VICKILYNN’S AWARD-WINNING BREAD

By martha-2

Ingredients

• 6 1/2 cups water — warmed to 100-110
• •3 tablespoons instead yeast — SAF preferred
• •6 cups freshly ground whole wheat flour
• •2/3 cup extra virgin olive oil
• •2/3 cup honey
• •2 teaspoons salt
• •1 cup vital gluten
• •9 cups whole wheat flour — more or less as needed

Preparation

Step 1

In a large mixing bowl (I use a Bosch) place warm water, SAF yeast and 4 cups flour. Stir to mix well, then cover and let sponge 30 minutes. The sponge will be bubbly and smell “yeasty.”

Stir to punch down; add oil, honey, gluten and salt. Mix to blend; add 2 cups flour and turn mixer on low. Add flour by 1/2 cupfuls until dough cleans the sides of the bowl and is no longer sticky. Knead on low speed 6- 8 minutes. The flour amount is approximate, use only enough flour to cause the dough to pull away from the sides of the mixer bowl. Do not add more flour.

Let dough rise in covered bowl 30 minutes until doubled. Punch down dough place on oiled counter and divide into six pieces. Form loaves and place in greased loaf pans. Let rise in warm oven (turned off) until 1 1/2″ above the rim of the pans.

With loaves still in oven, turn oven on and bake at 350 degrees for about 30 minutes.

Remove from oven and cover with clean towel to soften crust.

Description:
“Makes 6 loaves, each 12 slices.