Basic Whole Wheat Bread
My take on the Bosch store recipe Also reduced to fit my Kitchenaid mixer.
3 cups warm water 110degrees/borderline warm-hot to the touch
1/3 cup vegetable oil
1/3 cup honey
1 Tbsp molasses(optional)
4 cups Freshly Milled Whole Wheat Flour (additional flour needed later)
2 Tbsp. Vital Wheat Gluten
1 Tbsp. Dough Enhancer
2 Tbsp. instant yeast
2-4 additional cups Freshly Milled Whole Wheat Flour
1 Tbsp. salt
1Tbsp. liquid lecithin (optional)
1. In your mixing bowl, combine water, oil, honey, Molasses (opt)and lecithin (optional).
2. Add 4 cups of freshly ground wheat flour.
3. On top of the flour, add Vital Wheat Gluten, Dough Enhancer and instant yeast. Slowly stir until smooth. Let it rest for 5-7 mins.
4.Then add the additional freshly milled whole wheat flour. Add it slowly as to not over flour. Stopping periodically to test it (we add the flour until the dough doesn’t stick to your floured finger when you “tap” it lightly) The amount of flour you add will depend on the moisture and protein levels in your wheat. It shouldn’t stick to you, if it does just add a little more flour.
At this point turn your mixer to speed two and "Knead" for about 5 minutes. The dough that was stuck to the sides and the floor of the mixing bowl will completely clean off.
5.Form dough into 2 loaf pans. When they are fully risen you should be able to put a small dent in the side of one of the loaves with your finger and the dent will not come back out, or it will come back very slowly.
