Easiest Whole Wheat Bread
by Leslie Probert
Lemon juice in this recipe acts as a dough enhancer which gives bread a fine, light texture.Gluten, a natural protein deprived from wheat, provides elasticity and strength, added texture, helps retain moisture, prevents crumbling, and extends the shelf life of the bread. If you do not want to store gluten flour, you may substitute whole wheat flour in its place.
3 ½ c. Whole wheat flour
1/3 cup potato flakes (not pearls)
1/3 c. vital wheat gluten
1 ¼ T. instant yeast
2 ½ c. steaming hot tap water
1 T. salt
1/3 c. oil
1/3 c. honey or ½ c. sugar
1 ¼ T. bottled lemon juice
3-3 1/2 c. whole wheat flour
Mix together first three ingredients with a dough hook. Add water all at once and mix for 1 minute; cover and let rest for 10 minutes.
Mix salt, oil, honey or sugar and lemon juice in a measuring cup and beat into the mixing bowl for one minute.
Add last flour, 1 cup at a time, beating between each cup. Beat for about 6-10 (time it) minutes until dough pulls away from sides of the bowl.
Pre-heat oven for 1 minute to lukewarm and turn off.
Pick up dough and divide, shape into loaves and place in oiled bread pans. Let rise in warm oven for 20-25 minutes until dough reaches over the top of pan. Do not remove bread from oven; turn oven to 350 F and bake for 30 minutes. Remove from
pans and cool on racks.
If you do not have a mixer with a dough hook and are kneading this by hand, gradually add last cup of flour to keep dough from sticking to counter. You will add more flour when kneading by hand than when using a mixer simply to be able to handle this moist dough. With wheat bread, always add the least amount of flour possible to keep bread moist. Knead 10 minutes before shaping dough into loaves.
IMPORTANT NOTE: To make a 2-loaf recipe of this bread every other day for 1 year (1 loaf/day), you will need 275 lbs. Of wheat ground into flour, 4 gallons of oil, 46 lbs. Of honey or sugar, 8 (1-lb) pkgs. yeast. 61 c gluten flour, 3 2/3 qts of lemon juice and 7.3 lbs of salt.