Wheat Bread
4 Cups Warm Water
1/3 Cup Canola Oil
1/3 Cup Honey
1 TBLS Salt
3 TBLS Yeast
1/2 Cup Gluten Flour
8-9 cups flour (Whole wheat and white bread flour)
1/3 Cup Canola Oil
1/3 Cup Honey
1 TBLS Salt
3 TBLS Yeast
1/2 Cup Gluten Flour
8-9 cups flour (Whole wheat and white bread flour)
Mix all ingredients except flour, until combined.
Add 4 Cups of bread flour and mix well. Slowly add the rest of the flour one cup at a time until the dough forms a ball and cleans the sides of the bowl.
Knead on the lowest setting in the mixer for 8 min.
Remove from mixer and form into 3 loaves. Place in greased bread pans and cover with a clean dish towel.
Let rise until loaves have doubled in size: approximately 35 minutes.
Once risen, place all three pans into a cold—not preheated–oven. THEN set the temperature to 350 degrees and the timer to 27 minutes.
The loaves should be golden brown on the top when time is up—if not bake for a little longer checking it every minute.
Immediately remove bread from the pan and place on cooling racks to cool. Once cooled store in bread bags.
Add 4 Cups of bread flour and mix well. Slowly add the rest of the flour one cup at a time until the dough forms a ball and cleans the sides of the bowl.
Knead on the lowest setting in the mixer for 8 min.
Remove from mixer and form into 3 loaves. Place in greased bread pans and cover with a clean dish towel.
Let rise until loaves have doubled in size: approximately 35 minutes.
Once risen, place all three pans into a cold—not preheated–oven. THEN set the temperature to 350 degrees and the timer to 27 minutes.
The loaves should be golden brown on the top when time is up—if not bake for a little longer checking it every minute.
Immediately remove bread from the pan and place on cooling racks to cool. Once cooled store in bread bags.
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