Whole Wheat Bread

(2 loaves)

1/3 c. honey

1/3 c. oil

2-½ c. warm water

1 ½ Tbs yeast

2-½ tsp. sea salt

6-7 c. fresh whole wheat flour (I used King Arthur flour, ½ soft white and ½ hard red)

3T vital wheat gluten

Combine the warm water, yeast, vital wheat gluten and 2 c. flour in a large mixing bowl.  Whisk vigorously until well combined.  Allow to sponge for 15 min.  Add the honey, oil, salt and 4-5 c. additional flour until the bowl begins to clean the sides of the mixing bowl.  (Actually I do this by hand.  I mix it by hand, knead it about 8 min. by hand and then put it into the kitchen aid with the dough hook for 2 or 3 more min.)  Dough should be smooth and elastic.  Do not add too much flour.

Put into a greased bowl, cover and let rise 1 hour.  Punch down.  I do an additional rise.  I think it makes the bread lighter and tenderer and my kids are more apt. to eat it.  So after punching down, I let rise 1 more hour.

Remove from bowl and divide in half.  Form into loaves.  At this point, I rolled the dough into a rectangle and spread raw sugar, cinnamon and raisins all over it, then rolled up and put into a greased loaf pan to rise.  Let rise until double, 45-60*.

Bake loaves for 25-30 min. at 350*.  Bread is cooked when it sounds hollow when tapped on the bottom and the top/sides are golden brown.

You can put an egg wash on the bread.  Depending on the color you’d like, here is what you can use.

Egg yolk and cream wash will give a VERY dark brown color

Egg yolk will give dark brown color

Whole egg with give a dark golden brown color

Egg white will give light golden brown color

I didn’t remember to brush with egg wash, so when the loaves came out of the oven, I brushed with melted butter. 

The raisin bread is SO yummy, light and lightly sweet.  I made 2 loaves of that and 2 loaves regular bread.  I’m going to serve it with dinner tomorrow when my in-laws come.  I am planning to make many loaves of bread and fill the freezer.  I am anxious for when I can get a Bosch!