Jackie’s 100% Whole Wheat Bread
(5-6 large loaves)
About 16 cups hard winter white wheat flour, medium grind
2 rounded tablespoons instant yeast (not active dry) (SAF is the best)
1/2 cup vital wheat gluten
1 tsp citric acid granules (KEY ingredient!) You can find it at Good Earth, and sometimes even IFA
1 tbsp lecithin granules (also Good Earth)
6 1/2 cups VERY warm water (120-125 degrees)
2/3 cup organic canola* (we don’t support Monsanto!) 🙂 you can use olive oil, but it gives the bread an earthy flavor.
* (I recently cut the oil down to 1/4 cup, and substituted coconut oil for the canola. The bread is still AMAZING, and I may try to eliminate the oil all together next time!)
(I also like to add about a cup of ground yellow flax; I think this helps the bread remain moist in leu of the oil)
2/3 cup honey or agave (or a mix of sweetener and blackstrap molasses)
2 tablespoons sea salt (I’ve recently started using iodide salt, since it isn’t naturally present in plant foods)
In the Bosch, blend together 6 cups of wheat flour, yeast, vital wheat gluten and citric acid and lecithin. Add the warm water and mix well. Add the oil and honey (or agave) and mix again. Scrape bowl with spatula to make sure all the flour was incorporated. Cover with a dish towel and let the mixture sit for 10 minutes or until it has risen to the top of the bowl.
Add the salt and start the mixer, adding the remaining flour until the dough pulls away from the sides of the bowl to form a medium firm dough. Judge the dough by feel not by the amount of flour you’ve used. (think chewed bubblegum texture) Let the dough knead for 7 minutes on speed 2. Dough should NOT be sticky!!! I promise, it won’t be dry! 🙂
Grease the counter and roll 1/6th of the dough into a skateboard shape. Roll dough towards you, and tuck ends over to make a smooth log. Place into greased bread pans and set on a folded bath towel. Cover with a dish towel, and place a second folded bath towel over the top. Let rise until the bread is an inch above the top of the bread pans.
Put the bread into a COLD oven and turn the oven on to 350 degrees and bake the bread for 32 minutes.
Don’t crowd the bread in the oven!! COOK 3 loaves at a time. The second batch will take about 25 minutes.
As soon as the bread is done, take it out of the pans and cool on a rack.
We always eat a loaf right away, save a loaf for the next day, and I wrap the rest of the bread up and throw it in the freezer. It thaws beautifully.
You CAN use red wheat, and it is still fantastic, but the bread will be denser and chewier. (I like it that way though!)