Whole Wheat Bread Recipe

This recipe is from the bread making class we had with Sister Gudmunson. We hope you enjoy making these for your family!

Whole Wheat Bread  (1 required rise)

Measurement	Ingredients	Kitchen Tools Needed:
3 1/2 cups 1 (12 oz) can 3 TBS 2/3 cup 1 cup 3 TBS 2 TBS 12-13 cups  1 1/2 TBS	Hot Water Evaporated Milk Yeast Oil Honey Vital Wheat Gluten  Dough enhancer* (optional) Whole wheat flour (ground Hard White Wheat)  **You may not need all the flour** Salt	Kitchen Aid (6QT) or BOSCH Dough Hook Measuring cups Measuring spoons Bread Pans (4) Plastic Wrap or Clean Towels for covering Dough Scraper* optional, but wonderful tool!
Instructions: Combine hot water with evaporated Milk into a mixing bowl. Add yeast and let become foamy. (Usually about 5 minutes) Add oil, honey and 1 cup of flour. Begin mixing and then add Vital Wheat gluten, dough enhancer, salt and then gradually add remaining flour—one cup at a time. (While mixer is running)  As the flour is added, you will see the dough begin to change and become heavier. It will begin to hold its shape as it is mixed. This dough should still be soft, but not overly sticky. It will have more of a tacky feel—where you can quickly tap it with your fingers and it will not stick too much when it has enough flour. Continue kneading with the dough hook for 8-10 minutes. Do not go over 10 minutes. Your dough should not be stuck to the walls of the bowl, after kneading with the hook it will remove itself from the sides of the bowl. After you have the dough feeling ‘tacky’ DO NOT continue to add more flour.  (**If your mixer is not big enough to handle this much dough, you can remove the dough and place on counter to continue kneading for the remainder of minutes, using flour to dust lightly as you knead.) Use a little oil and spread on counter or us an oil spray—in an area big enough to roll out your dough. Place your dough on the counter and knead a few times. Roll out into a fat, short snake like shape so that you can divide the dough into four loaves. After dividing, shape loaves by rolling slightly and tucking the top under to the bottom so that the smooth surface is on the top. Place into greased pans. (You won’t need to grease them if you oiled your counter)  Rising Options: You can either rise these loaves using a warm oven, or set on the counter.  Rising Counter Top Method: Place loaves in an area away from cool drafts. Put plastic wrap or clean, lint-free towels loosely over the loaves and let rise until double in size.  Rising Oven Method: Turn your oven on to 170-175 degrees and let warm up. Then turn OVEN OFF. Carefully place the loaves in the oven and let rise until double in size. After they are risen, remove from oven.  Temperature: PREHEAT Oven to 350 degrees and bake for 28-30 minutes. (Baking times may vary, your loaves should be a nice brown color and feel hollow-ish when tapped after removed from pans.)  Remove from pans and place on cooling racks and let cool completely.  Storage: After loaves have completely cooled, place in air tight containers, such as bags or bread containers. DO NOT keep in the fridge. Storing it in the fridge will dry the bread out. Keep it in a dry place. It will stay fresh for up to a week. (But most of the time it will get eaten before it’s been a week! J) You can freeze these loaves in freezer bags and they’ll last for 6-8months if packaged properly. This bread makes excellent sandwiches and toast! YUM!