This is a recipe from my new cookbook, Homestead Cooking (slightly modified by me). This is the first time I’ve made it, so I thought I’d take a few pictures of the process along with the recipe. The recipe calls for hand kneading, but I used my dough hook and my KitchenAid.
This recipe makes 2 loaves of bread. You will need:
1 tbsp. honey
1/2 cup warm water
2 tbsp. yeast (I used 2 packets)
2 cupts milk or whey (I used water as I had no milk)
2 large eggs (optional) (I didn’t use)
1 tbsp. salt
1/4 cup honey
1/2 cup oil (increase to 3/4 cup if omitting eggs) (I used 3/4 cup)
8 cups whole wheat flour
2 tbsp. gluten (I added this…it’s not in the original recipe)
In a small bowl, dissolve the one tbsp. honey in warm water, sprinkle yeast over top and stir. Let stand until frothy (about 7 minutes).
Heat milk to lukewarm (I used warm water from tap). While milk heats, mix eggs (didn’t use), salt, honey an large bowl. Add warm milk and 3 cups of flour. Stir and add yeast. (I just put everything into the bowl of my mixer and mixed.)
With a wire whisk or heavy wooden spoon bean teh dough for 200 strokes. (Again, I just let my mixer do the work).
Add remaining flour one cup at a time. MIx well after each addition. Save the last half cup of flour for kneading into the dough. (This is where I added the gluten) After adding about 6 cups of the four, set aside the utensil and work in the rest of the flour with your hands. (I switched to my bread hook and let the mixer do the work).
Lightly flour your work surface and turn dough out onto it and knead for 10 minutes (Be sure to gather all the dry flour from the bottom and sides of the bowl into the dough before turning out onto the floured surface.) If dough sticks to surface during kneading, lightly sprinkle some of the remaining half cup of flour on work surface, not on top of dough. Shape dough into a loose ball and cover with the bowl. Let dough rest 15 minutes. (I let my bread hook and mixer do this).
After the dough has rested, punch it down and knead 10 more minutes. Add more flour only if the dough sticks to the work surface. The more flour you add, the denser and drier the bread will be. (Yep…let the mixer do the work!)
Butter 2 bread pans, divide dough in half and shape into loaves. Place shaped loaves in pans and press down with hands to fill corners of pans. Cover with a clean muslin towel and let rise in a warm, draft-free area until bread is one to two inces above the pan. The top of a refrigerator is a good spot. This should take about 40 minutes. (I put mine on the washing machine, next to the water heater, it always stays warm there.)
While bread is rising, preheat oven to 350°.
Bake 40-45 minutes. After 20 minutes brush the tops of loaves with milk for a shiny, tender crust (I didn’t do).
Afger 45 minutes, remove one loaf from a pan and tap the bottom of the loaf with your finger. If it sounds hollow, the bread is finished. Remove immediately form pans and place on wire racks to cool.
I just ate a bit of the bread, and it turned out really well…very yummy! We’ll eat a loaf of it with dinner tonight, which is something I’m just making up, but it’s kind of a Chicken & Dumplings or Chicken and Corn Chowder.