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Originally Posted by chirp
 okay...the whole wheat recipe with my comments in italics
2.75 cups hot water 1/3 cup veggie oil 2 tbs honey/molasses (i use honey) 1 TBS salt 7.5 cups maximum of 100% whole wheat flour 2 TBS active dry yeast (or two packets) Put first 4 ingredients in a large bowl and mix well. (I usually add the hot water last so that it doesn't cool too much while getting the other ingredients out. Hot water from tap is sufficient, too hot kills yeast). Add 2 cups of flour. Mix. (In the beginning I made these two cups whole wheat pastry flour for a slightly airier bread...my mom makes these two cups white flour. Currently I use all whole wheat flour and the bread is still good but dense.) Add yeast. Do NOT mix. Add 4 cups of flour (whole wheat) and mix until even. Add the remaining flour 1/2 cup at a time until the dough does not stick to the sides of the bowl. (The dough should still be a little bit sticky though, the point is as little flour as possible. I usually only make it to 7 cups. I've never put in the whole 7.5. But I'm sure this changes based on weather/location.) Rise 30-45 minutes in a covered bowl. (I usually put that covered bowl on an oven set at 250...just cause we keep our house a little cold and the yeast likes a warm enviro. I've also noticed that 45 minutes tends to work better.) Grease two pans. Preheat over to 350. Mix again to knock dough down to its original size. On a floured surface, ball the dough with enough flour so that it is no longer sticky. (In order to avoid adding too much flour I usually just use the dough on the counter to gradually add in more flour. I would say 1/4-1/2 cup would be sufficient) Divide and ball again. (Again, I use sprinkled dough (about 1/4 - 1/2 cup per ball) on the counter in order to avoid overflouring. I also knead the now two balls of dough for at least 4 minutes at this point, even though the original recipe never called for kneading). Shape the dough balls by turning them in on themselves (kneading while doing this). The ends should be sealed and it should have an oblong shape that will fit into your pans. Put in pans, cover and rise until doubled. (You may have to press it around in the pans to mold it better to them. Rising till doubled takes a little longer if you're going to use 100% whole wheat flour with no WW pastry or white flour added. With the lighter flour additions it takes about 25 minutes. With all WW flour it takes about 40 minutes) Bake for 36-41 minutes. 38 minutes works great for me! |
Gotta say I've used this recipe and it turned out wonderful! I cut it in half to make one loaf as its just me that eats it and since it was suggested not to put it in the fridge, I didn't want it to go bad.
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