FOOLPROOF BREAD (Bosch Kitchen Recipes)
Small Batch (4 loaves in 4x8 pans)
4 C warm water
1 TB Salt
1/3 C Oil
1/3 C Honey
1 1/2 TB Dough Enhancer
2 T Vital Wheat Gluten
2 TB Saf Yeast
7 C Wheat Kernels
Freshly grind wheat into flour (medium setting). Add water and several cups of freshly ground whole wheat flour to mixing bowl with dough hook in place. Mix using a few short bursts of the jogging switch. Add the salt, oil, honey, dough enhancer, vital wheat gluten and instant yeast and jog briefly. While the mixer is kneading at speed one, slowly add whole wheat flour until dough pulls away from the side of the mixing bowl. This normally will take most of the whole wheat flour you have ground. It is better to add too little flour than too much flour. Allow the mixer to knead the dough until the gluten in the whole wheat flour is properly developed. This takes about 10-12 minutes. Your dough should have a slightly tacky texture. Turn oven on to preheat to 150 degrees. Shape into loaves and place in pans (previously well greased). Turn oven off. Put loaves in warm oven to rise until double in size. This will take approx. 25 minutes, but watch your loaves so you don't raise them for too long. When loaves are double in size, set oven to 350 degrees an turn it on (leave loaves in the oven). Bake for 30-35 minutes. When loaves are done, immediately remove from pans and let cool on wire rack. (Hint: so pans won't stick, wipe out while hot and don't wash them.)
Another great tip... measure the oil and put it in first and then measure and put in the honey. By doing the oil first, the honey then just slips right out!
I will be doing a video demonstration on this in the weeks to come, but give it a try...practice makes perfect!
2 comments:
HELP! How much water do you use with the flour? There is no specified amount.
Sorry! I have edited the posted recipe, but just in case...the recipe calls for 4 Cups of Warm Water.
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