Ingredients
Scale
- 3 1/2 cups hot tap water (helps offset the cool can of milk)
- 1 (12oz) can evaporated milk
- 3 Tbs instant yeast (like SAF)
- 2/3 cup oil
- 1 cup honey (use the same measuring glass as the oil and the honey slide right out)
- 1 cup white flour
- 3 Tbs vital wheat gluten
- 2 Tbs dough enhancer (this is optional–I just happen to have some)
- 12 cups whole wheat flour (I used white wheat: apporx 8c whaet berries= 12 c flour)
- 1 1/2 TBs salt
Instructions
- Grind your wheat (in your electric wheat grinder) while getting everything else ready.
- Then, using a Bosch or other heavy duty mixer, combine ingredients in the order given, mixing well after half the flour, then add the other half of flour and salt.
- Add a little extra white flour as needed if dough is too sticky.
- Knead in mixer for 8 minutes. Dump out dough on your ‘Rolpat’ or if you don’t have one, pour a little oil on your countertop and spread with your hand.
- Form into a long log, then divide into 5 loaves.
- Form each loaf into a log shape and place in medium sized nonstick bread pan.
- Press down the sides of each dough piece to fill the bottom of the pan, leaving the top round and smooth.
- Let rise in a warm spot until almost desired bread size. (about 1 hour).
- Bake in preheated 350 oven for 25-30 minutes. Remove from oven to wire racks and brush tops of hot loaves with butter, if desired.
- Let cool about 10 minutes, then remove from pans and let cool completely before slicing. (if you can wait that long!!)