Louise Ahlstrom’s Honey Whole Wheat Bread – Louise Ahlstrom
Before you Start:
Recommended Supplies:
• Large Bosch Mixer /with Dough Hook in place
• Blender with lid
• 6-8 Bread pans (Norpro bread pans & glass work best)
• Tray/cutting board for shaping loaves (large)
• Postage scale for measuring dough weight
• Grinder for wheat
• Large jar to hold 6-7 cups of water (Chefmate 15 c. clear
measuring cup works great. (Target carries these)
• Measuring cups
• Measuring spoons
• Pam, Butter or Crisco for greasing pans (I use Pam)
Ingredients:
• 1 #10 can filled to the top (approx 4.5 lbs. ) whole hard
white spring wheat ground into flour
• 1 stick butter or 2/3 cup oil (I use butter)
• ½ cup creamed honey (I use Cox Honey from Idaho but
any honey will work.)
• 1 level tablespoon + 1 tsp. of sea salt (or any salt)
• 4 level tablespoons powdered tofu or powdered milk
• 5 level tablespoons dough enhancer (Blue Chip Baker)
• 2 to 3 extra large eggs (I use 3)
• 6 3/4 cups hot water (almost to the 7 cup line)
• 3 level tablespoons InstaSaf instant yeast
• 4 level tablespoons Vital Wheat gluten
Preparation:
• Turn on oven to 325 degrees
• Grease 6-8 bread pans with Pam, butter or Crisco
** Wheat, gluten, dough enhancer, salt, yeast, tofu and Norpro
bread pans may be purchased at the Bosch Kitchen Center in
Orem on Center St. across from Target. There is also a Bosch
Kitchen Center in Sandy Utah. (801) 562-1212 . Emergency
Essentials ,Walmart, Macy’s and BlueChip Group stores carry some
of the items. Bread bags may be purchased at the Bosch Kitchen
Centers.
Hard White Spring Wheat Source
Wheat Montana Farms and Bakery
10778 Hwy 287
Three Forks, MT 59752
406-285-3614
www.wheatmontana.com
Products: wheat, grains, baking mixes, grain mixes
Bosch Kitchen Center
8940 South 700 East
Sandy, UT 84070
(801) 562-1212
This Bosch Kitchen Center has Hard White Spring Wheat in right
now for $14.50 for 50 #. Ask for Hard White Spring Wheat. (I was
told that this is not the Wheat Montana Hard White Spring wheat
but that it makes great bread.
Note: This only takes about 30 minutes to prepare the dough,
30 minutes to rise, & 32 -35 minutes to bake. I will be happy
to show anyone how to do this at my home any morning at 6 A,M,
** Bread will last 3-4 days in Ziplocks. Extra loaves can be frozen or given away !
Instructions:
Grind in grinder:
• Grind 1 fill to the top #10 can whole white spring wheat on
the ‘fine’ to ‘medium’ setting. (approx.4.5 #s)
**Stay with the grinder until it is done. If it starts to blow flour out it
means it is full. Grinding wheat fresh every time works best.**
(if you have a small grinder grind half of the wheat at a time)
Mix together in large Bosch mixing bowl (half of flour):
• 12 cups of flour
• 4 tablespoons gluten
• 3 tablespoons InstaSaf instand yeast
• 1 tablespoon + 1 tsp. salt
**Just stir these together a little with the mixer**
Heat Water:
• Microwave 6 3/4 (almost 7 cups of water for 3 minutes.)
• It should warm to the touch but not burning. ( If your
water is too cold it won’t activate the yeast, if it is too hot it
will kill the yeast and cook the eggs.) Blend together in the blender jar
**Do this step quickly so that the water doesn’t get cold**
• 1 stick butter or 2/3 cup oil
• ½ cup creamed honey
• 1 level tablespoon + 1 tsp. of sea salt
• 4 level tablespoons tofu or powdered milk
• 5 level tablespoons dough enhancer
• 2 or 3 extra large eggs (I use 3 most of the time)
**Add Last** half of the 6 3/4 (almost 7) cups very warm water
**All of the water and ingredients won’t fit into the blender at the same time. Put ½ of the water in the blender and mix it together with
the above ingredients and then pour it into the flour and gluten mixture. Pour the remaining water into the blender ,swirl it around and add to the same bowl of flour and gluten mixture.
**Stir everything together with mixer using the stir switch until it is well incorporated for 20-30 seconds**
Add the rest of the flour into the bowl while the mixer is running on speed 1. hint: (Use metal cup so that the dough hook doesn’t break
the cup as it is turning) The dough will be sticky but not too wet.
• Let the dough kneed on low speed for 10 minutes
Shaping Loaves (do this process very quickly so it doesn’t cool):
• After dough is mixed pour it out on large cutting board
Divide it into six sections Dough may be sticky at this point. (If some loaves are larger use a large long pan, & if some loaves are smaller use a smaller pan. This bread rises so quickly that there isn’t really time to weigh it)
• Shape loaves by tucking the ends towards the middle and then very quickly tuck the sides into the middle and pinch the dough together at the seam. Roll the loaf back & forth a couple of times to give the top a nice look and then quickly roll it over and butter it. ( Do all six loaves very quickly and butter the top and with your hand butter the bottom as you put the loaf into the bread pan with the seam down.)
Baking:
• Let the loaves rise until they have doubled in height (I put the timer on for 30 minutes at my house)
• Put into oven making sure they do not touch each other
• Let bake for 32 – 35 minutes
• When finished baking immediately remove from pans and
place on cooling rack.
• let cool for approximately 1/2 hr. before putting into bread bags or zip locks.
May be sliced while still warm. You should be able to slice this bread very thin.