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The Virtually Foolproof Whole Grain Bread Recipe
- ¼ Cup Coconut oil
- ¼ Cup Honey
- 2 ½ Cups Warm Water 115°F
- 4 heaping tsp. Yeast
- 4 Cups stoneground flour
Mix ingredients until wet. Cover. Let mixture sit for 30 minutes.
Then add:
- 2 Cups oat flour
- 1 Cup white flour
- 1 Tbsp salt
- ½ Cup Gluten
- General rule in bread making is 1 tbsp Gluten per 1 Cup of flour
Mix and add up to another cup of flour (one tablespoon at a time) until dough is tacky but doesn’t stick to fingers. This is a fine line. After flour is added machine knead for 7 minutes. OR knead for 3.5 minutes then let dough rest for 10 minutes (check for tackiness) and knead another 3.5 minutes. I’ve done it both ways and it really doesn’t matter which way works better for you. Just make sure all the additional flour is added before starting the knead time.
Split loaf. Roll gently to approximate size of pans. Place into greased loaf pans and let rise one hour or until doubled in size. This process depends on the day, the heat, the humidity. It may only take 30 minutes for it to double. Place in preheated 350 oven for 30 minutes. Bake 15 minutes then cover top rack with aluminum foil. Then bake additional 15 minutes. Remove from baking pans to cooling rack. Allow to rest for 10 minutes before cutting. Enjoy with butter and local honey.