Recipe Details
- 2 T yeast
- ½ cup warm water
- 5 cups hot tap water
- 2 T salt
- 2/3 cup oil
- 2/3 cup honey or sugar
- 12 cups whole wheat flour
- 9 cups wheat
Sprinkle yeast into the ½ cup warm water. Let stand 10-15 minutes. (1 T sugar in yeast will help it work faster.)
Grind 9 cups wheat in Magic Mill on fine.
Combine hot tap water and 7 cups of freshly ground whole-wheat flour in Bosch bowl. Mix on low speed until blended. (Use the “spring-loaded” position on the switch to keep from spilling the four and water from the bowl.)
Add salt, oil, and honey or sugar. Continue to mix until well blended.
Add 1 cup flour to mixture.
Add prepared yeast to mixture and blend thoroughly.
Add 3-4 cups more flour to mixture. Knead for 10 minutes on low speed – or until dough begins to clean the sides of bowl and is the consistency of cookie dough. (Flour amount will vary due to protein content of wheat. A stickier dough will cause a more moist bread.)
Oil hands. Remove dough from mixer ¼ at a time. Mold into loaves on oiled counter. Place in oiled pans.
Oil top of loaves if soft crust is desired.
Cover loaves with damp cloth. Let rise 1/3 in bulk for approximately 35 minutes.
Bake at 350° for 40-45 minutes. Remove from pans. Put on rack to cool. Brush tops with butter or oil. (For high altitudes (over 4,000 ft.) bake at 425° for 8 min. and then 350° for 40 min.