Ted's Whole Wheat Bread

BOSCH TOOL: Dough Hook       NUTRIMILL (optional): Classic

WHOLE WHEAT BREAD

5 1/2 cup warm water

1 tbsp baking salt (optional)

1 tbsp liquid lecithin

1 tbsp gluten flour

1/8 tsp Vitamin C crystals

3/4 whey powder

1/4 cup liquid honey (optional)

2 tbsp SAF yeast or proof yeast (use rounded tbsp for proof yeast)

8 to 8 1/2 cup hard Red Spring wheat (13 to 14 cups flour)

Mill 8 to 8 1/2 cup hard Red Spring wheat in your NutriMill grinder on HIGH NOON. Warm oven to barely above room temperature. Put empty bread pans in to warm.

In Bosch bowl pour 5 1/2 cup warm water.

  • PROOF YEAST: stir 1 tsp of honey into 1/2 cup of liquid, and 2 rounded tbsp yeast, and set aside. In Bosch bowl containing 5 1/2 cups water, add baking salt, lecithin, gluten, Vitamin C crystals, whey powder, honey, 8 cups of flour. Jog to mix, pour in yeast. On speed 1, slowly add remaining flour until mixture just begins to leave the side of the bowl (cleaning).
  • SAF YEAST: In Bosch bowl containing 5 1/2 cups of water, add baking salt, liquid lecithin, gluten flour. Vitamin C crystals, whey powder, honey (optional), 8 cups flour. Jog to mix, add SAF yeast. On speed 1, slowly add remaining flour until mixture just begins to leave the side of the bowl (cleaning).

Knead on speed 2 until gluten is developed (5 to 8 minutes). The dough will be soft and beautifully elastic. It should be still a little sticky. Oil hand lightly, form loaves , place in slightly warmed pans and then cover either in the oven or warm place to rise double. Bake at 350 degrees for 30 to 35 minutes or until down.

YIELDS: 8 1 pound loaves