Tuesday, April 1, 2008

Ada Dittli's Whole Wheat Bread Recipes

Ada Dittli's Whole Wheat Bread
  • 7 c whole wheat flour
  • 2 T yeast
  • 2 T salt
  • 5 ½ c hot water
  • 2/3 c oil
  • 2/3 c honey
  • 3 eggs
  • 9 + c whole wheat flour

Mix first four ingredients and stir until a stretchy dough is formed. Add the oil, honey & eggs, mix well, and add flour until dough cleans the bowl as you knead. Knead for at least five minutes on a floured board. Let rise until double, separate and form into 5 or 6 loaves. Put into greased loaf pans, let rise until double, then bake at 350 for 35 minutes or until the loaf sounds hollow when you tap it.

General notes for making wheat bread: Bread rises because gluten (protein from the wheat) makes an elastic matrix which captures the gases released by the yeast as it ferments. SO… fresh ground flour is better than store-bought, new wheat tends to have more gluten than old, red wheat more than white, more kneading helps develop the gluten and no amount of kneading will work if you forgot the salt! You can also buy gluten (high gluten flour) and use it in place of one or two cups of the flour in the recipe.

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