Wednesday, May 13, 2009

One Hour Wheat Breat

This recipe comes from Real Mom Kitchen and I knew as soon as I saw it that I would have to give it a try. I have a few things on my list of things I want to be good at, and making bread, especially wheat bread, is on the top of that list. I also wanted a good way to start using some of the wheat in my food storage, and I found a winner! Some homemade wheat bread is so dense and thick, and even though it might taste good while it's still warm, it's almost inedible as soon as it cools down. Not this bread! It is so light and fluffy and tastes fantastic!

To get my wheat flour, I took some wheat (I think it was probably about 4 cups?) from my food storage and used my wheat grinder. It's a hand grinder and took me about 20 minutes to get 5 cups of flour, so next time I'm going to find someone with a nice electric one and get my flour that way! Good thing it tasted good so that my arms aren't sore for no reason!

One Hour Wheat Bread


Makes 2 (8x4 inch) loaves

3 c. whole wheat flour
1/3 c. gluten flour, sifted (or vital wheat gluten)
1 1/4 T. instant yeast
2 1/2 c. very warm tap water
1 T. salt
1/3 c. oil
1/3 c. honey or 1/2 c. sugar
1 1/4 T. bottled lemon juice
2 - 2 1/2 c. whole wheat flour

Mix together first three ingredients in mixer with a dough hook. Add water all at once and mix for 1 minute; cover and let rest for 10 minutes. Add salt, oil, honey or sugar and lemon juice and beat for 1 minute. Add last flour, 1 cup at a time, beating between each cup. Beat for about 6-10 minutes until dough pulls away from sides of the bowl. This makes a very soft dough.

Preheat oven for 1 minute to 180 degrees F and turn off. Turn dough onto oiled counter top; divide, shape into loaves, place in oiled bread pans. Let rise in warm oven for 10-15 minutes or until dough reaches top of pan. Do not remove bread from oven; turn oven to 350 degrees F and bake for 30 minutes (that is 30 minutes from the time you turn the oven on). Remove from pans and cool on racks.