Half and Half Bread
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| Photo: Eliza |
Half and Half Bread
6 cups warm water
3 Tb. yeast
6 cups freshly ground white wheat flour
6 cups white bread flour
1 cup oil
1 cup honey
2 Tb. salt
10-12 more cups fresh milled wheat flour
2 Tb. dough enhancer and/or vital wheat gluten, optional
Proof yeast in the warm water and then add the other ingredients. Knead. Depending on how much time you have you can let raise for a while then pan it or just pan it, let it raise and bake it. Bake 30 minutes at 350°. Makes five large loaves or six slightly-smaller ones. Even though the recipe says this is “half and half,” it usually ends up being about 2/3 wheat flour and 1/3 white flour. Maybe it is time for a name change on this recipe? Any ideas?
This bread tastes good, is soft, slices nicely, and holds together. The children can take pieces of it and roll it into "dough balls," which I take as a compliment for homemade bread.
This bread tastes good, is soft, slices nicely, and holds together. The children can take pieces of it and roll it into "dough balls," which I take as a compliment for homemade bread.
That looks good. I usually make 7/11 bread (the two loaves version for the Kitchenaid mixer), but I'll have to try this recipe.
ReplyDeleteI went to a bread class, and the professional instructor recommended that you knead wheat bread for about 8 minutes in a good mixer (like a bosch) to make sure to develop the gluten properly.
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