Small Batch
\n\u2022\u00a0\u00a0 \u00a06 to 7 cups whole wheat flour
\n\u2022\u00a0\u00a0 \u00a01 rounded tablespoon dry yeast
\n\u2022\u00a0\u00a0 \u00a01\/4 cup high gluten flour (optional)
\n\u2022\u00a0\u00a0 \u00a0250 mg vitamin C (optional)
\n\u2022\u00a0\u00a0 \u00a02 cups warm water (120 to 130 o)
\n\u2022\u00a0\u00a0 \u00a03 tablespoons vegetable oil
\n\u2022\u00a0\u00a0 \u00a03 tablespoons honey or sugar
\n\u2022\u00a0\u00a0 \u00a02 scant teaspoons salt
\nHigh gluten flour is a high protein flour available at most health food stores (and at Sam\u2019s Club, but only in 50 pound bags there).\u00a0 It adds volume and improves the texture in whole wheat bread.\u00a0 If using regular gluten flour, double the amount called for in this recipe.
\nMill whole wheat in an electric grain mill.\u00a0 Place 3 cups fresh flour into mixer bowl equipped with kneading arm, or into large bowl.\u00a0 Add dry yeast, gluten flour and vitamin C.\u00a0 Pulse to mix well, or stir with a wooden spoon to mix well.\u00a0 Add water, and mix for 1 minute or until slightly lumpy but all wet.\u00a0 For lighter bread, turn off mixer, cover bowl, and let dough sponge for 10 minutes.\u00a0 This is a very important step if kneading by hand.\u00a0 Sponging makes lighter bread and reduces kneading time.\u00a0 Add oil, honey and salt.\u00a0 Turn on mixer, and quickly add remaining flour, 1 cup at a time.\u00a0 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.\u00a0 Mix until dough forms a ball and cleans sides of bowl.\u00a0 Knead 7 to 10 minutes.\u00a0 If mixing by hand, knead at least 12 to 15 minutes or until dough is smooth and elastic.
\nPreheat oven to 150 o during this time.\u00a0 Lightly oil hands.\u00a0 Divide dough into two equal portions.\u00a0 Shape into loaves and place in greased bread pans.\u00a0 Turn off oven. Place bread in oven, arranging pans with space between to allow heat to circulate freely.\u00a0 Set a kitchen timer, and watch closely.\u00a0 Let rise until double in bulk, approximately 20 to 30 minutes.\u00a0 Leave bread in oven and turn on hear to 350 o.
\nBread may also rise uncovered on counter top until double.\u00a0 Bake in preheated oven 350 o, for 30 to 35 minutes.\u00a0 Immediately remove form pans; let cool on wire racks.\u00a0 For a soft crust, mist lightly with water from a spray bottle while still hot.\u00a0 Slice bread when cool, and store in plastic bags in freezer, not refrigerator.
\nTo improve the bread texture:
\n\u2022\u00a0\u00a0 \u00a0Add 1 cup buttermilk or yogurt in place of 1 cup of water.
\n\u2022\u00a0\u00a0 \u00a0Add approximately 500 milligrams of vitamin C with your flour.
\n\u2022\u00a0\u00a0 \u00a0Add 2 tablespoons lemon juice instead of vitamin C.
\n\u2022\u00a0\u00a0 \u00a0Add 2 tablespoons dry or liquid lecithin to the dough.
\n\u2022\u00a0\u00a0 \u00a0Replace 1 to 3 cups whole wheat flour with white flour.
\nA natural sweetener can be substituted for the honey or sugar, for example, \u00bd to 3\/4 cups unsweetened applesauce per average batch.<\/p>\n","protected":false},"excerpt":{"rendered":"
Small Batch \u2022\u00a0\u00a0 \u00a06 to 7 cups whole wheat flour \u2022\u00a0\u00a0 \u00a01 rounded tablespoon dry yeast \u2022\u00a0\u00a0 \u00a01\/4 cup high gluten flour (optional) \u2022\u00a0\u00a0 \u00a0250 mg vitamin C (optional) \u2022\u00a0\u00a0 \u00a02 cups warm water (120 to 130 o) \u2022\u00a0\u00a0 \u00a03 tablespoons vegetable oil \u2022\u00a0\u00a0 \u00a03 tablespoons honey or sugar \u2022\u00a0\u00a0 \u00a02 scant teaspoons salt High […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[6],"tags":[],"_links":{"self":[{"href":"https:\/\/recipes.morgeneggweb.com\/index.php?rest_route=\/wp\/v2\/posts\/13"}],"collection":[{"href":"https:\/\/recipes.morgeneggweb.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.morgeneggweb.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.morgeneggweb.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.morgeneggweb.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=13"}],"version-history":[{"count":3,"href":"https:\/\/recipes.morgeneggweb.com\/index.php?rest_route=\/wp\/v2\/posts\/13\/revisions"}],"predecessor-version":[{"id":132,"href":"https:\/\/recipes.morgeneggweb.com\/index.php?rest_route=\/wp\/v2\/posts\/13\/revisions\/132"}],"wp:attachment":[{"href":"https:\/\/recipes.morgeneggweb.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=13"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.morgeneggweb.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=13"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.morgeneggweb.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=13"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}