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

By WI Cheesehead

Added July 09, 2007 | Recipe #239556

Categories: Yeast breads Breads Vegetarian

Photo by WI Cheesehead

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Total Time:

Prep Time:

Cook Time:

1 hrs 15 mins

45 mins

30 mins

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.

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Ingredients:

Yield:

loaves

Units: US | Metric

4 cups warm water (95-110 degrees)
1/2 cup oil or 1/2 cup applesauce
3/4 cup honey or 3/4 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!).