Whole Wheat Bread/Rolls 2020

 By Lindsey Scarber

Total time: 2.5 hours                      Prep: 70 min.

Rise 10-20 min.                              Oven: 350 F

Bake: abt 25 min.                           Makes: 4 loaves, or 4 dozen dinner rolls

 

3 3/4 c. hot tap water

1/3  c. sugar

1/3  c. oil

7 c.  fine-ground hard white wheat flour

2 T.  instant dry yeast

2 T. white vinegar (vinegar doesn’t change the flavor, it just helps soften the wheat and dissolve phytic acid).

 

Mix and knead. Let rest for 60 min. Then add…

 

1 ¼  Tbsp. salt, or 1 heaping Tbsp. salt

1½  - 3 c. bread flour (high gluten flour) as needed

 

 

Step 1 Yeast Activation

In a large bowl, or in a Bosch stand mixer with dough hook, Combine first 5 ingredients: hot water, sugar, oil, and 8 c. whole wheat flour.  Mix in yeast. Cover.  Let rest for 30 min to activate yeast.  Knead.  Let rest for another 30 min to allow whole wheat to soften and gluten to form.

 

Step 2 Prepping

Meanwhile, grease bottom/sides of 4 bread pans for bread, or 2 half bun sheet pans for rolls.

 

Step 3 Kneading

Mix in salt.  Gradually add ½ - 2 c. flour as needed.  Add flour until there is no dough stuck to the sides of the bowl and clean dry fingers stick to the dough only a little bit.  

With slightly oiled hands, Knead dough.  Separate into 4 equal balls, or for rolls small 2 in. balls.  On the countertop or a greased sheet pan, Pound out the air bubbles, until the top of the dough is smooth.  Place ball of dough in pans, coating top and bottom of dough with oil.

 

Step 4 Rising and Baking

Let dough rise 10-20 min in a warm quiet place, away from little hands that might want to poke it. I like putting it in the cold/slightly warm oven. With bread still rising in the oven, preheat oven to 350 F.

Bake bread for 30-35 min. or until top and bottom of loaves are golden brown.

Bake rolls for 15-17 min. or until tops are golden brown.

 

Step 5 Storing

Remove from pans immediately and place on a paper towel or metal cookie rack. Hot bread can be sliced thick.  Wait 30 min before trying to slice thin.  Store in an air-tight container or bag at room temperature for 2-3 days.  Store long-term in the freezer. Do not store bread in fridge, it will cause it to dry out.