Dottie'S Wheat Bread Recipe
Dottie's wheat bread is a whole baked wheat bread made with wheat germ, wheat flour and soy grits. Yeast leavened and baked with added unbleached flour, dottie's wheat bread is very nutrtious and fulfilling and is sweetened with honey and sugar.
Ingredients
2 1/4 cups warm water (110° to 115°)
1/4 cup honey
2 packages active dry yeast
3 cups whole wheat flour
3/4 cup nonfat dry milk powder
1/2 cup gluten flour
1/2 cup toasted wheat germ
1 tablespoon brown sugar
2 teaspoons salt
1/3 cup cooking oil
1/2 cup soy grits (optional)
1 1/2 to 21/2 cups unbleached flour
Directions
Stir together the warm water, 1 tablespoon of the honey, and the yeast; set aside.
In a large mixer bowl stir together 2 cups of the whole wheat flour, the milk powder, gluten flour, wheat germ, brown sugar, and salt.
Add the yeast mixture, the remaining honey, and the oil.
Beat on low speed of electric mixer for 30 seconds, scraping sides of bowl constantly.
Beat for 3 minutes on high speed.
Stir in soy grits, if desired, and the remaining whole wheat flour.
Using a spoon, stir in as much of the unbleached flour as you can.
Turn out onto a lightly floured surface.
Knead in enough of the remaining unbleached flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes).
Shape into a ball.
Place in a lightly greased bowl; turn once to grease surface.
Cover; let rise in warm place till double (about 1 hour).
Punch dough down; divide in half.
Cover; let rest for 10 minutes.
Shape dough into two loaves; place in two greased 8x4x2 inch or 9x5x3 inch loaf pans.
Cover; let rise in warm place till nearly double (about 30 minutes).
Bake in a 375° oven for 35 to 40 minutes, covering with foil the last 10 minutes of baking to prevent overbrowning.
Remove from pans; cool on wire racks.
In a large mixer bowl stir together 2 cups of the whole wheat flour, the milk powder, gluten flour, wheat germ, brown sugar, and salt.
Add the yeast mixture, the remaining honey, and the oil.
Beat on low speed of electric mixer for 30 seconds, scraping sides of bowl constantly.
Beat for 3 minutes on high speed.
Stir in soy grits, if desired, and the remaining whole wheat flour.
Using a spoon, stir in as much of the unbleached flour as you can.
Turn out onto a lightly floured surface.
Knead in enough of the remaining unbleached flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes).
Shape into a ball.
Place in a lightly greased bowl; turn once to grease surface.
Cover; let rise in warm place till double (about 1 hour).
Punch dough down; divide in half.
Cover; let rest for 10 minutes.
Shape dough into two loaves; place in two greased 8x4x2 inch or 9x5x3 inch loaf pans.
Cover; let rise in warm place till nearly double (about 30 minutes).
Bake in a 375° oven for 35 to 40 minutes, covering with foil the last 10 minutes of baking to prevent overbrowning.
Remove from pans; cool on wire racks.
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