[NEW] How To Make Whole Wheat Bread From Scratch [STEP-BY-STEP] PART 2!
The healthiest way to bake is to grind your own wheat – then eat.
In this video, we walk you through how to make whole wheat bread from scratch step by step and show you how to grind the grain, what kind to buy, and how to prep it for the best wheat bread you've ever had!
BEST WHEAT BREAD RECIPE
Prepare yeast: In small bowl with ½ cup warm water (110 degrees) add 2 T. active yeast with 1 tsp. sugar and stir with fork to dissolve. I used live active compressed yeast, but packaged yeast works great, too. Let yeast proof for 5-10 minutes, or until fluffy and frothy.
In a large bowl or pan add the following ingredients: (Or in your large capacity mixer with a dough hook):
¼ cup melted butter
4 tsp. Himalayan pink salt
½ cup honey
2/3 cup evaporated milk
3 cups warm water
2 T. dough enhancer or Vital Wheat Gluten
Mix together.
Mix in:
Add about 8-10 cups of flour, gradually, one cup at a time. Start with 2 cups of flour and mix thoroughly. Add the yeast that has been proofed and then continue adding in the flour one cup at a time. You can use one-half whole wheat flour and one-half white bread flour or any combination. Add at least 4 cups whole wheat flour, preferably fresh ground that day, for best nutrition. End with the bread flour to start the kneading process. When the bread begins to break away from the bowl and come together nicely, only barely sticky, remove from bowl and put on counter with a little bit of white flour. At this point you can decide to put it in your mixer with the dough hook to knead or you can knead by hand.
If you use the mixer to knead your dough, it should only take about 6-8 minutes. If you knead by hand, it should take about 10-13 minutes. If you have the time, I believe kneading by hand is best. When dough is smooth and elastic and doesn’t tear easily when you pull on it, it is ready to be smoothed into a round ball and placed into an oiled large bowl to rise. Dip the top of the loaf into the oiled pan and then turn over so that the top is oiled and will not dry out while you are rising. Place a dish cloth over the bowl and rise for about an hour in a warm dry place, on the counter or use a bread-proof oven to keep it warm.
Let rise until it is doubled in size, about an hour. Do not let it over-rise. To check for a proper rise, put both fingers in the dough and if the impression remains, it is ready to punch down and form into loaves. You can slam it on the counter a couple of times to get the bubbles out. Carefully divide your loaves into 3 or 4 equal parts, shaping each loaf by tucking it around and keeping a smooth top. (We call this putting the bread to bed, tucking it in).
Rise in the buttered or greased bread pans for about 40-45 minutes. When bread has just rounded over the top of the pans, preheat your oven to 400 degrees. Place all three or four loaves on the middle rack of the oven. As soon as you close the oven door, lower the temperature to 350 degrees and bake for 35-40 minutes, until golden brown. If the tops are browning too quickly in your oven, place a sheet of aluminum foil over the tops to keep from getting too brown. Do not over-bake. If you have a thermometer, place it in the side, not top, of the bread to check to see if it is done at 190-200 degrees. Remove bread from the pans and cool on a rack before slicing. ENJOY your new fresh bread! Comfort food at it’s best!
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