Some friends have been asking for my whole wheat bread recipe, I use the recipe from SHAR'S, so here it is:
SHAR’S BASIC WHOLE WHEAT BREAD
PERFECT EVERY TIME MADE FROM 100% FRESH GROUND WHOLE WHEAT
Ingredients
6 CUPS WARM WATER, APPROX. 115 DEGREES
2 TBS. SEA SALT
2/3 CUP CANOLA OIL
2/3 CUP HONEY
3 TBS. DOUGH ENHANCER
2 CUPS HIGH GLUTEN BREAD FLOUR OR 1/3 CUP VITAL WHEAT GLUTEN
3 TBS. SAF INSTANT YEAST
6 TO 8 CUPS OF FRESH GROUND FLOUR (TO BEGIN WITH) (10 TO 11 CUPS OF UN-GROUND GRAIN WILL MAKE ENOUGH FLOUR FOR THIS RECIPE)
Directions
Use the momentary switch (m) to mix well. Turn the machine to speed 1 and continue to add wheat flour only until the dough begins to pull away from the sides of the bowl. When you can see the sides pull clean as well as the dough coming clean from the bottom of the bowl you know you have enough flour. (do not add too much flour) the dough should be very sticky and does not come together at this point, but the bowl is clean.
Knead on speed 1 for 8-10 minutes or until the gluten has been developed. If you feel your dough is too dry, simply add a few tablespoons of water to moisten. (always pulling the sides clean) if dough starts sticking simply add a little white flour to take up the moisture. (remember your bosch has 700 watts of power and a reset button.)
Oil your hands, remove dough from mixer onto a slightly oiled counter, divide your dough with a dough divider into 4-5 large loaves depending on your pan size. (we like the 8 ½ by 4 ½” pan, and we usually get 5. However, because we never measure our flour exactly, sometimes we get 4, it will depend on the weather and the climate outside.
Shape loaves, and place in a well greased or sprayed (pam) pan, never use oil. Cover with a dry towel and let rise until dough has risen double or approx. 2 inches above the rim of the pan. This will take from 30 to 60 minutes depending on the room temperature.
Bake in preheated oven at 350 degrees for 30-35 minutes, or until the inside temp. Is 200 degrees. An instant read thermometer is very useful in telling whether your bread is done. Tests after baking time is complete by taking bread out of its pan and pushing the thermometer into side or bottom of loaf. If not 200 degrees, place back in pan and bake another few minutes.
Cool on cooking racks before putting into bread bags. The bread can be frozen up to 30 days without freezer burn.
Knead on speed 1 for 8-10 minutes or until the gluten has been developed. If you feel your dough is too dry, simply add a few tablespoons of water to moisten. (always pulling the sides clean) if dough starts sticking simply add a little white flour to take up the moisture. (remember your bosch has 700 watts of power and a reset button.)
Oil your hands, remove dough from mixer onto a slightly oiled counter, divide your dough with a dough divider into 4-5 large loaves depending on your pan size. (we like the 8 ½ by 4 ½” pan, and we usually get 5. However, because we never measure our flour exactly, sometimes we get 4, it will depend on the weather and the climate outside.
Shape loaves, and place in a well greased or sprayed (pam) pan, never use oil. Cover with a dry towel and let rise until dough has risen double or approx. 2 inches above the rim of the pan. This will take from 30 to 60 minutes depending on the room temperature.
Bake in preheated oven at 350 degrees for 30-35 minutes, or until the inside temp. Is 200 degrees. An instant read thermometer is very useful in telling whether your bread is done. Tests after baking time is complete by taking bread out of its pan and pushing the thermometer into side or bottom of loaf. If not 200 degrees, place back in pan and bake another few minutes.
Cool on cooking racks before putting into bread bags. The bread can be frozen up to 30 days without freezer burn.
- SHAR'S also offers free cooking classes. I went to the whole wheat bread class and it was very helpful, so I recommend that.
- I really like Shar's Wheat Grinders and Bosch Bread Mixers
they work great, however I buy my bread ingredients from FOOD SOURCE INTERNATIONAL. That's where Shar buys her supplies and then marks them up in price! - It's really important to use only the "Hard White Wheat" from Montana Milling that they sell at FOOD SOURCE INTERNATIONAL, not the "Hard Red Wheat" from the Cannery.
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