Wheat Bread

This is another recipe from Michelle, but I also had it from my friend Jill. Michelle said the trick to good wheat bread is in the wheat--she uses white wheat, as it has the same nutritional value as red. The white wheat makes a lighter, fluffier bread than red wheat. Yea! I was so happy to get this recipe and knowledge from her. I had this at her house and it was delish!


Ingredients:
3 cups warm water
2 pkgs yeast (4 ½ tsp.)
1/3 cup honey
2 Tbsp. dough enhancer (optional)
¼ cup gluten (optional)
5 cups whole wheat flour
3 Tbsp. melted butter
1 Tbsp salt
1/3 cup honey
Whole wheat flour

Directions:
Mix together water, yeast, 1/3 cup honey, dough enhancer, gluten, and 5 cups flour. Cover and let rise for about half of an hour. Stir in melted butter, salt, and 1/3 cup honey. Add enough flour to make dough soft and still slightly sticky. Form into a ball and place in bowl. Cover and let rise until doubled. Divided dough into 3 balls. Shape and place in greased bread pans (9x5). Cover and let rise until the dough is about an inch higher than the pan. Bake in a 350 degree preheated oven for 25-30 minutes. (I always pull them out after 25 minutes). Brush tops with butter to keep crust soft. Remove from pans to let cool.

*The original recipe is yummy too, just not quite as good as grinding your own wheat. It calls for part whole wheat flour and part white--I tried it with red wheat flour from the store and it was still good. Here is the link on allrecipes HERE , although I had to change the serving size as my Kitchen Aid only makes 2 loafs, not 3. Hope that helps!

Picture found here.