Basic Whole Wheat Bread Baking ~ Mixer and Hand Instructions

A while ago, someone requested one of my bread recipes. It is always a pleasure to share recipes that have been a blessing to our family. For those who are new to bread making, I am including directions how I have been making bread and hope it will bless someone.


This recipe that I'm sharing is a recipe from Bosch which I've been using since I purchased the Bosch mixer. Prior to the purchase of the Bosch mixer, I made all breads by hand. This recipe can also be made using stand alone mixer to start and possibly transferring the dough part way to finish off the kneading or making this bread by hand only from start to finish. Most recipes I have made always required double risings before baking. This recipe only requires one rising.

The recipe is as follows:



Ingredients for Small Batch (2 loaves)
2 ½ cups warm water
2 Tbspoon SAF Instant Yeast Active yeast can also be used)
1/4 cup honey
1/4 cup oil
6 (up to 8 cups) fresh whole wheat flour (room temperature)
Tbsp dough enhancer (I have made bread many times without the use of dough enhancer)
1 Tbsp tsp salt
1 Tbsp gluten (I leave this out)


Ingredients for Medium Batch (4 loaves)
4 cups warm water
3 Tbsp SAF Yeast (Active yeast can also be used)
1/3 cup honey
2/3 cup oil (coconut oil can be used)
8 (up to 11 cups) fresh whole wheat flour (room temperature)
1 Tbsp Dough enhancer (I have made bread many times without the use of dough enhancer)
1 Tbsp salt
1/4 cup gluten (I leave this out)


Directions

If you are using active yeast, please proof your yeast with one cup of water. Once the yeast is ready, you can then continue with the recipe below by adding the remainder of the water and other ingredients.


Mixer Method
With dough hook in mixing bowl, pour in warm water. Add the 4 cups of flour for 2 loaves making (or 6 cups flour for 4 loaves baking) and then add the honey, oil, gluten, dough enhancer and yeast. Start by pulsing a few times to avoid splattering, then mix on medium speed. Stop and add the “one cup flour for 2 small bread baking (or 2 cups flour for 4 loaves baking) along with salt, and continue mixing on medium speed. Continue to sprinkle in more flour slowly and gradually until the sides of the bowl come clean. You may need to add more flour depending on the humidity in the air and the protein content of the wheat. It differs each time for me. I have rarely gone over the amount of flour required in this recipe.

Once you notice the bowl sides have come clean, continue kneading on medium speed for about 4-7 minutes. You are striving for dough which is supple, pliable and elastic.

Remove dough from bowl and place on greased surface. I like to grease my hands, it makes it easier to deal with dough,


Hand Method
Combine warm water 4 cups of flour for 2 loaves making (or 6 cups flour for 4 loaves making). Then mix in honey, oil, gluten, dough enhancer and yeast. This can be mixed using a wooden spoon. Add salt and one cup of flour for 2 small bread baking (or 2 cups flour for 4 loaves baking). Continue to sprinkle in more flour slowly and gradually. Once you’ve reached a point where you can no longer mix with wooden spoon, transfer dough to floured counter. Once again, you may need to add more flour depending on the humidity in the air. Your goal is for a smooth and elastic dough. Adding too much flour will make the dough too stiff. Continue kneading the dough by hand from about six to ten minutes or until it is dough is supple, pliable and elastic.


Preparing Bread Loaves
Grease the countertop, this makes this process much easier, trust me.

 

Dough is first divided into equal parts as desired.

Take one part and shape it into a rectangular shape the size of your bread pan.

Roll out the rectangular dough using a rolling pin. 

 

Once the dough is rolled out, start by taking one end and 

tightly rolling it up all the way across. 

 

Tuck both sides of the rolled up dough under and place it in the bread pan. I’ve read that by slamming the dough really hard in the bread pan, it will help alleviate any air bubbles between layers of the dough.

Maybe that is why on occasion I have a big hole in my bread, see post here. Depending on your pans, you may have to grease them. 

Cover your bread pans and let rise in a warm and draft free area. Strive for double the volume if possible. This may take 20-40 minutes. Bake 25-30 min. at 350°. By then the bread should be nicely browned at the top. Remove from the oven and let cool.

Happy Baking!  If you have any questions, please email me here.  If you would like information on the Bosch Mixer, please visit our online store Pebble Crossing. For a review of the cast iron pans used to bake this bread, please click here.      I am that bread of life. John 6:48



This recipe was shared with Raising Homemakers

Blessings ~ Carmen