Simply Perfect Bread --Sabrina

Regular Batch

14 to 16 cups whole wheat flour (10 to 12 cups whole wheat)

2 rounded tablespoons dry yeast

1/2 cup high-gluten (80%) flour* (optional)

500 mg vitamin C (optional)

6 cups warm water (120 to 130°)

1/2 cup vegetable oil

1/2 cup honey or sugar

1 1/2 tablespoons salt

Medium Batch

10 to 12 cups whole wheat flour (7 cups whole wheat)

2 tablespoons dry yeast

1/3 cup high-gluten (80%) flour* (optional)

300 mg vitamin C (optional)

4 cups warm water (120 to 130°)

1/3 cup vegetable oil

1/3 cup honey or sugar

I tablespoon salt

Small Batch

6 to 7 cups whole wheat flour (5 cups whole wheat)

I rounded tablespoon dry yeast

1/4 cup high-gluten (80%) flour* (optional)

250 mg vitamin C (optional)

2 cups warm water (120 to 130°)

3 tablespoons vegetable oil

3 tablespoons honey or sugar

2 scant teaspoons salt

Mill whole wheat in an electric grain mill. Place 9, 6, or 3 cups fresh flour (depending on desired batch size) into mixer bowl equipped with kneading arm. Add dry yeast, gluten flour and vitamin C. Pulse to mix well. Add water, and mix for I minute.  For lighter bread, turn off mixer, cover bowl, and let dough sponge for 10 minutes. This is very important if kneading by hand. Sponging makes lighter bread and reduces kneading time. Add oil, honey, and salt. Turn on mixer, and quickly add remaining flour, I cup at a time, until dough forms a ball and cleans the sides of the bowl. The amount of flour needed may vary. Knead 7 to 10 minutes. If mixing by hand, knead at least 12 to 15 minutes or until dough is smooth and elastic.

Preheat oven to 150° during this time. Lightly oil hands. Divide dough into equal portions. Shape into loaves and place in greased bread pans. Turn off oven. Place bread in oven, arranging pans with space between to allow heat to circulate freely. Set a kitchen timer, and watch closely. Let rise until almost double in bulk, approximately 20 to 30 minutes. Leave bread in oven and turn heat to 350°.  Bread may also rise uncovered on countertop until double. Bake in a preheated oven 350° oven for 30 to 35 minutes. Immediately remove from pans; let cool on wire racks. For a soft crust, mist lightly with water from a spray bottle while still hot. Slice

bread when cool, and store in plastic bags in freezer, not refrigerator.

Bake:          Time:          Temp:

Regular Batch  30-35 min      350°                       5-6   4" x 8 1/2" loaves

                                                                                                               

Medium Batch   30-35 min      350°                       4    4" x 8 1/2" loaves

                                                                               

Small Batch    30-35 min      350°                       2    4" x 8 1/2" loaves

High-gluten flour* is a high protein (80%) flour available at most health food stores.  It adds volume and improves texture in whole wheat bread.  If using regular gluten flour, double the amount called for in these recipes.