Wednesday, May 23, 2007

State Fair Homemade Bread

This is my grandmother's recipe for 100% whole wheat bread. This is the recipe I used when I won Grand Champion at the Douglas County Fair in 1994, and 1st Place at the Oregon State Fair. I use my Bosch Mixer, you will need a very big mixer (not a bread machine) such as a Bosch or KitchenAid to hold all the dough.

Yield: 6 loaves (freezes well)

Combine in bowl:
1 cup warm water
1/4 cup yeast
1 Tbs sugar

Let this start to work while you do the following-
Combine in your mixer:
8 cups water (a little warmer than lukewarm)
9 cups whole wheat flour (or you can use 4 cups wheat and 5 cups white)
1/3 cup sugar
1/3 cup honey

Beat for 3 minutes at slow speeed. Continue beating and add the yeast mixture slowly. Continue beating and add:

4 cups whole wheat flour
1/2 cup oil (I use extra virgin olive oil, but any vegetable oil will work)
1/4 cup salt
1 egg
1/4 cup whey powder (optional)

Continue beating at slow speed and add:

5-6 more cups of whole wheat flour.

Note: This recipe was made for a dry climate (Utah). In Oregon or similarly humid place you will need additional 1-2 more cups of flour, especially on a rainy day. Add slowly until its a nice consistency, it shouldn't be too sticky.

Mix for 8 more minutes at high speed. Remove from mixer and place in a very large bowl and cover with a clean dish towel. Place in a warm area and let raise until double in bulk. Divide and work into 6 equal portions.

Allow dough to rest for 5 minutes, then form into loaves. Try to push all the air bubbles out and place in greased bread tins. Dough should rise to double in bulk, but no more-don't let it get too light. Wheat bread will fall if it gets too light.

Bake at 400 degrees in preheated oven for 10 minutes. Turn down the heat and bake at 325 for 20 more minutes. Remove from oven and let set in tins for 5 minutes, then remove & cool.

How kids can help:
Kids can pour ingredients into the mixing bowl, older kids can crack the egg & help form loaves.

Make it Healthier:
My mom always made this with freshly ground wheat which retains nutritional value better than store bought. If you do use store bought flour, freeze it immediately when you bring it home from the store. It will keep better, and retain its nutrition. Of course this bread is already free of trans fats, high fructose corn syrup, and preservatives. and it is naturally a good source of protein and whole grains.

1 comment:

Mary said...

I love this bread. If you aren't a fan of wheat bread, you can make it with white flour (but it's not nearly as good for you). Also you can use this dough to make elephant ear type scones. Mmmmmm, this bread is wonderful fresh from the oven with butter, jam, or honey.