The Best Bread Recipe
A while back, Cheryl got the opportunity to do some taste testing at a neighbor’s house (thanks Marianne) and sampled some incredibly tasty bread that was made from scratch.
After making it once, Cheryl has had to endure me pestering her to make as often as she can. It’s probably the best bread I’ve ever tasted, especially with home-ground wheat flour.
My kids love it too. The bread rarely lasts an hour after it comes out of the oven. I have to beg them over the phone to save me some.
The recipe recommends a Kitchenaid or Bosch mixer, which I can understand as those are both pretty high-end mixers. We have a Kitchenaid. The real problem, for me at least, is that our wheat grinder is really messy and doesn’t grind much more than 1 cup at a time. I think we’re going to have to get a new grinder. :)
Whole Wheat Bread
- 2 cups hot water
- 3 Tbsp. oil
- 3 Tbsp. honey
- 7 cups whole wheat flour (approximately)
- ¼ cup vital gluten flour
- 1 Tbsp. dough enhancer
- 1 rounded Tbsp. yeast
- 2 scant tsp. salt
Mix water, oil, honey, salt and half of the flour. Then add yeast, gluten, and dough enhancer. Turn on mixer and mix; add ½ to 1 cup of flour at a time until dough starts to pull away from the bowl (note: you may not use all of the remaining flour). Knead in bowl for 5 minutes with bread dough hook. Grease pans and shape bread and set into the pans. Put bread into oven, turn on the oven, count to 10 and then turn off. Let bread rise 15 min. Turn the oven back on to 350 degrees and bake for 30 minutes. Take bread out and let sit for a few minutes, then tip out and let cool on a rack.