Wheat Bread Recipe

I use the Bosch recipe and have loved it. Because the Kitchen Aid is a little smaller the proportions have been adjusted in the lower recipe.

Wheat Bread, Carmen Harrison
Bosch—6 loaves
6 c. warmer water – (not burning hot but warmer that luke warm)
2/3 c. oil
2/3c. honey (or brown sugar)
6 c. whole wheat flour
¼ c. gluten
3 Tbsp. dough enhancer
3 Tbsp. instant yeast
Mix together and then stop (should be still be liquid) cover with the lid. Allow to rest/sponge (activates the yeast) till it doubles in size (about comes to the top of the lid).
Mix down and add:
1 ½ Tbsp. Salt (1 Tbsp and 1 ½ tsp.)
6 c flour, I scrape the sides after 6 cups and then continue to add flour till dough pulls away from the side. I don’t measure how much extra I put in, but it’s better to be a little sticky than too dry. Do not over knead. I have found that it pumps air into the bread and it tends to dry out more.
Pull out arm and cover with a dry towel and let it raise till it to spills over the side. Tip it out onto an oiled surface and form loaves. Allow the loaves to rise to desired loaf height. Then bake at 350 for 25 minutes. I set my timer for 20 minutes and check. Should be golden brown on top. Ovens may vary.
Tip out and butter the top. To freeze: Allow to cool for 10 minutes then put WARM bread in plastic gallon bag and put in the freezer. The heat from the bread crystallizes to ice within the loaf and when you go to defrost, makes the bread more moist and less dry.

To exchange dough enhancer for white bean flour:
Delete dough enhancer add: ½ cup WHITE bean flour and increase gluten to ½ cup.









Wheat Bread, Carmen Harrison
Kitchen Aid—4 loaves
4 c. warmer water – (not burning hot but warmer that luke warm)
1/3 c. oil
1/3 c. honey (or brown sugar)
4 c. whole wheat flour
2 Tbsp. gluten
2 Tbsp. dough enhancer
2 Tbsp. instant yeast
Mix together and then stop (should be still be liquid). Allow mixture to rest/sponge (activates the yeast) till it doubles in size; about comes to the top of the bowl.
Mix down and add:
1 Tbsp. Salt
4 c flour, I scrape the sides after 4 cups and then continue to add flour till dough pulls away from the side. I don’t measure how much extra I put in, but it’s better to be a little sticky than too dry. Do not over knead. I have found that it pumps air into the bread and it tends to dry out more.
Pull out arm/beeters and cover with a dry towel and let it raise till it to spills over the side. Tip it out onto an oiled surface and form loaves. Allow the loaves to raise to desired loaf height. Then bake at 350 for 25 minutes. I set my timer for 20 minutes and check. Should be golden brown on top. Ovens may vary.
Tip out and butter the top. To freeze: Allow to cool for 10 minutes then put WARM bread in plastic gallon bag and put in the freezer. The heat from the bread crystallizes to ice within the loaf and when you go to defrost, makes the bread more moist and less dry.

To exchange dough enhancer for white bean flour:
Delete dough enhancer add: 1/3 cup WHITE bean flour and increase gluten to 1/3 cup.