EZ Wheat Bread

By Melissa Coon

 

This whole wheat bread is as soft as store bought bread but with all the homemade goodness I remember growing up. It is moist, even after three days. The crust is is thin and chewy rather than the typical hard, thick crust found in most recipes. I've looked for years for results like these . . . I'll make this bread for the rest of my life.

 

3 3/4 cup warm water
3 Tbs. active dry yeast
scant 2/3 cup honey
8 1/4 cups whole wheat flour (or whatever combination white/wheat you like..I use 100% hard white wheat)
3/4 cup wheat gluten
1 Tbs. salt
1/3 cup + 2 Tbs. nonfat non instant dry milk
3 Tbs. butter/margarine/oil
2 Tbs. vinegar
3/4 cup potato flakes (NOT potato pearls)

 

Dump ingredients into Bosch or Kitchen Aid (with dough hooks attached) in the order listed. Turn on mixer and let it run for 12-15 minutes. Turn off mixer and let the dough rise until double, 1- 1 1/2 hours. Punch down, and shape into loaf or rolls. Let rise again until double and bake 375 degrees for 20-30 minutes until golden brown and sounds hollow when lightly tapped. ** (I cover with foil after the first 10 minutes of cooking time to avoid a really dark crust).  Makes 3 loaves.