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1
Weigh and mill wheat into flour.
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2
(Ktec or Nutrimill is a new technology that produces fine flour at low temperature retaining more nutrients.
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3
).
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4
Warm water to luke warm or about 110 degrees F.
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5
Put water, salt, oil, and honey into mixer with dough hooks.
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6
(Bosch is a good brand.)
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7
Add 1/2 of flour into mixer.
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8
Add yeast on top of flour.
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9
(Never add yeast directly with salt.)
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10
Incorporate ingredients.
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11
With mixer on low speed add the rest of the flour a cup at a time.
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12
Set timer for 6 minutes and leave mixer running on low to develop the gluten.
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13
Prepare large bowl with a little bit of canola oil to coat.
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14
Let it coat your hands as well to handle the dough.
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15
Remove the dough from mixer directly into bowl.
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16
Turn dough to coat with the oil.
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17
Cover with plastic wrap.
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18
Let rise for 45 minutes to an hour.
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19
Roll dough out onto a clean surface lightly coated with oil and fold.
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20
Do this by pulling the edges of the dough up and over to the center of the dough.
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21
Do this a couple of times, put back in the bowl with the seams up, and cover with plastic wrap.
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22
Repeat last two steps two more time.
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23
Roll dough onto counter and divide into three loaves.
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24
Prepare each loaf one at a time.
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25
Fold into a round/cylinder and pinch seams.
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26
With seam side down roll into cylinders the length of the bread pans.
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27
If bread pans are non-stick, 8 1/2 x 4 1/2 is prefered, place cylinder directly into pan and cover with plastic wrap.
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28
(If not non-stick you can use 1 part liquid lecithin and 2 parts canola oil - brush this into the pan and the baked bread will fall right out.
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29
This will also change the flavor of the bread slightly.
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30
Make sure pans are thoroughly washed afterwards.
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31
).
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32
Preheat oven at 350 degrees F.
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33
Let rise until dough domes up over sides.
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34
Place in oven and bake for 30 minutes or until the internal temperature exceeds 180 degrees F.
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35
Remove from oven and bread pans and place on cooling racks.
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36
Extra loaves can be stored in the freezer.
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37
Do not put in refrigerator as this will change the chemical nature of the bread and will make it dry and brittle.
