2 ½ cup hot tap water
½ tablespoon salt
1 tablespoon gluten flour
2 tablespoons vegetable or canola oil
½ cup honey
5 cups fresh-ground whole wheat flour (During the kneading process, you may need to add up to one additional cup depending on the consistency of your dough) 1 tablespoon Saf instant yeast
In a large bowl or bread mixer, add water, salt, gluten, oil, honey, and 2 ½ cups flour. Mix until combined and then add the yeast.
If kneading with a mixer: With the mixer running, add the remaining flour just until the dough comes away from the sides of the bowl, being careful not to add too much flour. Let machine knead an additional 6 minutes.
If kneading by hand: Add 2 cups of flour, combine in the bowl, and turn out onto floured surface. Continue to knead in extra flour until it no longer sticks to your hands and is soft and satiny. Be careful not to add too much flour. Form the dough into a ball and put back into the bowl.
Let dough rise 10–15 minutes in the bowl. With oil on your hands, divide dough into 3 equal pieces, shape into loaves, and place each in a medium-sized loaf pan. Let rise again for 10–15 minutes, and bake at 350° for 30 minutes. Remove from oven and turn pans onto their sides and rest for 10 minutes. Turn bread out of pans.
This is a good all purpose dough for rolls or hamburger buns, etc. Makes 3 medium or 2 large loaves.
Jennifer Beckstrand is the award winning Amish romance author of The Matchmakers of
For more information about Jennifer, check her Web site.Twitter