HULMES BREAD RECIPE
100% Whole Wheat Bread — 6 L0AVES — Marilyn
Weigh out 4 pounds 13 ounces whole wheat (WW) flour
Mix Together:
9 cups of this flour
1/2 cup of gluten (pressed down)
4 cups warm water
1 1/5 cups Canola Oil
1 1/5 cup honey (leaving a little at the bottom of the cup)
4 teaspoons of egg replacer (or 3 eggs—if you use eggs, use 1/3 cup less water)
Mix 2-3 minutes and cover and let sit at least one hour or overnight
- This mixture is called a “sponge”
After the 3 minute mix, cover the sponge with the remaining flour
Put 2 Tablespoons salt on top of the flour so you can see it and not forget it
- Don’t put the salt into the original sponge mix; it will make the bread tough
After the 1 hour (or overnight) rest period
5 Tablespoons dry yeast in 1 1/5 cups warm water with just a little honey (making sure all the honey gets out of the bottom of the cup)
- Proof for three minutes to make sure the yeast is good
Add yeast water to sponge and flour and mix 10 minutes. Check it at 6 minutes to make sure it’s not too tough or watery.
Place into greased bowl and cover with warm damp cloth
- Let rise in warm place until double (15 to 30 minutes)
Punch down thoroughly and let rise again until double again (20 to 25 minutes)
Put a little Crisco or margarine onto surface where you will form the loaves
Divide the dough into six pieces and weigh them (700 g. will have extra to just divide up) to assure equal loaves
Start pre-heating your oven to 325 Convection, 350 Oven
Roll and form into loaves and place into greased loaf tins
Let rise in a warm spot until the loaf is just barely above the top of the loaf tin
Bake at 350 degrees for 30 minutes.
Turn out onto cooling rack, and rub down tops of loaves with margarine
Comments