If you follow this video you will be making delicious artisan bread and rotating your food storage in no time...
Easiest Whole Wheat Bread
Lemon juice in this recipe acts as a dough enhancer which gives bread a fine, light texture. Gluten, a natural protein deprived from wheat, provides elasticity and strength, added texture, helps retain moisture, prevents crumbling, and extends the shelf life of the bread. If you do not want to store gluten flour, you may substitute whole wheat flour in its place.
3 ½ c. whole wheat flour (I prefer hard white wheat flour)
1/3 c. gluten flour
1 ¼ T. instant yeast
2 ½ c. steaming hot tap water (120-130 F)
1 T. salt
1/3 c. oil
1/3 c. honey or ½ c. sugar
1 ¼ T. bottled lemon juice
2 ½ c. whole wheat flour
Mix together first three ingredients with a dough hook. Add water all at once and mix for 1 minute; cover and let rest for 10 minutes. Add salt, oil, honey or sugar and lemon juice and beat for one minute. Add last flour, 1 cup at a time, beating between each cup. Beat for about 6-10 minutes until dough pulls away from sides of the bowl. This makes very soft dough.
Pre-heat oven for 1 minute to lukewarm and turn off. Turn dough onto oiled counter top; divide, shape into loaves place in oiled bread pans. Let rise in warm oven for 10-15 minutes until dough reaches top of pan. Do not remove bread from oven; turn oven to 350 F and bake for 30 minutes. Remove from pans and cool on racks.
If you do not have a mixer with a dough hook and are kneading this by hand, gradually add last cup of flour to keep dough from sticking to counter. You will add more flour when kneading by hand than when using a mixer simply to be able to handle this moist dough. With wheat bread, always add the least amount of flour possible to keep bread moist. Knead 10 minutes before shaping dough into loaves.
IMPORTANT NOTE: To make a recipe of this bread every other day for 1 year (1 loaf/day), you will need 275 lbs. of wheat ground into flour, 4 gallons of oil, 46 lbs. of honey or sugar, 8 (1-lb) pkgs. yeast. 61 c gluten flour, 3 2/3 qts of lemon juice and 7.3 lbs of salt.