6 cups warm Water
1/3 cup Olive Oil
2/3 cup Honeyville Granulated Honey
3 Tbsp Yeast
2 Tbsp Redmond Salt
1/4 cup Honeyville Vital Wheat Gluten
4 cups Honeyville Bakers Bread Flour
12 cups freshly milled Honeyville Hard White Wheat Flour (about 8 cups of whole grain)
In a BOSCH Mixer bowl with dough hook, mix on speed 1: water, oil, granulated honey, yeast, salt, gluten, and 8 cups of wheat flour. When all ingredients are mixed, turn off mixer and let dough sit for 8 minutes. Turn mixer back on and slowly add remaining 4 cups of wheat flour and 4 cups of bread flour. Add the flour until the dough pulls away from the edges and bottom of the mixer bowl (watch this carefully as sometimes you won’t need the full amount of flour and sometimes you might need more). Turn mixer to speed 2 and continue to “knead” the dough for 8 minutes. Once complete put dough on a floured surface and divide into 4 or 5 parts. With greased hands, shape each dough section into a loaf and place into greased loaf pans. Let rise until bread is about 1 inch above the top of the pans, about 30 minutes. Bake in a preheated 350 degree oven for 25 minutes. Brush loaves while warm with butter. Transfer the loaves to cooling racks.
I used a Nutrimill to grind the wheat, it is quick and easy and I can gather the remaining ingredients while it does it thing. Chantelle normally uses one as well but has used a hand mill to grind the wheat as well. Get the family involved and everyone can take a turn grinding the wheat! You can play around with the ratio of wheat flour to bread flour too. A trick my sister in law shared with me is use the cooling rack lines on the finished loaves to slice even sandwich bread. Genius right?
I hope you enjoy this recipe as much as I do. Every time I have made this almost a loaf is gone before the bread can even cool! You can’t beat warm, fresh bread with homemade jam. Yum!