If you like Great Harvest bread, that moist almost chewy texture, you will LOVE this recipe. We felt spoiled in Utah to have my mom and dad make fresh batches for us while we were there. Really it is the best recipe and as close to Great Harvest as you can get... without buying it. I'm sure there's a learning curve to baking it up just right, but give it a try! I am going to!100% WHOLE WHEAT BREAD
(My Dad’s friend from work created this recipe. It makes 4-5 loaves but can be halved. This recipe can be made in a bread mixer, but my parents just make it by hand, they like it better that way. Note: be sure to use high quality, high protein wheat flour! Entire process takes about 2 hours, with 90% of the work in the first ½ hour.)
6 c 110 degree water (just above body temperature)
6 c freshly ground wheat flour
1 c brown sugar
1 c brown sugar
1 heaping T salt
2 ½ heaping T of yeast
2 ½ heaping T of yeast
Additional wheat flour, about 6 cups
2 heaping T gluten flour
Add water, sugar, yeast, gluten flour, and first 6 c flour to large mixing bowl. Beat to the consistency of thick pancake batter. Stop mixing and let rise to about twice the original volume. This takes about 15 minutes. Start mixing again and slowly add salt and additional flour, until bread can be kneaded. Knead 10 minutes while adding additional flour. Shape into loaves and place in lightly oiled (or sprayed) bread pans. Let rise in room temperature oven for approximately 15-20 min until loaves are partially risen (be careful not to over-rise the loaves). Set timer for 40 minutes and temperature for 325 degrees (leave bread in oven to finish rising and baking). Time will vary depending on type of oven and type of pans used. When baking is complete, remove from oven, remove from pans and immediately replace on cooling rack for 20-40 minutes. This is important or bread will be moist or too dry. Have family eat one loaf while still warm, and bag the others for later, or give away! Clean up mess, so wife/hubby will let you do the whole thing over again next week! It freezes great.
2 heaping T gluten flour
Add water, sugar, yeast, gluten flour, and first 6 c flour to large mixing bowl. Beat to the consistency of thick pancake batter. Stop mixing and let rise to about twice the original volume. This takes about 15 minutes. Start mixing again and slowly add salt and additional flour, until bread can be kneaded. Knead 10 minutes while adding additional flour. Shape into loaves and place in lightly oiled (or sprayed) bread pans. Let rise in room temperature oven for approximately 15-20 min until loaves are partially risen (be careful not to over-rise the loaves). Set timer for 40 minutes and temperature for 325 degrees (leave bread in oven to finish rising and baking). Time will vary depending on type of oven and type of pans used. When baking is complete, remove from oven, remove from pans and immediately replace on cooling rack for 20-40 minutes. This is important or bread will be moist or too dry. Have family eat one loaf while still warm, and bag the others for later, or give away! Clean up mess, so wife/hubby will let you do the whole thing over again next week! It freezes great.
3 comments:
We agree--we love this recipe. I also think it's easier to make than a lot of recipes, the rising process is less cumbersome. If you have a wheat grinder, try it with fresh ground wheat! YUM!
I love all the recipes you post Kim! This bread looks so great - I can't wait to try it!
Can't wait to try it! Is it ok if I post it on my recipe blog? I will put it up and if it isn't ok just let me know! Miss you!
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