Small Batch
• 6 to 7 cups whole wheat flour
• 1 rounded tablespoon dry yeast
• 1/4 cup high gluten flour (optional)
• 250 mg vitamin C (optional)
• 2 cups warm water (120 to 130 o)
• 3 tablespoons vegetable oil
• 3 tablespoons honey or sugar
• 2 scant teaspoons salt
High gluten flour is a high protein flour available at most health food stores (and at Sam’s Club, but only in 50 pound bags there). It adds volume and improves the texture in whole wheat bread. If using regular gluten flour, double the amount called for in this recipe.
Mill whole wheat in an electric grain mill. Place 3 cups fresh flour into mixer bowl equipped with kneading arm, or into large bowl. Add dry yeast, gluten flour and vitamin C. Pulse to mix well, or stir with a wooden spoon to mix well. Add water, and mix for 1 minute or until slightly lumpy but all wet. For lighter bread, turn off mixer, cover bowl, and let dough sponge for 10 minutes. This is a very important step if kneading by hand. Sponging makes lighter bread and reduces kneading time. Add oil, honey and salt. Turn on mixer, and quickly add remaining flour, 1 cup at a time. If kneading by hand, add flour in bowl until too hard to stir, then pour on lightly floured board to knead in rest of flour. Mix until dough forms a ball and cleans sides of bowl. Knead 7 to 10 minutes. If mixing by hand, knead at least 12 to 15 minutes or until dough is smooth and elastic.
Preheat oven to 150 o during this time. Lightly oil hands. Divide dough into two equal portions. Shape into loaves and place in greased bread pans. Turn off oven. Place bread in oven, arranging pans with space between to allow heat to circulate freely. Set a kitchen timer, and watch closely. Let rise until double in bulk, approximately 20 to 30 minutes. Leave bread in oven and turn on hear to 350 o.
Bread may also rise uncovered on counter top until double. Bake in preheated oven 350 o, for 30 to 35 minutes. Immediately remove form pans; let cool on wire racks. For a soft crust, mist lightly with water from a spray bottle while still hot. Slice bread when cool, and store in plastic bags in freezer, not refrigerator.
To improve the bread texture:
• Add 1 cup buttermilk or yogurt in place of 1 cup of water.
• Add approximately 500 milligrams of vitamin C with your flour.
• Add 2 tablespoons lemon juice instead of vitamin C.
• Add 2 tablespoons dry or liquid lecithin to the dough.
• Replace 1 to 3 cups whole wheat flour with white flour.
A natural sweetener can be substituted for the honey or sugar, for example, ½ to 3/4 cups unsweetened applesauce per average batch.