#490- Fresh Baked Bread

Special Thanks to Danielle Rasmussen for the recipe!!

(Sorry for the recipe change this is for basic mixers not just Bosh It will be more helpful)

Welllll..... Let's be honest.... Store bought bread is NOTHING compared to your own, homemade bread. This is sooooooooo delicious!!!!! Wanna know the best part?? This bread and grandma's strawberry jam.... YUMMMY!!!!! Anyway if you have the appliances for it you should defiantly try it!!

Homemade Whole Wheat Bread

THIS BASIC BREAD RECIPE IS ALSO GREAT FOR PIZZA CRUST.

3 cups hot tap water
1/3 cup oil
1/3 cup honey
1 T salt
2 T Kitchen Specialties Vital Gluten
1 T Kitchen Specialties Dough Enhancer
2 T SAF instant yeast
7-8 cups freshly milled whole wheat flour
Pour all ingredients into Bosch Compact mixer bowl. Turn mixer to speed 2 and allow to knead for 8-10 minutes, adding additional flour or water if needed.(The Compact Bosch makes better bread if all ingredients are add at the first) Shape into 2-3 loaves and let rise until doubled. Bake at 350E for 30-35 minutes. 

In the Bosch mixing bowl, combine water, oil, honey and lecithin (optional). Next add 4 cups of freshly ground wheat flour. On top of the flour, add Vital Wheat Gluten, Dough Enhancer and SAF instant yeast. “Jog” off and on using the “M’ side of the switch so that flour won’t rise out of the mixing bowl. Then mix on first speed until smooth. Then add the additional freshly milled whole wheat flour. Add it slowly as to not over flour. Stopping periodically to test it (we add the flour until the dough doesn’t stick to your floured finger when you “tap” it lightly) The amount of flour you add will depend on the moisture and protein levels in your wheat. Look for spots on the walls of the bowl that are clear of dough momentarily. You might stop the mixer and tap the dough gently with your finger to see if it sticks. It shouldn’t stick to you, if it does just add a little more flour. These are some of the signs when there is enough flour added. At this point turn your mixer to speed two and mix for about 5 minutes. The dough that was stuck to the sides and the floor of the mixing bowl will completely clean off. Form dough into 3-4 loaf pans. When they are fully risen you should be able to put a small dent in the side of one of the loafs with your finger and the dent will not come back out, or it will come back very slowly. Place loaves into a cool oven (not preheated). Bake at 350E for 35 minutes.

*For first time Bosch owners we suggest you use the “sponge” method for your first few batches of bread. First, add the water, then the oil, honey and lecithin. Don’t mix. Then add 8 cups of freshly milled flour. Don’t mix. On top of the flour, add the Dough Enhancer, gluten and yeast (no salt). “Jog” in mixture using the “M” switch so that the flour doesn’t rise out of mixing bowl. Then mix on speed one until smooth. Let stand for about 10 minutes. The dough should rise to the spur gear in the middle of the bowl. This is sponging. This process allows the wheat bran to absorb the moisture, thus making the dough “dryer”, it also improves the texture. Sponging gives you a little advantage in terms of flour to water ratio, because the dough is dryer you add less flour hence the bread is lighter. Next, on speed one, add the salt and the rest of the flour as described above. Once you know how much flour you need, you may add everything at once, including all of the flour, set the timer for 5 minutes and you are finished!

There is a bigger recipe for more loaves at http://www.mykitchencenter.com/recipes.cfm