{"id":379,"date":"2010-06-25T20:01:00","date_gmt":"2010-06-25T20:01:00","guid":{"rendered":"\/post\/Louise-Ahlstrome28099s-Honey-Whole-Wheat-Bread-Louise-Ahlstrom.aspx"},"modified":"2010-06-25T20:01:00","modified_gmt":"2010-06-25T20:01:00","slug":"louise-ahlstroms-honey-whole-wheat-bread-louise-ahlstrom","status":"publish","type":"post","link":"https:\/\/alpine9recipes.com\/?p=379","title":{"rendered":"Louise Ahlstrom\u2019s Honey Whole Wheat Bread – Louise Ahlstrom"},"content":{"rendered":"

Before you Start:<\/span><\/p>\n

<\/span><\/p>\n

Recommended Supplies:<\/span><\/p>\n

• Large Bosch Mixer \/with Dough Hook in place<\/span><\/p>\n

• Blender with lid<\/span><\/p>\n

• 6-8 Bread pans (Norpro bread pans & glass work best)<\/span><\/p>\n

• Tray\/cutting board for shaping loaves (large)<\/span><\/p>\n

• Postage scale for measuring dough weight<\/span><\/p>\n

• Grinder for wheat<\/span><\/p>\n

• Large jar to hold 6-7 cups of water (Chefmate 15 c. clear<\/span><\/p>\n

measuring cup works great. (Target carries these)<\/span><\/p>\n

• Measuring cups<\/span><\/p>\n

• Measuring spoons<\/span><\/p>\n

• Pam, Butter or Crisco for greasing pans (I use Pam)<\/span><\/p>\n

 <\/span><\/p>\n

Ingredients:<\/span><\/p>\n

• 1 #10 can filled to the top (approx 4.5 lbs. ) whole hard<\/span><\/p>\n

     <\/span>white spring wheat ground into flour<\/span><\/p>\n

• 1 stick butter or 2\/3 cup oil (I use butter)<\/span><\/p>\n

• ½ cup creamed honey (I use Cox Honey from Idaho but<\/span><\/p>\n

     <\/span>any honey will work.)<\/span><\/p>\n

• 1 level tablespoon + 1 tsp. of sea salt (or any salt)<\/span><\/p>\n

• 4 level tablespoons powdered tofu or powdered milk<\/span><\/p>\n

• 5 level tablespoons dough enhancer (Blue Chip Baker)<\/span><\/p>\n

• 2 to 3 extra large eggs (I use 3)<\/span><\/p>\n

• 6 3\/4 cups hot water (almost to the 7 cup line)<\/span><\/p>\n

• 3 level tablespoons InstaSaf instant yeast<\/span><\/p>\n

• 4 level tablespoons Vital Wheat gluten<\/span><\/p>\n

 <\/span><\/p>\n

Preparation:<\/span><\/p>\n

• Turn on oven to 325 degrees<\/span><\/p>\n

• Grease 6-8 bread pans with Pam, butter or Crisco<\/span><\/p>\n

** Wheat, gluten, dough enhancer, salt, yeast, tofu and Norpro<\/span><\/p>\n

bread pans may be purchased at the Bosch Kitchen Center in<\/span><\/p>\n

Orem on Center St. across from Target. There is also a Bosch<\/span><\/p>\n

Kitchen Center in Sandy Utah. (801) 562-1212 . Emergency<\/span><\/p>\n

Essentials ,Walmart, Macy’s and BlueChip Group stores carry some<\/span><\/p>\n

of the items. Bread bags may be purchased at the Bosch Kitchen<\/span><\/p>\n

Centers.<\/span><\/p>\n

Hard White Spring Wheat Source<\/span><\/p>\n

Wheat Montana Farms and Bakery<\/span><\/p>\n

10778 Hwy 287<\/span><\/p>\n

Three Forks, MT 59752<\/span><\/p>\n

406-285-3614<\/span><\/p>\n

www.wheatmontana.com<\/span><\/p>\n

Products: wheat, grains, baking mixes, grain mixes<\/span><\/p>\n

Bosch Kitchen Center<\/span><\/p>\n

8940 South 700 East<\/span><\/p>\n

Sandy, UT 84070<\/span><\/p>\n

(801) 562-1212<\/span><\/p>\n

This Bosch Kitchen Center has Hard White Spring Wheat in right<\/span><\/p>\n

now for $14.50 for 50 #. Ask for Hard White Spring Wheat. (I was<\/span><\/p>\n

told that this is not the Wheat Montana Hard White Spring wheat<\/span><\/p>\n

but that it makes great bread.<\/span><\/p>\n

Note: This only takes about 30 minutes to prepare the dough,<\/span><\/p>\n

30 minutes to rise, & 32 -35 minutes to bake. I will be happy<\/span><\/p>\n

to show anyone how to do this at my home any morning at 6 A,M,<\/span><\/p>\n

** Bread will last 3-4 days in Ziplocks. Extra loaves can be frozen or given away !<\/span><\/p>\n

 <\/span><\/p>\n

Instructions:<\/span><\/p>\n

<\/span><\/p>\n

Grind in grinder:<\/span><\/p>\n

• Grind 1 fill to the top #10 can whole white spring wheat on<\/span><\/p>\n

the ‘fine’ to ‘medium’ setting. (approx.4.5 #s)<\/span><\/p>\n

**Stay with the grinder until it is done. If it starts to blow flour out it<\/span><\/p>\n

means it is full. Grinding wheat fresh every time works best.**<\/span><\/p>\n

(if you have a small grinder grind half of the wheat at a time)<\/span><\/p>\n

<\/span><\/p>\n

Mix together in large Bosch mixing bowl (half of flour):<\/span><\/p>\n

• 12 cups of flour<\/span><\/p>\n

• 4 tablespoons gluten<\/span><\/p>\n

• 3 tablespoons InstaSaf instand yeast<\/span><\/p>\n

• 1 tablespoon + 1 tsp. salt<\/span><\/p>\n

   <\/span>**Just stir these together a little with the mixer**<\/span><\/p>\n

<\/span><\/p>\n

Heat Water:<\/span><\/p>\n

• Microwave 6 3\/4 (almost 7 cups of water for 3 minutes.)<\/span><\/p>\n

• It should warm to the touch but not burning. ( If your<\/span><\/p>\n

  <\/span>water is too cold it won’t activate the yeast, if it is too hot it<\/span><\/p>\n

  <\/span>will kill the yeast and cook the eggs.) Blend together in the blender jar<\/span><\/p>\n

**Do this step quickly so that the water doesn’t get cold**<\/span><\/p>\n

• 1 stick butter or 2\/3 cup oil<\/span><\/p>\n

• ½ cup creamed honey<\/span><\/p>\n

• 1 level tablespoon + 1 tsp. of sea salt<\/span><\/p>\n

• 4 level tablespoons tofu or powdered milk<\/span><\/p>\n

• 5 level tablespoons dough enhancer<\/span><\/p>\n

• 2 or 3 extra large eggs (I use 3 most of the time)<\/span><\/p>\n

 **Add Last** half of the 6 3\/4 (almost 7) cups very warm <\/span>water<\/span><\/p>\n

**All of the water and ingredients won’t fit into the blender at the <\/span>same time. Put ½ of the water in the blender and mix it together with<\/span><\/p>\n

the above ingredients and then pour it into the flour and gluten <\/span>mixture. Pour the remaining water into the blender ,swirl it around <\/span>and add to the same bowl of flour and gluten mixture.<\/span><\/p>\n

**Stir everything together with mixer using the stir switch until it is <\/span>well incorporated for 20-30 seconds**<\/span><\/p>\n

Add the rest of the flour into the bowl while the mixer is running on <\/span>speed 1. hint: (Use metal cup so that the dough hook doesn’t break<\/span><\/p>\n

the cup as it is turning) The dough will be sticky but not too wet.<\/span><\/p>\n

• Let the dough kneed on low speed for 10 minutes<\/span><\/p>\n

<\/span><\/p>\n

 <\/span>Shaping Loaves (do this process very quickly so it doesn’t cool):<\/span><\/p>\n

<\/span><\/p>\n

• After dough is mixed pour it out on large cutting board <\/span><\/p>\n

  <\/span>Divide it into six sections Dough may be sticky at this point. (If some loaves are larger use <\/span>a large long pan, & if some loaves are smaller use a smaller pan. This bread rises<\/span> <\/span>so quickly that there isn’t really time to weigh it)<\/span><\/p>\n

• Shape loaves by tucking the ends towards the middle and then very quickly tuck the sides <\/span>into the middle and pinch the dough together at the seam. Roll the loaf back & forth a <\/span>couple of times to give the top a nice look and then quickly <\/span>roll it over and butter it. ( Do all six loaves very quickly and <\/span>butter the top and with your hand butter the bottom as you <\/span> put the loaf into the bread pan with the seam down.)<\/span><\/p>\n

 <\/span><\/p>\n

Baking:<\/span><\/p>\n

• Let the loaves rise until they have doubled in height (I put the timer on for 30 minutes at     <\/span>my house)<\/span><\/p>\n

• Put into oven making sure they do not touch each other<\/span><\/p>\n

• Let bake for 32 – 35 minutes<\/span><\/p>\n

• When finished baking immediately remove from pans and<\/span><\/p>\n

place on cooling rack.<\/span><\/p>\n

• let cool for approximately 1\/2 hr. before putting into bread bags or zip locks.<\/span><\/p>\n

May be sliced while still warm. You should be able to slice this bread very thin.<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

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 […]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[4],"tags":[],"_links":{"self":[{"href":"https:\/\/alpine9recipes.com\/index.php?rest_route=\/wp\/v2\/posts\/379"}],"collection":[{"href":"https:\/\/alpine9recipes.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/alpine9recipes.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/alpine9recipes.com\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/alpine9recipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=379"}],"version-history":[{"count":0,"href":"https:\/\/alpine9recipes.com\/index.php?rest_route=\/wp\/v2\/posts\/379\/revisions"}],"wp:attachment":[{"href":"https:\/\/alpine9recipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=379"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/alpine9recipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=379"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/alpine9recipes.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=379"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}