1 Hour Whole Wheat Bread or Your Kids Will Eat the Crust!

WI Cheesehead's Note:

This is the Bosch master recipe for freshly ground whole wheat bread. My kids never used to eat the crust. Now they do! :) I have done some experimenting with this to get a more firm loaf. I think I finally have it. So the recipe is adjusted, based on my tinkering. Minimum rising time included in prep time. The original recipe is from Phyllis Stanley, a Bosch consultant. She also recommends using saved potato water for the water and pureeing any leftover veggies as part of the water. Adds more nutrition and some taste. NOTE: If you don't use freshly ground flour, you will probably have to adjust the flour amounts.

• Total Time: 1 hrs 15 mins
• Prep Time: 45 mins
• Cook Time: 30 mins

Ingredients:

Yield: 4 loaves

• 4 cups warm water (95-110 degrees)
• ½ cup oil or ½ cup applesauce
• ¾ cup honey or ¾ cup maple syrup
• 1 tablespoon lemon juice (optional)
• 12 cups freshly ground whole wheat flour
• 1 cup flax seed meal
• 1 tablespoon salt (heaping)
• 3 tablespoons bread enhancer
• 3 tablespoons vital wheat gluten
• 3 tablespoons yeast

Directions:

1. Put ingredients in the Bosch bowl in order listed.
2. Turn Bosch on and knead on speed 1 for a total of 8 minutes.
3. Quickly add (after turning on) additional flour (1/2 C at a time) if needed for dough to pull away from side of the bowl, turning off Bosch each time you add flour.
4. It should only pull initially half way up the side of the bowl, and during the 5 minutes, it will completely pull away.
5. Turn oven on to 375° and oil your hands and counter well, spraying 4-5 loaf pans with cooking spray or oil.
6. Divide the dough between the loaf pans and let rise for approximately 30 to 45 minutes. They will rise more in the oven.
7. Turn oven down to 350° and bake for 30-35 minutes, or until golden brown.
8. Remove from pans and let cool on cooling racks, covering with a tea towel, before cutting (if you can wait!).