Makes three 2-1/2 lb loaves
3-3/4 cups filtered water, hot
1/4 cup of orange juice concentrate
10 - 13 cups fresh whole wheat flour (mill 6 cups of grain)
Step A Portion - 10 cups
Step B Portion - 3 cups
1 cup honey
1 cup melted butter
1/4 cup gluten
1/4 cup SAF instant yeast
2 Tablespoons dough enhancer
1/2 teaspoon powdered vitamin C
2 Tablespoons salt
1. With dough hook in a Bosch bowl, pour in hot water, honey, melted butter and orange juice.
2. Add the "Step A" quantity of of flour and jog the switch to "Pulse" a few times until semi mixed.
3. Add gluten, vitamin C, dough enhancer, and yeast then mix on Speed 2 until blended.
4. Add the "Step B" quantity of flour and add salt on top. Resume mixing on Speed 2.
5. Keep adding flour, in 1/4 cup increments until the sides of the bowl come clean. The final amount of flour required depends on the humidity of the air and the protein content of the wheat. After bowl sides come clean, knead on Speed 2 until gluten is developed...generally 4-7 minutes.
6. Finished dough will have a soft sheen. If over-kneaded, it will become stringy and bread texture won't be uniform.
7. Let rise 1 hour then divide into three equal pieces weighing between 2 1/4 - 2 1/2 lbs each. Shape into loaves and put in bread pans which have been sprayed with non-stick spray. Let loaves rise until at least 1 inch over top of the pan...about 30 minutes.
8. Bake at 325 degrees for 35-40 minutes, until internal temperature is about 205 degrees.
9. Cool on wire racks.
3-3/4 cups filtered water, hot
1/4 cup of orange juice concentrate
10 - 13 cups fresh whole wheat flour (mill 6 cups of grain)
Step A Portion - 10 cups
Step B Portion - 3 cups
1 cup honey
1 cup melted butter
1/4 cup gluten
1/4 cup SAF instant yeast
2 Tablespoons dough enhancer
1/2 teaspoon powdered vitamin C
2 Tablespoons salt
1. With dough hook in a Bosch bowl, pour in hot water, honey, melted butter and orange juice.
2. Add the "Step A" quantity of of flour and jog the switch to "Pulse" a few times until semi mixed.
3. Add gluten, vitamin C, dough enhancer, and yeast then mix on Speed 2 until blended.
4. Add the "Step B" quantity of flour and add salt on top. Resume mixing on Speed 2.
5. Keep adding flour, in 1/4 cup increments until the sides of the bowl come clean. The final amount of flour required depends on the humidity of the air and the protein content of the wheat. After bowl sides come clean, knead on Speed 2 until gluten is developed...generally 4-7 minutes.
6. Finished dough will have a soft sheen. If over-kneaded, it will become stringy and bread texture won't be uniform.
7. Let rise 1 hour then divide into three equal pieces weighing between 2 1/4 - 2 1/2 lbs each. Shape into loaves and put in bread pans which have been sprayed with non-stick spray. Let loaves rise until at least 1 inch over top of the pan...about 30 minutes.
8. Bake at 325 degrees for 35-40 minutes, until internal temperature is about 205 degrees.
9. Cool on wire racks.
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