April's Favorite Wheat Bread

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Step 1

Put 4 tablespoons of yeast in large mixing bowl.

Step 2

Pour 6 cups hot water (think hot, steamy bath water temperature) into the large mixer.

Step 3

Put 2/3 cup brown sugar, honey, or white sugar (if doing honey, proof with sugar) in mixing bowl in with the yeast and let it sit for five minutes until it bubbles. Add the oil, 1/4 tsp of ginger and 2 tablespoons salt.

Step 4

Mill the wheat while the yeast mixture is soaking. I usually mill about 7 cups of wheat.

Step 5

Add the 4 cups of whole wheat flour (along with any dry milk, gluten and/ or dough enhancer). Turn on the mixer. Leave running the whole time.

Step 6

While mixing, add 3-4 cups white flour.

Step 7

Should mix 12 minutes. If using gluten, you can cut this time to eight minutes. Gradually add about 4 cups more flour until you can pinch the dough and it stays, but it doesn't stick to your fingers.

Step 8

If using a Bosch, your goal is to add just enough flour that the dough cleans the side of the bowl.

Step 9

Cut dough into four equal parts in a slightly oiled surface.

Step 10

Take one loaf and start kneading at the top of it. Punch out holes and fold more dough into it. Press down in oiled pan and flip it over.

Step 11

Let rise in a warm draft free place. A cold oven with a pan of steaming water is a good place. Let the dough rise until a finger indent on the side stays in. This is usually about 26 minutes.

Step 12

5. Bake for 32-36 minutes at 350 degrees (or 325 convection) or until loaf is browned and pops out of pan easily. For my oven, it is about 27 minutes. Remove from pans immediately and put of racks to cool.

Step 13

Remove loaves from pan and rub butter on the top of the loaves.

Step 14

Makes 4 loaves.