1 large loaf
1 1/2 TBSP instant yeast
2 cups very warm water
1/3 cup honey
3-4 cups whole wheat flour (or 5-5 1/2 cups freshly ground flour)
1 1/2 tsp salt
1/8-1/2 cup add-ins (oats, ground flax, sunflower seeds etc)
2 large loafs + 1 medium loaf
3 tablespoons yeast
4 cups very warm water
1 1/2 TBSP instant yeast
2 cups very warm water
1/3 cup honey
3-4 cups whole wheat flour (or 5-5 1/2 cups freshly ground flour)
1 1/2 tsp salt
1/8-1/2 cup add-ins (oats, ground flax, sunflower seeds etc)
2 large loafs + 1 medium loaf
3 tablespoons yeast
4 cups very warm water
1/2-3/4 cup honey
7-8 cups whole wheat flour (or 10-11 cups freshly ground flour)
3 teaspoons sea salt
1/4-1 cups add-ins
Directions
Combine yeast, water and honey; let sit for 5 minutes or until frothy and bubbly. Add salt, add-ins and 1 1/2 cups of flour. Mix. Continue mixing while adding remaining flour, 1/2 cup at a time, until you get a soft dough. The dough should barely pull away from the sides of the bowl and it will still be a little sticky. Knead for 4 minutes on low, cover and let rise until doubled (15-25 minutes) . Punch down (punch for about 20-30 seconds) and shape into a large loaf (spray hands with cooking spray). Put in a greased loaf pan and let rise again until doubled (30-45 minutes). Bake at 350 degrees for 30 minutes.
2 comments:
Since Utah is so dry, I often put the covered dough in the microwave with a bowl of hot water to help it rise.
1 year supply is about:
Flour- 1460 cups or 2007 cups freshly ground
Wheat Berries (instead of flour) - {1 lb kernels = 2 cup kernels = 3 cups flour} 669 lbs=1338 cups wheat=2007 cups flour. OR 134 #10 cans or 22.3 boxes with 6 cans each (from lds.org)
Yeast- 547.5 TBSP or 34.25 c OR 11.5 lbs
Salt- 547.5 tsp or 182.5 TBSP or 11.4 cups
Water- 46 gallons
Honey- 122 cups
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