This bread turned out wonderful even though I did not have any wheat gluten in the house. I changed the original recipe by adding the powdered milk and flax seeds. The bread was very nice, family loved it!
Servings: two loavesPrep Time: 15 minutes not including the rising time Cook Time: 34 minutes
2 cups of warm water
1/3 cup honey
1 tablespoon yeast
1/3 cup olive oil or canola oil
2 teaspoons salt
1/3 cup of gluten flour
5 to 7 cups freshly ground whole wheat flour
1/2 cup dried milk powder
1/2 cup flax seeds
melted butter with honey added (optional)
In a large bowl or in a large mixer (such as a Kitchen Aid or other type of mixer), combine the water, dried milk powder, yeast and honey. Let sit for a few minutes to give the yeast a chance to start working. Add the salt, oil, gluten flour. and 2 to 4 cups of whole wheat flour, can add the flax seeds in if you want at this point. Continue to add more flour until the dough does not stick to the sides of the bowl and does not feel sticky to the touch. Knead for 4 minutes in a Kitchen Aid mixer or 7 to 10 minutes in other mixers or 10 to 15 min by hand. When dough has finished kneading, let it rise once until doubled in bulk. Punch down dough and divide it into 2 pieces and form into loaves and set in greased bread pans. Let it rise in a slightly warm oven. (This means that you turn the oven on for just two to three minutes or until you can feel the heat and then turn it off. If it is too hot then it will kill the yeast. Do this for 25 minutes or until the dough is 1/2 inch above the top of the pan.) Turn the oven to 350 (without taking the bread out) and bake for approximately 30 minutes or until golden brown. I brushed the baked loaves of bread with a honey butter mixture. This made them even more yummy.
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