2 (8×4-inch) Loaves
3½ c. whole wheat flour
1/3 c. gluten flour*
1¼ tablespoon instant yeast
2½ c. steaming hot tap water (120-130o F)
1 teaspoon salt
1/3 c. oil
1/3 c. honey or ½ c. sugar
1¼ teaspoon bottled lemon juice
2½ c. whole wheat flour
4 (8×4-inch) Loaves
7 c. whole wheat flour
2/3 c. gluten flour*
2½ tablespoon instant yeast
5 c. steaming hot tap water (120-130o)
2/3 c. oil
2/3 c. honey or 1 c. sugar
2½ teaspoon bottled lemon juice
5 c. whole wheat flour
Mix together first three ingredients in mixer with a dough hook. Add water all at once and mix for 1 minute; cover and let rest for 10 minutes. Add salt, oil, honey or sugar and lemon juice and beat for 1 minute. Add last flour, 1 cup at a time, beating between each cup. Beat for about 10 minutes until dough pulls away from sides of the bowl. This makes a very soft dough.
Pre-heat oven for 1 minute to lukewarm and turn off. Turn dough onto oiled counter top; divide, shape into loaves, place in oiled bread pans. Let rise in warm oven for 15-20 minutes until dough reaches top of pan. Do not remove bread from oven; turn oven to 350o F and bake for 30 minutes. Remove from pans and cool on racks.
If you do not have a mixer with a dough hook and are kneading this by hand, gradually add last cup of flour to keep dough from sticking to counter. You will add more flour when kneading by hand than when using a mixer simply to be able to handle this moist dough. With wheat bread, always add the least amount of flour possible to keep bread moist. Knead 10 minutes before shaping dough into loaves.
*Gluten is natural protein derived from wheat. It is used in bread to provide elasticity and strength, added texture and helps retain moisture in bread and doughs. It helps prevent crumbling and extends the shelf life of baked bread. If you do not want to store gluten flour, you may substitute whole wheat flour (measurement for measurement) in its place.
NOTE: To make a 2-loaf recipe of bread every other day for 1 year (1 loaf/day), you will need:
4 gallons of oil
46 lbs. honey or sugar
8 (1-lb.) pkgs. yeast61 c. gluten flour
3 2/3 qts. Of lemon juice or 4 (21-oz.) cans dough enhancer
recipe from Emergency Food in a Nutshell, 2nd edition Probert and Harkness 2001