My Best Bread Recipe
100% Whole Wheat/All Purpose Bread, makes about 2 loaves
1 cup warm water and 2 cups hot tap water
1/4 cup oil
1/4 cup honey
1 1/2 tbsp instant yeast
1 tbsp salt
1 tbsp Vital Wheat Gluten
4 cups AP flour and 4 cups whole wheat flour
In a small bowl add yeast to warm water. Add about 1 tsp of sugar to yeast and let sit for about 5 minutes to proof. Pour the 2 cups hot water into mixer bowl. Add 4 cups flour on top of liquid. Then add oil, honey, salt, gluten and finally the proofed yeast. Start on low them turn up to speed 2 (kitchen aid) to knead. Add other 4 cups of flour one cup at a time until dough begins to form a ball and pull away from the side of the bowl.
Dump dough onto a floured surface and knead by hand for a few minutes, adding flour if needed. Dough should NOT be sticky. To tell if it is ready poke two fingers into dough, if the dough springs back it is ready. Cover your mound of dough with mixer bowl and prepare your pans. Grease two loaf pans with margarine or shortening. Heat oven to warm or low. Divide dough into two equal portions and shape into loaves. Place in pans, rolling them to coat with grease. Place in warm oven, turn off the oven. Let rise till double in size, about 30 minutes to an hour. Remove from oven and cover with towel to keep warm. Preheat oven to bake. Bake 350 degrees for 25-30 minutes or until golden brown on top and hollow on the bottom when thumped. Remove from pans and cool on wire rack. Rub the top of the loafs with margarine. Dough can be used for pizza crust or cinnamon rolls.