3 tablespoons yeast
4 cups really warm water
1/2-3/4 cup honey
8-10 cups whole grain wheat flour (freshly ground if possible)
1 TBSP kosher salt
2 TBSP vital wheat gluten (optional)
2 TBSP flax seed meal (optional)
2 TBSP wheat germ (optional)
butter
1. Grind wheat.
2. Add yeast, water, and honey then gently mix.
3. Let rest for 5 minutes until yeast foams.
4. Then add salt and everything else.
4 cups really warm water
1/2-3/4 cup honey
8-10 cups whole grain wheat flour (freshly ground if possible)
1 TBSP kosher salt
2 TBSP vital wheat gluten (optional)
2 TBSP flax seed meal (optional)
2 TBSP wheat germ (optional)
butter
1. Grind wheat.
2. Add yeast, water, and honey then gently mix.
3. Let rest for 5 minutes until yeast foams.
4. Then add salt and everything else.
5. Then add flour, I add a cup at a time until it pulls away from the side of the bowl.
7. Knead for 4-6 minutes. This dough is really sticky and you are going to think that you need to add more flour, but you only want to add enough flour that the dough barley pulls away from the bowl.
8. Let dough rise for 15 minutes.
9. Butter the bread pans (I do 2 9x5 pans and 1 8 1/2x 4 2/12 inch pan) and your hands. Punch down the dough well.
10. Form into loafs and put into greased loaf pans.
11. Let rise in pans for 30 minutes.
12. Bake in 350 degree oven for 30 minutes.
14. Remove from pans after 10 minutes and let cool on a cooling rack.
7. Knead for 4-6 minutes. This dough is really sticky and you are going to think that you need to add more flour, but you only want to add enough flour that the dough barley pulls away from the bowl.
8. Let dough rise for 15 minutes.
9. Butter the bread pans (I do 2 9x5 pans and 1 8 1/2x 4 2/12 inch pan) and your hands. Punch down the dough well.
10. Form into loafs and put into greased loaf pans.
11. Let rise in pans for 30 minutes.
12. Bake in 350 degree oven for 30 minutes.
14. Remove from pans after 10 minutes and let cool on a cooling rack.
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