Wednesday, January 27, 2010

The Hinckley's Whole Wheat Bread

This bread is so good! Hearty, soft, and flavorful... Thank you mom and dad for perfecting this awesome recipe.

Hinckley Whole Wheat Bread
6 c. hot water
8 c. whole wheat flour
2/3 c. canola oil
2/3 c. honey, melted
2 T. salt
1 more c. whole wheat flour
2 1/2 T. instant yeast
2 T. dough enhancer
2 T. vital wheat gluten
6-8 more c. whole wheat flour (about)
*In a mixer (we use a Bosch mixer), mix together the hot water and the first 8 c. of flour. Pour in the oil and honey (for the honey-use the same 2/3 c. that you used for the oil so that honey comes out easily). Mix in the salt and 1 c. flour. Add in the instant yeast and vital wheat gluten. (Make sure the mixture isn't too hot for yeast). Mix well. Cover with plastic wrap and let it sit there for about 15-20 minutes, until the mixture doubles in size. Keep adding flour by 1/2 c. increments until the dough is pliable, but not sticky. Note: you may or may not need all the 8 c. of the remaining flour-do not add too much or you will have dry bread. Machine knead the dough for about 10 minutes on medium speed (at the last minute add the dough enhancer). While the dough is kneading in the mixer, turn the oven on warm and place a glass pan of warm water in the bottom of the oven. Remove dough from mixer, set dough on a greased counter-top, and divide the dough evenly for your bread pans. After forming dough into pans, turn off the oven, put the pans in the oven and let the loaves double in size. Turn oven on to 350 degrees. Cook for 30-32 minutes, until golden brown. Makes 6 loaves (for medium-size pans).

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