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Tuesday, January 19, 2010

Whole-Wheat Bread

I make on average four loaves of bread a week.  I have been trying to perfect my bread making abilities over the last year, but must admit I´m not quit there yet.  This bread recipe is one of my favorites and I often substitute different grain flours for the whole-wheat flour, including: rolled oats, kamut flour, spelt flour, etc.  I always use at least 4 cups of whole-wheat flour and then replace the additional 4 cups with a combination of the above substitutions.  Have fun creating your own!

2 packages yeast
3/4 teaspoon sugar
1/4 cup luke warm water

1/2 cup oil
1/2 honey
1 tablespoon salt
2 1/2 cups hot water
2 tablespoos freshly squeezed lemon juice
4 cups whole-wheat flour
4 cups whole-wheat flour (or combination of other grain/flours)

Dissolve yeast and sugar in water.  Set aside.

Mix honey, oil, salt, lemon juice, 4 cups of whole-wheat flour and 2 1/2 cups of hot water together in the bowl of an electric mixer, fitted with a dough hook, until combined.  Add the dissolved yeast to the bread mixture and mix for 7-10 minutes to get the gluten working.

Gradually add the additional 4 cups of flour.  Knead for an additional 5 minutes.  If the dough seems too sticky, add enough flour to get past the sticky point.  Remember too much flour causes bread failure.
Cover with plastic wrap and let stand for 30 minutes.

On a lightly floured surface, divide and shape into 2 loaves.  Place in greased bread pans and let rise until doubled in size, approximately one hour.  Bake at 350 degrees Fahrenheit for 30 to 40 minutes.

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