About the Recipe
6 c. warm water, approx. 115 degrees
2 Tbsp. sea salt
2/3 c. canola oil
2/3 c. honey
3 Tbsp. dough enhancer
1/3 c. vital wheat gluten (if you use Grandpas Grain hard white wheat you can skip this)
3 Tbsp. instant yeast
6-8 c. fresh ground wheat flour to begin with
Add all ingredients and use the monetary switch to mix well. Turn the machine to speed 1 and continue to add wheat flour only until the dough begins to pull away from the sides of the bowl. When you can see the sides pull clean as well as the dough coming clean from the bottom of the bowl you know you have enough flour (do not add too much flour) the dough should be sticky and does not come together at this point , but the bowl is clean.
Knead on speed 1 for 8-10 minutes or until the gluten has been developed. If you feel your dough is too dry, simply add a few Tbsp water to moisten, if dough starts sticking simply add a little white flour (not wheat flour as the gluten will not mix enough to activate).
Oil your hands, remove dough from mixer onto slightly oiled counter, divide your dough into 4-5 large loaves depending on your pan size. We like 8 ½” x 4 ½” and usually get 5 loaves. Shape loaves, and place in a well greased or sprayed pan, never use oil. Let rise until dough has doubled or is approx 2” above the rim of the pan. This will take 30-60 min depending on the room temperature. You can also place loaves in a oven set to 100 degrees. You will know that your dough has risen enough if, when you push on it with your finger it is slow to bounce back. This means that the gluten has been full expended and can’t rise more. It is necessary to make sure your dough has risen enough before baking to prevent cracking at the ends of the bread when it is cooked.
Once dough has fully risen, turn the oven to 350 and set the time to 35 minutes. When the timer goes off, pull your bread out and slide out of pan. Push on the side. If it bounces
right back you will know that it is done. To make the top soft, lightly mist with water when it is right out of the oven.
Cook on cooling rack then put into bread bags. Freeze on the same day that the bread was baked and keep for up to 30 days in the freezer.