This recipe has totally changed the way I make bread. Feel free to double or quadruple it. It is from the book “No More Bricks” by Lori Viets, which I highly recommend if you want to make bread without any white flour.
Servings: 1 loaf
1 cup hot water
2 Tbsp melted butter
2 Tbsp honey
2 Tbsp vital wheat gluten
1 tsp dough enhancer
1 tsp sea salt
3-4 cups freshly milled wheat flour (red or white)
1 Tbsp instant yeast
Measure ingredients into bowl, liquids first, then dry, using half the flour and adding yeast last. Mix gently until flour is moistened. Continue mixing, adding flour until the dough cleans the sides and bottom of bowl. Knead according to machine or by hand until gluten is fully developed and dough is glossy (about 6 minutes by machine). Shape into loaf and place into greased pan. Let rise until doubled or 1 inch above pan. Bake at 350° about 30 minutes. Turn out of pan onto cooling rack.
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