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Categories:
water lard eggs sugar salt water liquid lecithin vital wheat gluten whole wheat flour yeast dough enhancer whole wheat flour
Viewed: 79 - Published at: 9 years agoIngredients
- 3 cups hot water
- 1 cup lard or 1 cup vegetable oil
- 2 large eggs
- 1 cup sugar
- 2 tablespoons salt
- 2 1/2 cups hot water
- 1 tablespoon liquid lecithin
- 1/2 cup vital wheat gluten
- 7 cups whole wheat flour
- 1/4 cup instant dry yeast
- 1/4 cup dough enhancer
- 4 cups whole wheat flour
- 2 -4 cups whole wheat flour
Method
- Place first 5 ingredients in Bosch mixer bowl (using the dough hook), and mix well on speed 1.
- Add next 5 ingredients, being careful to add the yeast last. Mix on speed 1 until well-mixed. Let sit for 10 minutes.
- Add dough enhancer and mix on speed one. Add 4 cups of flour 1 cup at a time, mixing as you go.
- Add 2 cups flour 1 tablespoon at a time, mixing on speed 1. After this, mix on speed 2.
- Continue to add flour until sides of bowl are clean, and the dough is not too sticky.
- After you have finished adding flour, continue mixing (kneading) on speed 2 for 5 - 7 minutes.
- Preheat oven to 200 degrees for 5 minutes. Remove dough from bowl onto greased surface and form into loaves (I usually get 6 24-ounce loaves, with a few ounces left over for little rolls). Place loaves in greased loaf pans (non-stick spray works best), cover with tea towels, and let rise in preheated (but turned off) oven for 30 - 45 minutes.
- Remove towels and bake at 325 degrees (you don't need to preheat -- just turn the oven to 325 as soon as the rising is done) for 35 minutes (I have "speed bake" on my oven and that's how long I cook them. It may take a bit longer in a conventional oven).
- Remove loaves from pan and cool on wire racks. Slice when cool.
