Jean's Whole Wheat Bread

Add to Kitchen aid or Bosh mixer


4 C Very Warm Water (130F)
1/2 C Honey
1/2 C Canola Vegetable Oil
1 T Salt
2 T Moos Milk Powder (optional)
2 T Wheat Gluten
4 C Freshly ground hard winter or spring whole wheat Flour
Mix on Speed One for One Minuet, then add


1 1/2 T SAF instant Yeast
Mix on speed one for one more minute, Cover mixture and let rise for 30 min... This is called the sponging stage. The mixture will be soupy and should double in size. After 30 mins. remove lid turn on to speed one and begin adding flour one -half cup at a time ( approx 4-6 more cups). When dough begins to pull away from the sides ( around the 8th or 9th cup), turn off Bosh and do the floured finger test...Dip your finger in flour and quickly poke the dough . If any dough sticks add a little more flour and mix... When your finger comes away clean, you're through adding flour. If you touch the dough it will be sticky! This is ok adding too much flour is the main reason most people have heavy bread!


Turn on speed two for five to six minutes (with lid on)


After 2 or 3 minutes if there is still alot of dough sticking to the sides, add another 1/2 cup of flour. Continue kneading for 2-3 min. The dough should "move" once the mixer has stopped. YOu should see strands of gluten throughout. Add oil to your hands and remove the dough from the bowl... the dough should be light and very pliable. Form Loaves and place in "greased" Bread pans. Place pans in warm oven ( 100 f) Let rise till double in size about 30 min. Turn Oven on 350 F Bread will finish rising as the temperature increases. Bake for 30 more min or until done.