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!

5 comments:

Sandy White said...

How many loaves does this make?

Wendizzle said...

This recipe makes about 3-4 med sized loaves.

Sandy White said...

If I leave out the barley flour, will that ruin the recipe?

Sandy White said...

Oh, and can I use coconut oil instead of the canola oil?

Wendizzle said...

You can use coconut oil but I've noticed the bread seems more crumbly. Either way, it tastes great! Olive oil works great in the recipe as well.