Whole wheat bread

I've been making whole wheat bread for a few months now. It's good stuff. For the first little while we used a manual wheat grinder. The kids really loved grinding that wheat by hand (not), but I decided to go ahead and get an electric one. Mom Smith actually gave us one that she didn't use anymore.

Then Jen and I decided to buy a Bosch Bread Mixer. Her aunt Ann Allred suggested it and also gave us a great recipe which is what I've been using for the last couple of months. I've almost gone through an entire 6 gallon bucket of wheat. I still haven't figured out how to make the bread rise more than it does. The loaves are kinda short, but they still taste great.

Jen makes the yummy strawberry and raspberry jam that we put on the bread. Everyone loves it, and I'm glad. I wanted to start using some of our food storage items and get everyone's bodies used to eating whole wheat.

Here is the recipe if you are interested. It's from Aunt Ann:

Add the following ingredients and in the order listed into a Bosch bread mixer not a bread maker!

5 cups hot water (microwave if not hot enough from the tap)

1/2 cup good oil (I use olive oil)

1/2 cup honey (Put honey into measuring cup after the oil and it will slip right out with no mess)

1/2 cup potato flakes or 2 T. potato powder

2 T. gluten flour

2 T. wheat germ

2 T. fresh ground flax

5 cups fresh ground whole wheat flour

2 T. saf-instant yeast (if using regular yeast use 3 T. and it will take much longer to rise)

Start the mixer going if you have not already. I usually pulse the mixer after each addition. But at this point mix it well for a couple of minutes. Then turn off mixer, put on the lid and let sponge for 5 minutes. It will start to rise and look bubbly. Sponging means to let the dry ingredients be absorbed by the liquids ingredients to prevent adding too much flour. Adding too much flour is the number one mistake in bread making.

Remove the lid and add 1 heaping tablespoon salt. Then continue to add an additional 5-6 cups of flour. It varies but until the dough almost pulls away from the sides of the mixing bowl slightly cleaning the bowl. At this point turn the mixer to speed 2 and let it knead for 5 minutes. Stop the mixer and put on the lid and let raise for 5 minutes while you clean up and grease the pans.

Pour a little oil into your hands before gathering up the dough. It will not stick to you and add to the tenderness of the bread. Don't put dough out onto a flour surface like was done in the olden days. Repeat with the oil on hands for each loaf formed. Then proceed to form the loaves and put into the pans to raise for about 10 more minutes. Heat your oven and bake bread at 350 degrees for 30 - 40 minutes until browned well. Every oven bakes a little bit different.

Brush the tops with butter, dump bread from pans and cool and eat or if you prefer, eat while burning hot and let the butter and honey drip down your chin!!