wheat berries before grinding
A few people have asked how I make my homemade bread and how I get it so close to the consistency of store bought bread. I have tried tons of recipes, and this is the recipe that I have come up with.
Honey Whole Wheat Bread
2 C. warm water (between 110-115 degrees)
1 Tbsp. yeast (I like SAF instant yeast)
1/3 C. honey (raw, local honey is best)
1 1/2 tsp. salt
2 1/2 Tbsp. canola oil
4 C. wheat berries (I use prairie gold by Montana Wheat) ground to approx. 5 1/2 – 6 C. flour
1 heaping Tbsp. dough enhancer (see recipe)
In large bowl (or mixer) sprinkle yeast over warm water. Stir until dissolved and let sit 5 min. (If you use SAF yeast, you can skip this step and just mix in the water and yeast). Add honey, salt and oil. Add in 2 C. flour and dough enhancer. Incorporate in as much of the remaining flour as necessary to make a stiff, smooth dough. (I have found that if I use 4 C. wheat berries it is the perfect amount of flour).
Knead dough for 5-10 min or until smooth and elastic. Place dough in lightly oiled bowl, turning once to coat, and cover with a towel. Let rise until doubled in size (about 1 1/2 hrs).
Punch dough down and divide into 2 loaves. Place in greased loaf pans. Cover and let rise (about 45 min.)
Preheat oven to 375 degrees. Bake 30-35 min. or until loaves sound hollow when tapped. Cool, slice and enjoy.
Notes: This dough also makes excellent buns for burgers or hot dogs. Just shape dough into flat disks or a log and let rise. Flatten slightly with your hand before baking. You can also make cinnamon rolls with this dough for a yummy breakfast. If you shape the cinnamon rolls the night before, you can place in the refrigerator overnight to rise and bake in the morning.
dough before rising
bread after rising
Fresh loaf of bread
Cinnamon Rolls
This recipe is inspired by a recipe I found on recipezaar, I changed it a little bit.
Dough Enhancer:
2 C. vital wheat gluten (I found it at Walmart or any health food store)
1 C. dry milk powder (I use a non dairy milk powder substitute)
1/4 C. dry pectin (like sure-jell for canning)
1/4 C. unflavored gelatin
1/4 C. lecithin granules (found at health food stores)
1 T. powdered ginger
1 T. ascorbic acid (try Fruit Fresh from the grocery store)
Mix together and store in airtight container. Use 1 Tbsp. for approx. 4 C. whole wheat flour.
Notes: Don’t worry, you won’t taste the ginger, and boy does it ever activate the yeast. This will help your whole wheat bread bake up nice and light and slightly extend the shelf life. I tried many variations of dough conditioners and this is the one that really seems to make a noticeable difference in the end product. The initial investment may be a bit, but I feel it is really worth it!
- jar of dough enhancer
