Great Wheat Bread
5 Loaves in Mixer
2 heaping TBSP Yeast
1 TBSP Honey
5 Cups Warm Water (105-110 degrees)
Put yeast in mixer, add honey and pour water over the top. Set aside to sponge/proof while grinding wheat.
Grind 6 cups of Wheat
Turn mixer on and add:
3 cups of the whole wheat flour
½ Cups Vegetable Oil
¾ Cups of Honey
5 tsp Salt
½ Cup Potato Flakes
Mix dough until smooth. Slowly add the rest of the whole wheat flour until a soft dough is formed and it is smooth and stretchy. (If more flour is needed, add white flour) The dough will come away from the side of the bowl. Knead approximately 7 minutes.
Let the dough rest while preparing the pans.
Spray 5 bread pans with PAM. Knead on the counter that has been sprayed with PAM and shape into loaves. Put into 8x4x2 pans.
Let the oven preheat to 350 while bread rises until double in size – about 25 minutes.
Bake for 30 minutes or until a deep golden brown color.
Remove from pans. Let cool completely on rack before storing in plastic bag. Loaves can be frozen.
3 Loaves in Mixer
1 ½ TBSP Yeast
1 TBSP Honey
3 Cups Warm Water
Put yeast in mixer, add honey and pour water over the top. Set aside to sponge/proof while grinding wheat.
Grind 4 Cups of Wheat.
Turn on mixer then add:
1 ½ Cups Whole Wheat Flour
1/3 Cups Vegetable Oil
½ Cup Honey
3 tsp Salt
1/3 Cup Potato Flakes
Mix dough until smooth. Slowly add the rest of the whole wheat flour until a soft dough is formed and it is smooth and stretchy. (If more flour is needed, add white flour) The dough will come away from the side of the bowl. Knead approximately 7 minutes.
Let the dough rest while preparing the pans.
Spray 3 bread pans with PAM. Knead on the counter that has been sprayed with PAM and shape into loaves. Put into 8x4x2 pans.
Let the oven preheat to 350 while bread rises until double in size – about 25 minutes.
Bake for 30 minutes or until a deep golden brown color.
Remove from pans. Let cool completely on rack before storing in plastic bag. Loaves can be frozen.
