1 cup hard red wheat
4 cups hard white wheat
1/4 cup millet or flax (optional)
(can use 5 cups white wheat alone if that’s all you have or want)
(this ends up providing about 8 cups of flour)
2 1/2 cups very hot water
1/3 cup oil
1/3 cup honey
1 1/2 teaspoons salt
1 1/2 tablespoons dry yeast
Let the yeast mixture bubble and foam before adding flour mixture.
about 3 cups of the flour
Add the flour and beat (using the flat beater attachment of your mixer) until rubbery for a few minutes while preparing the pans with oil. This is good to develop the gluten at this stage. It makes the rest of the process go faster. Let the mixture rise until about double.
(At this stage I add a heaping tablespoon of potato granules. I love potato bread and I think adding a bit of potato softens the texture. I’ve found that if I add it early the bread doesn’t rise as well–so I add it after the first rise in the mixing bowl but before adding the remaining flour).
Add remaining flour. (Will need to switch to a dough hook during this part of the process). If using a mixer, add the flour until the dough cleans the sides of the bowl.
Remove the dough from the mixer and cut in half with a serrated knife (to avoid tearing the gluten strands). Form into loaves and place in prepared pans. It is best if the ends of the loaves touch the ends of the pans for a more even rise along the length of the loaf.
Cover with a damp cloth.
Let rise until the dough is about an inch above the top of the pans. Place bread in a cold oven. Turn the oven to bake at 350 degrees for 30 to 35 minutes. Makes two loaves in standard-size loaf pans.
(I use a 40-year-old KitchenAid stand mixer for making my bread).