Need to Get Back on Track!...Bread

I have been neglecting my motherly/household duties...Yesterday was the 2nd time in a month we experienced a lengthy power outage and were also out of bread!  Thankfully it was 'only' 14 hours, and it wasn't below freezing outside, but that didn't help make sandwiches.

So, I'm back to bread-making this morning, and thought it was a good time to share my make-it-all-the-time bread recipe, which I make in my Bosch bread mixer with the dough hook to save myself from lots of stirring and hand-kneading:

Whole Grain Sandwich Bread

 Makes 4 - 5 loaves

In the mixer bowl fitted with the dough hook, add 

5 c warm water
3/4 c canola oil
3 Tbsp SAF instant yeast
2/3 c sugar, brown sugar, or honey
2 c cracked multi grains
4 c freshly milled whole hard white wheat flour 

Mix well and let sit to 'sponge' for 30 - 60 minutes. (will rise to about double and be bubbly.)

                           
Add
3 Tbsp dough enhancer
1/4 c vital wheat gluten
2 Tbs salt (your choice...I usually use Kosher)
(May add any desired seeds and chopped nuts at this point)
and approx 7 cups additional whole wheat flour, added a cup at a time, at first, mixing as you go. (If you're not using freshly milled hard white wheat flour, you may want to substitute all-purpose or bread flour for about half the flour.) When the dough is getting pretty stiff, add the flour in 1/2 cup increments just until the dough is cleaning the sides of the mixer bowl. Let knead for 7 or 8 minutes. Dough should be smooth and elastic, and not too sticky.

I spray the dough with Pam for easier handling, take it out of the bowl, and divide into 4 or 5 pieces (about the size of large softballs). I pull the sides around and under to form an elongated ball shape. Place each in a greased loaf pan and spray the dough with Pam or coat with oil. Cover with towel and let rise approx 40 minutes til double or just about.  (When the dough is pressed with a finger tip, it should leave a slight impression.) Meanwhile, preheat oven to 350 degrees on Bake.

Bake for approx 30-35 minutes, until internal temp is 195 to 200 degrees.

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If you're using store bought whole wheat flour, or when your bread looks anything like this picture, which could indicate your wheat is low in protein, the following adjustments should help with a nice rise and light, soft bread.


To the sponge (first) portion of the recipe, add

1 large or 2 medium potatoes, diced, then cooked soft in the microwave with 1/2 cup water --mashed, then cooled to warm 
and 1/2 c cottage cheese or yogurt 
...and use 1/2 c of vital wheat gluten instead of 1/4 c.

You may also enjoy the following previous posts:

Milling Flour

My Other By-Hand Milling...Cracking grains

Oven Temperature Probe: Not just for meats any more