Whole Wheat Bread: Bosch Basic Bread

This recipe came with my Bosch mixer from Pleasant Hill Grain.

Hot Tap Water: 2.5 Cups
Step A Portion of Flour:4 cups
Oil: 1/4 cup
Honey: 1/4 cup
Gluten: 2 T
Dough Enhancer: 1 T
SAF Yeast: 2 T
Step B portion of flour:1 cup
Salt: 1 heaping T


Maximum total whole wheat (6 to 8) cups

With dough hook in Bosch b owl, pour in hot water. Add the "Step A" quantity of freshly ground whole wheat flour, then the oil, honey, gluten, dough enhancer and yeast. With splash ring installed, jog switch to "Pulse" several times to prevent splashing, then mix well on Speed 1. Stop and add the "Step B" quantity of flour, add salt on top. Turn on to Speed 1 and within about 1 minute, gradually sprinkle in more flour until the sides of the bowl come clean enough to see bottom of bowl. This final amount of flour required depends on the humidity of the air and the protein content of the wheat.

After bowl sides come clean, knead on Speed 1 until gluten is developed, generally 8-10 minutes. (If using white flour, kneading time for gluten development may be much shorter.) Gluten development is checked by pulling off a golf-ball sized piece of dough with oiled hands and slowly 2-3 inches between fingers. Gluten is properly developed when you can stretch dough almost transparent without tearing. If it tears very easily, knead longer. Gluten will develop more quickly if you wheat has exceptionally good protein content. Finished dough will have a soft sheen. If over-kneaded, it will become stringy and bread texture won't be uniform.

Note: It's better to add too little four than too much; you bread will be lighter. The sound of the Bosch will become deeper and the tone will rise and fall somewhat when you've added most of the flour. This is normal--the Bosch is built to take the load! If you use four from the fridge or freezer, let it warm to room temperature before using for bread dough.

When gluten is developed, pour dough out on a greased surface. Shape dough into a circle and divide into 2 equal pieces (a dough divider is perfect for this.) The batch makes 2 large (8 x 3 1/2) loaves. Or each piece would make 2 mini loaves or 2 pizza crusts. Two pieces make a 9 x 13 pan of cinnamon rolls. Loaf pans 8 x 4 1/2 give a nice rounded top.

Shape the loaves by hand or by rolling out. To roll out, use a greased pin on a greased surface and roll to 8" x 16". Then, starting at the far end, roll up tightly in a spiral like you would cinnamon rolls. Tuck each end under and slam dough down (hard!) on the counter a couple times to get rid of air bubbles between lays of dough. Put in greased pans. Cover and let rise in warm, draft-free place until volume doubles (about 30 minutes). Bake in preheated oven at 350 F. After 30 minutes, est by removing loaf from pan and inserting probe of an instant-read thermometer through side or bottom, into the center of the loaf. Loaf is done when internal temperature reads 200 F at center. Cool on racks. Don't store in plastic bags until fully cooled. Freeze the extra loaves in bags.