Sunday, October 9, 2011

Whole wheat bread recipe

I am frequently asked about my bread recipe. I had a more complicated recipe that I have put on the blog before, but I tend to go back to this simple but yummy recipe I got from someone who used to be a friend (yes, they decided to block me from their personal blog and facebook without any explanation, I swear I felt like I was back in high school). Oh, well, their choice.

Anyhow, I am naming it

Carla's Basic Wheat Bread

Into your bread maker put the following in this order (you can also usebasic bread techniques in a mixer if you don't have a breadmaker, you just need tomake sure to knead it for a long time):

10 oz warm water
1/4 cup honey
1.5 tsp salt
1/2 - 1 tbsp vital wheat gluten (if its too gummy use less you may have to experiment based on your humidity)
1.5 tbsp oil
3.5-4 cups fresh ground white wheat (if using store bought you may need less, i just keep an eye on the breadmaker for a few minutes and add flour as needed till its no longer too sticky)
2 tsp instant yeast

Turn your bread maker on to the dough setting. It will go through kneading and some rise cycles. When its done pull it out and knead it into a loaf shape and throw it into a greased loaf pan. Let it rise covered for another 25 minutes, then take a knife and cut a 1/2 inch deep gash along the length of the loaf to allow for more expansion. Put the loaf into a cold oven, then turn the oven on to 350 and set the timer to 28-30 minutes. When the loaf is nice and golden pull it out then let it cool on a wire rack.


Frances said...

I've never used vital wheat gluten. I'll try it.

The Wilsons said...

Makes all the difference Frances!