Tuesday, August 26, 2008
Mom's Whole-Wheat Bread
3 1/2 c. plus 2 1/2 c. whole wheat flour
1/3 c. gluten flour (vital wheat gluten)
1 1/4 T. yeast
2 1/2 c. hot water (110 degrees)
1/3 c. honey or 1/2 c. sugar
1/3 c. oil or melted butter
1 1/4 T. bottled lemon juice
1 T. salt
Put water in mixing bowl, add yeast and let stand until creamy. Add 3 1/2 c. flour, gluten flour, honey or sugar, oil/butter, lemon juice and mix with dough hook until incorporated. Add salt and remaining 2 1/2 c. flour and beat for 10 minutes. Divide dough in half, shape into loaves. Let rise for 1 hour. Bake at 350 for 30 minutes.
A few notes:
The vital wheat gluten really does good things to an all whole wheat bread. You can usually find it at any grocery store, although in New York I had to go to Whole Foods.
The lemon juice helps to soften the texture. I tried fresh lemon juice once and didn't have as good of results as with the bottled.
Danika taught me this trick: An all whole wheat dough should be pretty sticky, you get a lighter texture. Just oil a cookie sheet and your hands, roll each half into a rectangle and the roll up and place in pan.