Sunday, August 17, 2008

Whole Wheat Bread

4 cups warm water
2 T. yeast
1 tsp. malted barley flour
1/2 cup honey
1 T. Salt
1/3 cup olive oil or Canola Oil
1/4 cup vital wheat gluten
9-12 cups ground, whole white wheat flour

Let yeast rise in 1/4 cup warm water. Add the malted barley to the yeast mixture. In a bread mixer, add 4 cups water, yeast, honey, salt, olive oil and gluten. Mix. Slowly add flour, 1 cup at a time until the dough pulls away from the side of the bowl. Let dough knead for 8-10 minutes.

Let dough rise until double in size. Once dough has risen, form into bread loaves and let rise again until double in size.

Bake at 350 degrees for 25-30 minutes. Enjoy!