So this is my new favorite whole wheat bread recipe. Each loaf turns out large and beautiful, it doesn't slice crumbly, it's soft, but sturdy, and I love the little flakes of added oatmeal. There is one tiny little problem with this bread, though, and if you can help me figure out how to solve it, let me know. It really, really sticks to the bottom of the pan. I spray my pans with Pam, but that doesn't seem to do the trick. I think next time I'll try greasing and flouring the pans, like you would with a cake.
This recipe originated at allrecipes.com HERE, but I changed it from part-wheat/part-white to all whole wheat and I subbed one of the cups of whole wheat with vital wheat gluten. This made a big difference in the crumbiness of the bread. I also sextupled the recipe so one batch would last me all week. However, this bread is so good, 6 loaves usually only last 3 to 4 days. Here, look how pretty the dough looked while it was rising...
But not for long. The twins' favorite job is to punch it down. They're really good at it. Look at the glee...
Here are the loaves right out of the oven, on cooling racks...
And here, freshly sliced....So, so lovely...
Okay, enough with the drooling. Here's the recipe. Oh, one more tip. If you are using a Bosch to do the mixing for you, place all the wet ingredients in the bowl, turn it on with the bread kneader in place, then add the dry ingredients as it's spinning. This will decease the flour that's thrown out of the bowl, since this recipe nearly takes up the bowl's capacity. Enjoy!
Ingredients
7-½ cups warm water
2 tablespoons and 1-½ teaspoons active dry yeast
¾ cup honey
¾ cup butter or margarine, softened
2 tablespoons and 1-½ teaspoons salt
¾ cup nonfat dry milk powder
15½ cups whole wheat flour
1 cup vital wheat gluten
2 cups quick-cooking oats
Directions
1. Preheat over to 350 degrees F. In very large bowl, combine warm water, yeast and honey. Let yeast dissolve for about 5 minutes.
2. Add remaining ingredients. Stir to combine, then knead on floured counter for about ten minutes, adding more flour if needed to form a soft ball that sticks to itself.
3. Place in a greased bowl, cover with moist towel and let rise until doubled in bulk, about an hour.
4. Punch down and knead for one minute, then form into six loaves and place in well-greased bread pans. Cover with a moist towel and let rise until doubled in bulk, 30 to 45 minutes.
5. Bake for 35 to 45 minutes or until bread is golden brown.
6. Take out of pans and let cook on racks.
Oh! Oh! I might be able to help you solve the problem! (Great bread, by the way.)
ReplyDeleteMix equal parts of liquid lecithin and oil together in a jar. Using a pastry brush (I use one of those silicone brushes) brush onto bread pans, making sure to get all the nooks and crannies. This should solve your problem. I have found the stuff to work like magic. And, despite its appearance, it cleans up very easily.
Just make sure that you stir the mixture in the jar before you brush it on each time, as it will separate each time. Also, you don't need very much of it, so you will not need to brush it on thick.
Haha, reallifehome, thank you so much!
ReplyDeleteYUM!!!! My daughter wants to try this recipe! BTW- I LOVE the new look to your blog....very nice :D
ReplyDeleteThat lecithin/oil mix is great! I agree with thereallifehome on that one. I make our bread pretty much every week, too, and went on a try every bread recipe I can to find my favorite crusade, and this is the link to the one we hands down love the best: http://everydayfoodstorage.net/category/long-term-food-storage/grains
ReplyDeleteI will try the one you just posted, too. I love trying new recipes!
Oh, and thanks for the compliment on my blog, Jenny!
ReplyDelete@Sally, that's a great website! Thanks for sharing!
If you don't have the liquid lecithin I've had good luck with greasing the bottom with a lot of cold butter and using a good amount of flour...espeically in the corners.
ReplyDeleteJamie
If you only find granule lecithin, mix 1/2 cup granule lecithing with 1 cup vegetable oil and blend it smooth in the blender. Use sparingly, a very thin coat will do. I got this from "The Laurel's Kitchen Bread Book." They gave credit to Manual Freedman. Works like a charm. Keep it in the refrigerator.
ReplyDeleteLooks yummy! I use a piece of aluminum foil in my pans, sprayed with Pam. You can then tip out the bread and let it cool, then peel the foil off much easier than getting it out of the pan.
ReplyDeleteHi! I am very excited to make this bread, but have never made bread before, and just bought a used bread machine=) Hoping I can make this in a bread machine since I don't have a stand mixer....could you let me know what the recipe would be for one or two loaves? Until I get it right, I don't want to waste all the ingredients & time making 6 loaves=) Thanks so much!!!
ReplyDelete