Whole Wheat Bread

(6 loafs)

This recipe was created by Rachael Roth (now Mrs. McMahan). I have altered very little of it.

Preheat oven to 350.

 6 cups Hot Water (not too hot to touch.)

¾ cup Canola oil

2/3 cup Honey

Generous tbsp. Salt

½ tsp. Dough Enhancer (has many vitamins in it)*

2-½ tbsp. Lecithin granules**

Heaping ¼ cup gluten flour*

    Mix together in heavy duty mixing bowl (Bosch with dough hook). Then add…

5 heaping cups hard white Wheat, freshly ground

Mix. Then add…(Keep in order)

2 heaping tbsp. Yeast

About 4 cups hard white Wheat, freshly ground

    Start mixing it again. Mix for 8-10 minutes. While mixing, slowly add more flour until dough pulls away from sides of bowl. 

When you think it is done oil your hands and pull out a handful of dough. Slowly pull it apart. You’ll know it’s done when it doesn’t break apart right away. (If it does put it back in the bowl and mix for a minute add a little more flour if needed.) Sides of Bowl should be clean of dough. 

Use cooking spray to lightly grease 8x4 inch bread pans (even if the pans are non-stick pans). Also spray a part of your counter top. 

Place dough on oiled counter and divide into 6 equal lumps. Take one lump at a time and gently spread into a small rectangle. Then start to roll from one short end to the other, rolling tightly and tucking in the ends as you go. 

When each one is done place it seam side down in to a pan. Cover and let rise in a warm draft free place for 30 minutes or till it has almost tripled in size. Bake on middle rake in the oven for 25-30 minutes. You can check it (only after 20-25 minutes are up) by putting a tempter gage into the middle of a loaf. If it reaches about 180-185 degrees then they’re done. Remove bread immediately from the pans and place on wire racks to cool. Don’t cut bread for at least 5 minutes. 

*Dough Enhancer can be bought at Pleasant Hill Grain 

** Lecithin granules can be bought at Fredmyer in the health food department

*** Vital Wheat Gluten Can be bought at Pleasant Hill Grain