Whole Wheat Bread

Combine in mixing bowl:

5 c. warm water (100 degrees)

2 1/2 T. Saf instant yeast

5 T. sugar

1/2 c. oil

1/2 c. molasses

10 c. whole wheat flour

4 t. salt

1/2 cup vital wheat gluten

Make sure you add salt last.  Mix 10 min., adding 1-2 c. flour as needed adding most of the flour within the first 4 minutes. Mix on 3 or high.   Form into loaves and let rise 30-40 min. Bake at

350 degrees for 30 min.  

From K. Hill

Fun variations:

1. Make a Christmas braid by patting dough out in a rectangle, making horizontal 1 1/2 inch

‘fringe’ by cutting horizontally down the long edges of the rectangle 1/3 of the way in. Place

fruit or pie filling down the center and fold fringes in one at a time at a slight downward angle,

alternating sides, and covering the ends of each fringe with the piece folded in from the opposite

side. The result looks like a braid. Bake 30 min @ 350 degrees and drizzle with powdered sugar

icing.

2. Make a pizza braid by using pizza sauce, toppings, and cheese rather than fruit filling. Or you

can pat dough into individual circles, add pizza sauce and toppings on half, fold one side over,

seal, pierce, and bake.

3. I use this recipe for regular pizza crust. Roll out onto desired pan and bake for 10 minutes at

350 degrees. Add toppings and bake about 10 minutes longer at 400 degrees. I freeze a couple

of pizza crusts after the first baking and then have them handy for a quick meal – just add

toppings and they are ready after ten more minutes in the oven.

4. Braid 3 long ropes of dough together, brush them with egg white and bake them until lightly

browned. Sprinkle on toppings, if desired.

5. Make pull-aparts. Break off 1 1/2 inch balls of dough, dip them in butter and roll them in

cinnamon sugar. Pile them in a greased angel food cake pan and bake @ 350 until done.

6. Make soup bowls.  Form around a ceramic bowl and bake for 10 minutes.  Pull bowl out and brush with egg white and water.  Finish baking.