Find a Wheat Recipe.
Karen’s Favorite Whole Wheat Bread
3 c warm water
2 c plain soy yogurt
½ c olive oil
½ c molasses*
3 T yeast
1 T sea salt
½ c vital wheat gluten
½ c organic potato flakes
14 c fresh Wheat Montana freshly ground whole wheat flour
Leftover cooked oatmeal**
Mix 2-4 cups flour, potato flakes, gluten and yeast in a mixer bowl. Add warm water, yogurt and mix til all ingredients are moistened. Let mixture sit 15 minutes.
Add oil, honey, salt and oatmeal. Turn on mixer and blend well. Add remaining flour, 1 cup at a time until dough cleans the side of the bowl. Knead 6 – 8 minutes in DLX.
Let rise until doubled in size. Remove dough from bowl and divide into 4 pieces. Shape into loaves or make into rolls. Place into greased pans and let rise in warm place until doubled in size.
Bake in preheated 350 oven for about 30 minutes. Remove from oven when tops and sides are browned and when tapped, it sounds hollow. Remove from pans and cool on racks.
*Molasses has a very strong flavor – you can substitute WM honey.
**Add 1 to 1.5 cups oatmeal; I usually use old fashioned. It makes the bread moist and earthy.