break the dough I pinch it quickly instead of letting it stretch.

Spray your pans.  Cover your hands in Coconut Oil.  Remove sections of dough from the bowl, pinching dough, not tearing it.  Slap and fold to get the air out as you fold and form into a loaf.  Place into sprayed pans, pressing around the edges to get the air out.  Bag each loaf and pan and tie.  Let bread rise inside the bags for 1/2 hour.




Turn oven down to 350 degrees (it took me awhile to get the oven temp right.  My oven is older than I am and it cooks exceptionally hot.  So my first attempts were burn on inside and doughy in the middle).  Cook for 30 minutes.  Bread is done when it reaches 180 degrees (I prefer just at 200 degrees on my meat thermometer).  Cool in pans 15 minutes and remove to cooling rack.



I hope you enjoy this recipe as much as we do.  Logan gobbles it up with some PB on it.  Nathan is a traditionalist; he likes it hot with butter and honey.  I love it with chicken salad, turkey avocado, and it is to die for as a BLT.