Whole Wheat Bread Recipe WITH Coconut Oil!?

WHOLE WHEAT BREAD

Put all of these ingredients in Bosch and mix well:

9 Rounded Cups fresh ground hard wheat
2 T Salt
½ C Powdered milk

Add:
½ C Expeller Pressed Coconut Oil (or oil of your choice)
½ C honey (or sugar of your choice)
2 T Lecithin (supplement)
3 Eggs
5 C of very hot water

Turn mixer on an d as soon as dry ingredients are moistened add 2 ½ rounded T of
LeSaffe dry yeast while mixer is running. You may need to add up to 3 C of WHITE
flour while it is mixing if the dough doesn’t begin to clean the sides of the bowl. Keep it
“sticky” – makes a better loaf.. Mix for 10 minutes on 3 speed.

Take the dough hook out and cover the dough in the bowl; let set until dough rises to the
top of the lid.

Put out on floured surface and divide into 6 loaves. Form into loaves and put into large
non stick pans. Cover and let rise in warm place. (If not using non stick pans it works
best if you put some type of oil or shortening in the pans).

Let raise until double (or light). Bake at 350 degrees for 35 minutes (ovens vary).

Monique Jackson's Wheat Bread Recipe

Monique Jackson’s Wheat Bread – September 2009

6 C warm water
2 T Vital Wheat Gluten
3/4 C oil
2 T Powdered Milk or Instant Milk
3/4 C honey
2 T Dough Enhancer
2 T yeast
2 T Salt
15 C wheat flour

Put all 8 ingredients in Bosch with 6 ups of ground wheat flour and mix on speed 1 for 1
minute. Watch to see that the yeast is active and forming bubbles. Add 9 C of remaining
wheat flour. Mix for 10 minutes. Butter counter, put dough on counter with butter side
up and let rest 10 minutes. Cut into 4 equal sections and mold into 4 buttered 2 pound
loaf pans. Turn oven on to 170 degrees for one minute and then turn oven off. Place
pans in oven and set timer for 30 minute. After 30 minutes turn oven to 350 degrees
leaving pans in oven while it warms to 350 degrees. Bake for 34 minute.

•    I’ve even baked this in a Solar Oven & it turns out fabulous!

Spelt - 3 Tips to Higher Loaf Volume

Three tips to achieve higher loaf volume while using Spelt:

TIP #1
*  Take 1/2 of all ingredients (including the yeast), place in bowl and mix until you produce dough.
*  Cover and place in accessible spot for later use.
*  Within 5 to 12 hours add the remainder of all ingredients to the bowl (sponge dough), mix to produce the dough and proceed as you would normally.

Spelt flour is high in complex carbohydrates and, thus, needs to have some of the complex carbohydrates reduced to simple sugars so that the yeast will have a strong food source. By setting a sponge, you are releasing the enzymes in the flour that are activated when wet, to begin the conversion process. The resulting bread will have better cell structure, greater loaf volume and a lighter crust.

TIP #2
*  Replace some whole grain spelt flour with white flour - you will get more volume and a lighter loaf while still keeping many of the good characteristics of whole spelt.

TIP #3
* Add dough enhancer or an egg to your bread

Check out:  http://www.histakes-spelt.com  for more info on Spelt.  Excellent site.

You can BAKE with Spelt

Question: What changes should you make when you add spelt to your dough mixtures for any baked good?

Baking with spelt is similar to baking with other flours, however, due to spelt's solubility, bakers often notice that a little less water is required. When using your favorite recipes, it is suggested that you use 3/4 of the liquid that you normally would use. More liquid can then be added until the look and feel of the batter is satisfactory.

**Be sure you make note of what you do so you can repeat your successes**

Spelt has fragile gluten meaning that the initial mix time (when water is first added to the flour) should be no more than 4 minutes - although 3 1/2 minutes is ideal.

Mix the flour/liquid enough to get the dough to become homogenous.
Once mixed, you can treat the dough as though it were made with regular wheat.

Check out www.histakes-spelt.com for more information & recipes