Perfect Whole Wheat Bread

Whew! My dizzies are starting to let up a bit so I'm trying to get my life back... We got snow today so what's better to do than make bread?!  Steve's been asking for cinnamon rolls for ages and been thinking it'd be fun to make our own sub sandwich rolls, so that was the project of the day.

I love this bread recipe.  It turns out perfectly, as you might expect considering it's name, every time.  I got this recipe about three years ago from a friend here in town, J. Decker.  (Thanks, girl!)  I use it a lot.  It's quick and easy and good for you.  It doesn't have a lot of fat in it and uses honey so that's pretty healthy. 

I use freshly ground white wheat.  I LOVE white wheat!  Everything comes out so nicely.  This recipe usually makes 4 good sized loaves, but today I divided the dough into quarters and made two loaves, 6 sandwich rolls and a dozen cinnamon rolls.  However, I guess this time I should really call the cinnamon rolls just sweet rolls cuz I forgot to put the cinnamon on the dough before rolling it up! duh... apparently old age is setting in!  But they still taste really good. 

Like I said, I used white whole wheat flour, but I'm sure regular red wheat or even white all-purpose  flour--or any combination thereof, would still be good.  But you'll be amazed at the light and soft texture the white wheat gives you.  The real magic of this bread, however, is the method... quick & easy!

I used between 10 1/2 and 11 cups of flour, having ground 8 cups of wheat.  There was plenty with some left over, which I put in the freezer to maintain it's nutritional value.  If you're using a Bosch or some other bread making mixer, add the flour until it cleans the sides of the bowl.  I used hot water from the tap and extra virgin olive oil.  My baking time is 30 minutes.

PERFECT WHOLE WHEAT BREAD

10-12 cups whole wheat flour (or half white/half WW)

2 T. yeast

1/2 cup wheat gluten

4 cups warm water

1/3 cup oil

3/4 cup honey

1 T. salt

Place six cups flour into mixer bowl with kneading

        arm. 

Add dry yeast and gluten;  mix well. 

Add water and mix for one minute. 

Cover and let dough sit for 10 minutes.  (This makes

        the bread lighter.)

Add the oil, honey, and salt.  Mix in.

While mixer is going, quickly add remaining flour,

        1 cup at a time, until dough forms a ball and

        cleans the sides of the bowl.

Knead 10 minutes in machine or 12-15 minutes

        by hand.  Dough should be smooth and elastic.

Preheat oven to 150. 

Lightly oil hands.  Divide dough into 4 equal portions.

Shape and place into bread pans coated with nonstick

        cooking spray.

Place into warmed oven and let rise about 20 minutes.

When almost double in size, turn oven to 350 and

        bake for 25-30 minutes or until golden brown.

Turn out of pans onto a wire cooling

        rack immediately. 

Spread tops with butter.

When cool.  Store in plastic bags in the freezer for up

        to a month. 

Makes 4 - 1-lb. loaves.

I hope this becomes your favorite go-to bread recipe, too!

Apparently the "Cinnamon" Rolls were a hit... SOMEbody's been hitting them pretty hard! 

(I loved using this old pan today.  It was my mom's.  *sigh*... miss you Mom.)