By Gary W. Hogue
One Loaf
Flour – 14.7 oz
Water – 8.4 oz (1+ cup)
Salt – 0.3 oz (1 tsp)
Oil – 1.0 oz (2 Tbs)
Honey - !.6 oz (2 Tbs)
Yeast – 1.0 tsp
Total – 1 lb 11.0 oz
Three Loaves
Flour – 2 lb 12.0 oz
Water – 1 lb 11.1 oz
Salt – 0.9oz (1 Tbs 1tsp)
Oil – 2.4 oz (6 Tbs)
Honey – 4.8 oz (6 Tbs)
Yeast – 2.0 tsp
Total – 4 lb 10.4 oz
1. Measure wheat using a scale. The weight of the wheat equals the weight of the flour. Place wheat in grain mill and mill to flour.
2.
2. Add water and salt to Bosch mixer. In measuring cup add oil then honey immediately adding both to mixer – this helps prevent honey sticking to the cup.
3. Add freshly milled whole – wheat flour to mixer. Add yeast on top of flour
4. Place lid on Bosch and turn switch to 1. Mix for 8 minutes. After four minutes check texture of dough – should be slightly moist and loose pulling away from the sides of the bowl. If too dry add water a tablespoon at a time. If too loose add more flour. Finish mixing.
5. Prepare large bowl by lightly coating with oil. Lightly oil hands to prevent dough sticking then roll out dough to oiled bowl and cover with plastic wrap. Let dough rise for 45 minutes.
6. Roll dough out of bowl onto a lightly oiled surface and fold. To fold grab one end of the dough and pull it into the middle. Fold a few times and then turn it upside down and put it back into the bowl and re-cover. Let rise another 45 minutes.
7. Repeat step 6 one more time. Time spent in dough rising helps develop flavor and texture – it’s well worth it.
8. Divide dough into 1 ½ lb pieces – use scale if you want to be exact. (Any extra dough is divided evenly among the pieces.) Keep covered with plastic wrap at all times.
9. Shape into loaves and place into lightly oiled loaf pans. Cover with plastic wrap and let rise until doubled – about 30 to 45 minutes. Preheat oven to 350 degrees.
2. Add water and salt to Bosch mixer. In measuring cup add oil then honey immediately adding both to mixer – this helps prevent honey sticking to the cup.
3. Add freshly milled whole – wheat flour to mixer. Add yeast on top of flour
4. Place lid on Bosch and turn switch to 1. Mix for 8 minutes. After four minutes check texture of dough – should be slightly moist and loose pulling away from the sides of the bowl. If too dry add water a tablespoon at a time. If too loose add more flour. Finish mixing.
5. Prepare large bowl by lightly coating with oil. Lightly oil hands to prevent dough sticking then roll out dough to oiled bowl and cover with plastic wrap. Let dough rise for 45 minutes.
6. Roll dough out of bowl onto a lightly oiled surface and fold. To fold grab one end of the dough and pull it into the middle. Fold a few times and then turn it upside down and put it back into the bowl and re-cover. Let rise another 45 minutes.
7. Repeat step 6 one more time. Time spent in dough rising helps develop flavor and texture – it’s well worth it.
8. Divide dough into 1 ½ lb pieces – use scale if you want to be exact. (Any extra dough is divided evenly among the pieces.) Keep covered with plastic wrap at all times.
9. Shape into loaves and place into lightly oiled loaf pans. Cover with plastic wrap and let rise until doubled – about 30 to 45 minutes. Preheat oven to 350 degrees.
10. Put into preheated oven for 20 minutes. Rotate loaves for even baking then bake for another 20 minutes.
11. Remove bread from bread pans and onto cooling rack. Allow to cool completely – a couple of hours – before putting into bread bags. Never keep in refrigerator – freezer is best. Will keep on counter for a few days.
