Method

Put 5 1/2 cups warm water, 1 tsp sugar, 2 tbsp yeast in mixing bowl and let work for 5 minutes. Start bread mixer on low. Add 1/2 cup sugar or honey, 1/2 cup oil, 3 tbsp liquid lecithin, 1/2 cup gluten flour, 6 cups whole wheat flour, and 2 tbsp salt. Set timer for 5 minutes. Add 5-6 more cups of whole wheat flour during the 5 minutes of mixing. Add enough flour so that dough pulls away from sides of bowl and is a nice consistency for shaping. (If you use honey instead of sugar you will find that more flour is needed to make dough firm enough to shape.) Stop mixer. Next, use any of the following methods that best suit you: (1) Leave dough in mixing bowl and cover it with a piece of plastic and a towel. Let rest at room temperature for 30 minutes. Punch down. Then rest at room temperature for 30 minutes. Then let dough rest 20-30 minutes more. Punch down and shape into 4 equal loaves. Let raise until loves look the way you want them. Bake at 350 degrees for 35 minutes. (2) Pre-weigh your dough (1 1/2 - 1 3/4 lbs.) and put in plastic bags. Let rest at room temperature for 2 hours. (You will have to punch the bags down two or three times as dough raises during the 2 hours.) Shape loaves and put in pans. When dough has raised into a beautiful loaf, bake at 350 degrees for 35 minutes. Hot Bread: Let it air out on counter at least 4-5 hours before bagging. It is easier to slice the next morning. Pre-sice the bread before putting it into the freezer for later use.

Notes: Other uses for bread dough: Dough can be kept in refrigerator for 2-3 days and can be used to quickly make: pizza, scones, hot dog buns, hamburger buns, sweet rolls, soft shelled tacos, thin wheat crackers, bread etc. Dough can also be kept in freezer for 2-3 weeks (like frozen Rhodes dough) without spoiling.

Number of Servings: Makes 4 loaves

Submitted by: cocaine ( See all of cocaine Recipes )

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