Rachel's 100% Whole Wheat Bread

Recipe from: Rachel Meriah Ferguson Platt who received it at a Relief Society cooking demonstration.  After trying this recipe for herself, Rachel fell in love with baking!  

"Bosch Mixer" Batch (cut in half for Kitchen Aide):

6 (3) cups warm water

1 1/2 (3/4) Tbsp. Salt

1/2 (1/4) cup oil

1 (1/2) cup honey

3 (1 1/2) Tbsp. yeast*

4 (2) Tbsp. dough enhancer*

2 (1) Tbsp. gluten (approx.)*

10 (5) cups wheat kernels (approx.)

yield = 4 2lb. loaves (2 loaves for Kitchen Aide)

Freshly grind wheat into flour.  Combine water, salt, oil, honey, yeast, dough enhancer, gluten, and several cups of whole wheat flour until well mixed.  Slowly add flour until dough pulls away from the side of the mixing bowl (it is better to add too little flour than too much flour.)

Dough should be somewhat sticky at first but will absorb excess water as it kneads.  Knead for 10 minutes on an oiled surface (vegetable oil).  Pre-heat oven to 150˚ (or lowest setting).  Shape into loaves and place in well greased pans.  Turn oven off and put loaves in warm oven to rise until double in size (approximately 30 minutes).  When loaves are double in size, set oven to 350˚ and turn it on, leaving loaves in the oven.  Bake until thermometer placed in center of loaves reads 190˚ (about 20 minutes).  

*The lady that did the presentation recommended these products:

-SAF Instant Yeast

-Blue Chip Baker Dough Enhancer

http://www.shop.bluechipgroup.net/main.sc

-Vital Wheat Gluten

The Dough Enhancer and gluten are optional, but they increase the texture, taste, shelf-life, and nutritional content of the bread!  Store all of these products in the refrigerator after opening.