Our Whole Wheat Bread     

Recipe makes 2-3 loaves of wonderful bread. Is designed for the Bosch Plus, but can be made by hand for strong kneaders.

 

 

In your Bosch mixing bowl, make your sponge:

3 cups warm water (115-130 degrees)

1/4 cup dry milk powder (we like buttermilk powder)

2 T. lecithin granules

3/8 cup good extra virgin olive oil

1/2 cup Oakview Farms raw local honey

5 cups Oakview Farms stone ground whole wheat flour

2 1/2 Tbs. SAF instant yeast

 

Mix water, milk powder, lecithin, EVOO, and honey in Bosch bowl. Add 5 cups whole wheat flour and SAF yeast.  On lowest level, slightly blend mixture together. Cover bowl with towel and let sponge for 10-30 minutes. Mixture will rise well and appear spongy.

 

Then add:

1 1/2 Tbs. sea salt

1 1/2 Tbs. dough conditioner

1/4 cup vital wheat gluten

more Oalview Farms stone ground whole wheat flour

 

Mix in small quantities 2-4 cups more Oakview Farms stone ground flour as needed to create a soft and slightly moist dough. Dough should clean the sides of the bowl but be careful not to add too much flour. Knead on speed 1 for 6-7 minutes, then test for gluten development. Dough should look smooth and soft and pass the 'window pane' test*. If needed, knead more but don't over knead! Stop and test dough frequently. Take dough out of bowl, place on buttered surface. Cut dough into 2-3 sections (depending on your pans). Lightly knead each section, form into loaf and place in oiled heavy bread pan. Cover lightly and let rise in warm draft-free place until double in size.

 

Preheat oven to 350 degrees during the second rise.

 

Bake loaves for 23-30 minutes. Ovens vary, so always install oven thermometer to test for proper temperature. Bread should be tall and firm on top. When done, remove loaves immediately onto a cooling rack and place them on their side.  Let cool completely before wrapping or covering. Enjoy!

 

This is a wonderful basic recipe for daily bread. This is the same recipe I used in our bread classes for years and still use today for us. I love to add ground flax, substitute ground 7 grain cereal or Kamut flour for some of the whole wheat flour.

 

*The Bosch Plus makes the entire process SO much easier and quicker, and the kneading is perfect every time. Window pane test - pinch off small piece of dough. Stretch it lightly into small square. If dough holds together and you can see through it similar to looking through window pane, gluten should be developed properly.

 

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