WITN - Chef Walter - Recipes

Basic Whole Wheat Bread - Friday, September 15, 2006

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Ingredients

4 1/2 cups very hot water
4 teaspoons salt
1/2 cup oil (I prefer olive oil)
2 Tablespoons Instant Yeast (not the kind you sprinkle over warm water)
2 Tablespoons Lecithin (optional)
16 or more cups of whole wheat flour

Directions

Put water, salt, oil and 2 cups of the flour into a very large mixing bowl. Stir until wet and mixed a bit. put the yeast into one cup of flour and add to the mixture your already have. Stir until well mixed. Cover the bowl with a towel and let sit for 10 minutes to form a spongy mixture. Stir, add flour one cup at a time until it is very difficult to stir. Remove dough onto a floured (or oiled) surface and knead adding a small amount of flour (about1/4 cup at a time) each time your surface starts to get sticky. Continue to add flour until the dough becomes soft and pliable (not sticky but not tough). Then continue to knead for twenty to thirty minutes. Cover dough with oiled waxed paper or a damp cloth. Let rise about thirty minutes. Shape into loaves (this should make three 2 pound loaves) Rise in the pans for thirty minutes then bake at 350 for twenty-five to thirty minutes. Cool on rack until completely cooled before packaging.





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