“MOMMIES” Whole Wheat Bread Recipe
3.5 Cups Warm Water (Good shower temp. The more hot the water, the faster the dough will rise…but too hot will kill the yeast. Too cool will take longer for the dough to rise)
1.5 Tbs. Lecithin (You can replace with 4 Tbs. Lecithin granules)
1 Tbs. Yeast (Heaping when it is cold and you want the dough to rise quicker)
3 Tbs. Honey (Needs to be RAW honey)
1 Tbs. Dough Enhancer
1 Tbs. Real Salt
1-2 Tbs. Gluten Flour (Will need more gluten depending on the quality and age of the wheat. If good wheat is used- might not need to use any).
8-9 Cups Flour Grind approx. 7 cups HARD white or red wheat.
Measure and place all the ingredients except the flour into the Bowl. Start slowing putting in the flour a cup at a time on medium speed. Add flour until the mixture cleans the side of the bowl and dough doesn’t stick to your fingers. (Test to see if dough is stretchy). Knead the dough in machine for 6-9 minutes (depending on type of machine). Separate the dough into 2 sections. Roll out the dough to get all the air bubbles out (use rolling pin). Don’t work it too much. Roll from center out to all directions. Put into 2 eight inch greased loaf pans. Let rise until double in size (about 1 inch to 1 ½ inches…approx. 20 to 25 minutes). Bake at 350 degrees for approx. 35 minutes.