Perfect Whole Wheat Bread

Categories: Breads, Grains

Ingredients

• 4 cups warm water
• 1/3 cup vegetable oil
• 1/3 cup lecithin, oil or granules
• 1/3 cup honey, or molasses
• 1 Tbs salt
• 8 cups whole wheat flour
• 1 cup potato flakes, or whey
• 3 Tbs yeast

Directions

1. Mix together 3 cups very warm water, oil, lecithin, honey and salt.

2. Add 5 cups flour and potato flakes to make a stiff dough. Let rest until yeast mixed with remaining 1 cup warm water and 1 Tbs honey or sugar has doubled.

3. Add yeast mixture and 3 to 4 more cups flour to dough. Knead 5 minutes, then gradually add enough flour until dough is elastic, not sticky to the touch and comes away from the sides of the bowl, usually in about 3-5 minutes.

4. Turn out onto an oiled surface and pound (with your fist) as you knead to develop the gluten which makes a high-rising fluffy bread.

5. IF MAKING ROLLS: Use an ice cream scoop and place dough balls into oiled muffin tins or baking pan. Place pans on towels and cover with towels. Allow dough to rise until doubled in size. Bake at 350 for 20-25 minutes.

6. MAKE BROWN & SERVE ROLLS: Reduce oven to 275 and bake for 35-40 minutes. Rolls should not be brown. Remove from oven, allow to cool, remove from pans and place in freezer bags. When ready to serve, bake on cookie sheet for 8-10 minutes at 400.

7. MAKING BREAD: Divide dough into 3 sections. Knead dough and shape into round ball. Place ball into lightly oiled loaf pan. Place pans on towels and cover with towels. Allow dough to rise until doubled in size. Bake for 40 minutes at 350.

8. *Note: If using quick-rising yeast, reduce to 2 Tbs plus 1-1/2 tsp.

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