Honey Wheat Bread - white wheat

Method

• Weigh and mill wheat into flour.
• (Ktec or Nutrimill is a new technology that produces fine flour at low temperature retaining more nutrients.
• ).
• Warm water to luke warm or about 110 degrees F.
• Put water, salt, oil, and honey into mixer with dough hooks.
• (Bosch is a good brand.)
• Add 1/2 of flour into mixer.
• Add yeast on top of flour.
• (Never add yeast directly with salt.)
• Incorporate ingredients.
• With mixer on low speed add the rest of the flour a cup at a time.
• Set timer for 6 minutes and leave mixer running on low to develop the gluten.
• Prepare large bowl with a little bit of canola oil to coat.
• Let it coat your hands as well to handle the dough.
• Remove the dough from mixer directly into bowl.
• Turn dough to coat with the oil.
• Cover with plastic wrap.
• Let rise for 45 minutes to an hour.
• Roll dough out onto a clean surface lightly coated with oil and fold.
• Do this by pulling the edges of the dough up and over to the center of the dough.
• Do this a couple of times, put back in the bowl with the seams up, and cover with plastic wrap.
• Repeat last two steps two more time.
• Roll dough onto counter and divide into three loaves.
• Prepare each loaf one at a time.
• Fold into a round/cylinder and pinch seams.
• With seam side down roll into cylinders the length of the bread pans.
• If bread pans are non-stick, 8 1/2 x 4 1/2 is prefered, place cylinder directly into pan and cover with plastic wrap.
• (If not non-stick you can use 1 part liquid lecithin and 2 parts canola oil - brush this into the pan and the baked bread will fall right out.
• This will also change the flavor of the bread slightly.
• Make sure pans are thoroughly washed afterwards.
• ).
• Preheat oven at 350 degrees F.
• Let rise until dough domes up over sides.
• Place in oven and bake for 30 minutes or until the internal temperature exceeds 180 degrees F.
• Remove from oven and bread pans and place on cooling racks.
• Extra loaves can be stored in the freezer.
• Do not put in refrigerator as this will change the chemical nature of the bread and will make it dry and brittle.