New Bread Recipe

I found this recipe on the Food Storage Made Easy website and decided to try it. I made three loaves today, and only have 1 1/2 loaves left. It is very good bread. We used the bread and made French Toast for dinner tonight. I was excited to find a good recipe for whole wheat bread. I usually use half wheat half white flour.

You can half this recipe and make one delicious large loaf

• 3 c. very warm water (but not too hot)
• 1 T. instant or quick rise yeast
• 1/3 c. vegetable or canola oil
• 1/3 c. honey
• 1 T. salt
• 6 cups whole wheat flour (hard white wheat is best)
• 1/2 c. whole oats
• 1/4 c. gluten w/ vitamin C

Combine the first 5 ingredients and mix. Add 5 cups flour, oats, and gluten flour. Mix well. Continue to add the other 1 c. flour slowly until the dough forms a ball and scrapes the excess dough off the sides of the bowl. Let mix for 5-10 minutes. While mixing, preheat your oven to 100-125 degrees.

Oil the counter surface & your hands (Use oil, NOT flour). Put your dough on the oiled surface & slice WITH A KNIFE into 2 large or 3 small even loaves. Pat down and roll into loaf shape, then put into greased bread pan.

Turn OFF your oven, cover loaves LOOSELY with saran wrap, and put in warmed oven to rise till double (about 45-60 minutes, depending on humidity in the air).
Remove loaves from oven and preheat to 350 degrees. Bake loaves for 25-30 minutes. Remove from pans immediately and place on a wire cooling rack.

My modifications -- Instead of the gluten with vitamin C I used 1 Tbsp dough enhancer and 2 Tbsp of Vital Wheat Gluten. I used about 7 cups of flour total. I baked in my convection oven at 350 degrees for about 24 minutes.