Monday, January 7, 2008

Jane's Whole-Wheat Grainy Bread

I went to a cooking class a few months ago where this was made. I don't know who Jane is, but she has an awesome recipe. I was in heaven that nite eating the most delicious bread I had had in a long while. I vowed, though, that I would not make it until I got myself some dough enhancer and wheat gluten as I was sure this was one of the reasons my breads had been lacking. So finally we were in Utah and I was able to purchase these items and I made the bread at my mom's house. So good again. You can go online (I'll post a link later) and purchase the enhancer and gluten if you can't find it where you live.

I did make some changes and rather than post all the changes at the bottom, I'm just going to do it along with the recipe. Here it is:

5 c. hot tap water
2/3 c. canola oil
1/2 c. honey
1/2 c. molasses
2 T. salt
3 T. SAF instant yeast (instant, NOT rapid rise)
12-14 c. freshly ground whole wheat (My mom has a grinder so I was able to do this. However I won't be doing that here most likely. Boohoo)
3 T. dough enhancer (My mom said to use 1/3 cup - about 5 T. - since her wheat is old)
3 T. wheat gluten

1/2 c. cracked wheat
1/4 c. oat bran
1/4 c. wheat bran
1/4 c. wheat germ
1/4 c. ground flax (I used whole flax seeds)
1/4 c. millet
1 c. rolled oats
1 c. sunflower seeds
2 T. buttermilk powder
1/4 t. vitamin C crystals (I didn't use)
1 T. lecithin (I didn't use)

(There are about 4 cups here worth of "optional" ingredients. You can of course play around with this greatly and add some of the stuff, all of it, none of it, different grains, etc.)

Step 1: Grind 9 c. of whole wheat.

Step 2: Combine hot tap water, oil, honey, molasses, 9 or so cups flour, and dough enhancer and gluten. Mix together. Then add the yeast (the oil and salt will kill the yeast if not mixed in first). Add optional ingredients now.

Step 3: Mix on low speed and at the same time add flour until the dough begins to clean the sides of the bowl (flour amount will vary due to humidity and the protein and moisture content of the wheat). A stickier dough will make a more moist bread - so sticky is good.

Step 4: Knead for 5 min. on low speed.

Step 5: Oil hands and counter. Remove dough and mold into loaves. Recipe will make 12 mini, 5 medium, or 4 large loaves. Place in pans greased with oil (we used Pam). Cover loaves with a clean cloth and let rise for 30 minutes or until almost doubled (It took about an hour at my parents' house). Brush with egg white whisked with a fork, then sprinkle with rolled oats. If you don't do this, you can brush with melted butter.

Step 6: Bake at 350 for 30 min. Immediately remove from pans and place on rack to cool. Slice and enjoy!

The bread will last 1-2 week in the fridge, and 3 months in the freezer.

There ya have it.


erin said...

YUM YUM YUM. i totally can testify that this bread is awesome. thanks em.

]\[-]{ said...

Get a grinder, everybody! You won't be sorry; it opens up all kinds of food possibilities.

erin said...

having made this at my home (instead of just enoying it at my mom's), i will say that for us, we should have baked it a little bit longer. i think with all the goodness of the optional items, it's just heavier than your normal loaf of bread. it could also be that i live in very humid area...regardless, you might try that.

Kerri Madsen said...

I am a friend of Terri's and clicked on this blog. I am excited to find such yummy recipes. I copied this recipe and the wheat pizza crust recipe and posted them on my preparedness blog (for my ward and anyone else who wants to read it.) I credited your blog as the source. Thanks!