2 TBLS salt
10 -15 cups freshly ground whole wheat flour
2/3 cup canola oil
2/3 cup honey
3 TBLS dough enhancer
1 cup high gluten flour
6 cups warm water (110º - 115º F)
3TBLS saf-instant yeast
Preheat your oven to 150º. The lowest settings on some ovens is 170º. If that is the case on your oven, set at 170º and when you place your loaves in to rise, leave the oven door cracked open a bit. Sometimes if you turn off the oven as you begin to put your loaves in to proof, by the time they are all in the oven has cooled just a bit. It is probably closer to 150º now, so just shut the door and leave it off.
Place all of the ingredients in the order listed above, and 10C. of the flour in the bosch. Make sure the yeast goes in last on top of the flour. Also, make sure that your water is the proper temperature. If it is not warm enough it will not properly activate your yeast and if it's too hot it will kill your yeast!
Turn on the “moment” speed of your bosch two or three times. Now turn to “1” and add more flour to "clean" the sides and bottom of the bowl as it is mixing. You will probably have somewhere between 13-15C. of flour (total) in the dough. If you get too much flour in, just add a smidgen of water until it loosens up to the consistency you prefer. Let the bosch do it's thing (mixing away!) for 10 minutes on a timer.
While the dough is mixing, grease your bread pans generously on the bottoms and sides. For added nutrition you can use liquid lethicin (sp?) in place of shortening.
Remove the dough from the bosch and shape into loaves. Place the loaves into the pans and slit the tops about 3-4 times on the diagonal with a single edged razor. This helps the bread to rise UP instead of OUT.
Place your bread pans in your oven to let them raise to double in size. This process is called "proofing". Set the timer for 30 minutes and check often. When dough has doubled in size, (sometimes it takes longer than 30 minutes, sometimes it is faster than that) set the oven temperature to 350º. Bake for 25-30 minutes or until the interior bread temperature reaches 200 degrees.Temperature may be checked by inserting a thermometer into the center of the bread.
Turn loaves out of pans immediately and butter (or shortening) the tops. I use a stick of butter or I rub margarine over the tops. After about 10 minutes place in the bread bags, but leave the end open. This way the crust stays soft. When mostly cooled, slice and re-bag securing the end to keep your loaves fresh and soft. If there is a lot of moisture left in the bags I dry them out with a paper towel before re-bagging the loaves.
I usually wait about 30-40 minutes before I slice the bread. But, that's up to you!
This recipe will make 4-6 loaves, depending on the size. I always get 5 loaves.
