Wheat Bread - SS

Wheat Bread Recipe

***Makes 2 loaves
***Be sure to get all ingredients (eggs, butter, yeast) to room temperature before starting. If you don’t, the yeast will revolt.
***I have never used a bread maker, I just use my Kitchen Aid mixer. I use the regular flat mixer until I add the yeast. Then I switch to my dough hook.
***When making bread, never over mix the dough. Always just mix until combined.

To your mixing bowl…

-Whip 3/4c of butter. Unsalted is preferred.
-Add 1c quick oates, organic
-Add ½ cup of blue agave. You can substitute honey.
-3/4 T salt
-1/4 c flax seed (crushed not whole)
-2 cups of warm water. Be sure it isn’t too hot or too cold. Yeast is very picky.

Gently mix. Switch to your dough hook and add…

-2 packets of yeast (or 4 ½ t if you use bulk yeast….it is cheaper than the packets but only if you bake often).
-2 room temperature eggs, organic
-2 cups whole wheat organic flour
-2 cups high gluten or bread flour, organic. High gluten flour is very expensive. Bread flour works just fine.

Mix until just combined. Should be slightly sticky. If it is too sticky, add in a bit more flour.

Coat a large glass bowl with olive oil. Add dough ball to bowl, cover and allow to rise. Depending on the temperature in your house, this could take 2-6 hours.

After it has risen, punch it down (my favorite part of the process outside of eating the bread!) and gently roll into a ball with your hands. Sprinkle some flour on top to make this less messy. Split in half and form into a loaf shape. Put each loaf into a pan sprayed with Pam/Olive oil, cover and let rise again. The second round should take an hour or so.

I cook one at a time (not sure why), 350 degrees F for 25 minutes. Let bread sit in pan for a few minutes before turning out.