Prep 45 mins
Cook 30 mins
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.
- 946.36 ml warm water (95-110 degrees)
- 118.29 ml oil or 118.29 ml applesauce
- 177.44 ml honey or 177.44 ml maple syrup
- 14.79 ml lemon juice (optional)
- 2839.08 ml freshly ground whole wheat flour
- 236.59 ml flax seed meal
- 14.79 ml salt (heaping)
- 44.37 ml bread enhancer
- 44.37 ml vital wheat gluten
- 44.37 ml yeast
- Put ingredients in the Bosch bowl in order listed.
- Turn Bosch on and knead on speed 1 for a total of 8 minutes.
- 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.
- It should only pull initially half way up the side of the bowl, and during the 5 minutes, it will completely pull away.
- Turn oven on to 375° and oil your hands and counter well, spraying 4-5 loaf pans with cooking spray or oil.
- Divide the dough between the loaf pans and let rise for approximately 30 to 45 minutes. They will rise more in the oven.
- Turn oven down to 350° and bake for 30-35 minutes, or until golden brown.
- Remove from pans and let cool on cooling racks, covering with a tea towel, before cutting (if you can wait!).