My friend Lloyd is always experimenting with bread to improve the nutrition and quality of loaf for his large family. By adding ascorbic acid and lecithin the loft and crumb of the bread is better. The lecithin also provides the needed amino acids to make this a complete protein. This is his current recipe. Yum!!! Makes 6 loaves, or 4 extra long loaves. (updated 22 May 2010)
Ingredients:
11-12 cups of Hard White Spring Wheat (Golden 86) ground fresh into flour.
6.5 Cups Hot Water
1 Tablespoon Oil
3/4 Cup Honey
1/4 Teaspoon Ascorbic Acid or 1 Vitamin C, crushed (500 mg)-
4-6 Tablespoons Lecithin
1 Tablespoon Salt
3+ Tablespoons Yeast
Directions:
1. Grease pans.
2. Swish 1 tablespoon cooking oil in glass measuring cup and then pour into Bosch mixing bowl. As a side benefit this will make it easier to measure the honey and pour it out.
3. Measure 3/4 cup honey in the same glass measuring cup and then pour into mixing bowl.
4. Measure in the same glass measuring cup- hot water from the tap as hot as you can get it and pour into mixing bowl. As a side benefit using the same measuring cup will result in rinsing all the oil and honey from the cup.
5. Measure 1/4 teaspoon Ascorbic Acid or crush 500mg of Vitamin C. This acid will bind the enzyme in the wheat that interferes with the yeast rising. Adding this can make the loaf lighter.
6. Measure 4-6 tablespoons granulated Soy Lecithin and pour into mixing bowl. If you use powdered Lecithin, the powder can be added in with the wheat flour. Soy Lecithin provides Lysine to complete the amino acids to make this bread a complete protein. This helps make the bread hold together better.
7. Measure 1 tablespoon salt and add in the mixing bowl.
8. Turn on the mixer.
9. Add 2/3s of the fresh ground wheat flour to the mixing bowl. This should make a lukewarm mixture that is like a thick pancake batter. You want it warm, but not hot, so the yeast will rise.
10. While mixer is still on, add 3+ tablespoons SAF or Fermi-pan Instant Yeast. You may need to add more yeast if it is older yeast towards the end of its shelf life. (Fleischmann's does not perform well in this recipe).
Mix in until yeast is mixed in and cannot be seen.
11. While mixer is still on add wheat flour until dough pulls away from the sides and the center post. Add another 1/4-1/2 cup wheat flour.
12. Continue mixing on medium speed for 7-10 minutes. If you are to err let it be longer rather than shorter mixing. Gluten takes longer to develop and loses its elasticity slowly. If the dough gets sticky again it is over mixed.
13. Divide dough into six equal balls.
14. To form loaves, roll into rectangles, and then roll up the rectangle and fold ends under and place in pans.*
15. Cover with lightly floured dish towel. Let rise 30+ minutes (until more than double) in a warm oven (not more than 140 degrees). Place a cake pan of warm water in the bottom of the oven while rising, it keeps the dough from drying out while rising.
16. Remove dish towel and the pan of water from the oven. Turn oven to 325 degrees while bread is still in oven and bake for about 38-40+ minutes. Loaf should sound hollow when thumped.
17. Remove bread from pans while still hot.
18. Butter loaf tops and cover with towel. Even if the first loaf cut is not as done as you would like, the towel covered loaves will continue to cook on the counter. This will make six light crusted loaves of whole wheat bread.
If loaves cracked then heating oven with loaves in it was done too quickly. Next time gently remove and preheat and then return bread to oven for approximately 40 minutes. If you are not gentle in dealing with risen but uncooked bread, the rise of the bread will drop.So, be careful!
Dough can be used to make rolls or cinnamon rolls.
* Note on Freezing Uncooked Bread Dough: I am presently experimenting with freezing the dough at this point for baking in the future. My family size has decreased and I no longer need such a large batch. I will post here when I have satisfactorily worked out the results. When freezing bread dough it is usually just after forming into loaves or rolls. When forming loaves I would put it into the pan and freeze it a few hours then dump out of the pan and store frozen loaf in a plastic bag. Rolls would be frozen on a cookie sheet and then poured into a plastic bag. When you want fresh bread, remove from freezer and place in prepared loaf pans or on a prepared cookie sheet. Continue with step 15 above.
1. Grease pans.
2. Swish 1 tablespoon cooking oil in glass measuring cup and then pour into Bosch mixing bowl. As a side benefit this will make it easier to measure the honey and pour it out.
3. Measure 3/4 cup honey in the same glass measuring cup and then pour into mixing bowl.
4. Measure in the same glass measuring cup- hot water from the tap as hot as you can get it and pour into mixing bowl. As a side benefit using the same measuring cup will result in rinsing all the oil and honey from the cup.
5. Measure 1/4 teaspoon Ascorbic Acid or crush 500mg of Vitamin C. This acid will bind the enzyme in the wheat that interferes with the yeast rising. Adding this can make the loaf lighter.
6. Measure 4-6 tablespoons granulated Soy Lecithin and pour into mixing bowl. If you use powdered Lecithin, the powder can be added in with the wheat flour. Soy Lecithin provides Lysine to complete the amino acids to make this bread a complete protein. This helps make the bread hold together better.
7. Measure 1 tablespoon salt and add in the mixing bowl.
8. Turn on the mixer.
9. Add 2/3s of the fresh ground wheat flour to the mixing bowl. This should make a lukewarm mixture that is like a thick pancake batter. You want it warm, but not hot, so the yeast will rise.
10. While mixer is still on, add 3+ tablespoons SAF or Fermi-pan Instant Yeast. You may need to add more yeast if it is older yeast towards the end of its shelf life. (Fleischmann's does not perform well in this recipe).
Mix in until yeast is mixed in and cannot be seen.
11. While mixer is still on add wheat flour until dough pulls away from the sides and the center post. Add another 1/4-1/2 cup wheat flour.
12. Continue mixing on medium speed for 7-10 minutes. If you are to err let it be longer rather than shorter mixing. Gluten takes longer to develop and loses its elasticity slowly. If the dough gets sticky again it is over mixed.
13. Divide dough into six equal balls.
14. To form loaves, roll into rectangles, and then roll up the rectangle and fold ends under and place in pans.*
15. Cover with lightly floured dish towel. Let rise 30+ minutes (until more than double) in a warm oven (not more than 140 degrees). Place a cake pan of warm water in the bottom of the oven while rising, it keeps the dough from drying out while rising.
16. Remove dish towel and the pan of water from the oven. Turn oven to 325 degrees while bread is still in oven and bake for about 38-40+ minutes. Loaf should sound hollow when thumped.
17. Remove bread from pans while still hot.
18. Butter loaf tops and cover with towel. Even if the first loaf cut is not as done as you would like, the towel covered loaves will continue to cook on the counter. This will make six light crusted loaves of whole wheat bread.
If loaves cracked then heating oven with loaves in it was done too quickly. Next time gently remove and preheat and then return bread to oven for approximately 40 minutes. If you are not gentle in dealing with risen but uncooked bread, the rise of the bread will drop.So, be careful!
Dough can be used to make rolls or cinnamon rolls.
* Note on Freezing Uncooked Bread Dough: I am presently experimenting with freezing the dough at this point for baking in the future. My family size has decreased and I no longer need such a large batch. I will post here when I have satisfactorily worked out the results. When freezing bread dough it is usually just after forming into loaves or rolls. When forming loaves I would put it into the pan and freeze it a few hours then dump out of the pan and store frozen loaf in a plastic bag. Rolls would be frozen on a cookie sheet and then poured into a plastic bag. When you want fresh bread, remove from freezer and place in prepared loaf pans or on a prepared cookie sheet. Continue with step 15 above.
