By Andrew Buck

~ Makes 3 Delicious Loaves ~

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Ingredients:

8-9 Cups of Combined Flour ( Ratio: 1 cup Unbleached Bread Flour, 2 Cups Organic White Whole Wheat Flour, 1 Cup Organic Whole Wheat Flour)

½ cup of Ground Flax Seed

¾ Cup of Non-Fat Milk Powder (Baking Milk Powder or regular Powdered Milk)

2 Packets of Active Dry Baking Yeast

Molasses  1/3 Cup

Honey 1/3 Cup

3 Tablespoons Vegetable Oil (or Butter)

1 Heaping Tablespoon of Salt

2 ½ Cups of Water (H20) 

½ Cup of Orange Juice

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Steps/Directions:

Proof the yeast: 

In a mixing bowl, combine 2 ½ Cups of water at 108o  with molasses and stir in yeast.  Let sit 3 minutes and look for bubbles.   If the yeast appears alive and active, then proceed with the next steps.

Prepare the Sponge:

In a separate bowl, sift together and set aside:

1 Cup of Unbleached Bread Flour

2 Cups of White Whole Wheat Flour

1 Cup of Whole Wheat Flour

½ Cup of Ground Flax Seed 

 

Add ½ Cup of orange juice to water, yeast, and molasses mixture.  After which, gradually add 4 cups of the combined sifted flour, mixing slowly.

If you have a Kitchen Aid mixer, stir at medium-high speed for 4 minutes to activate the gluten. Otherwise, stir vigorously for 5 minutes with a wooden spoon. This mixture is referred to as the “sponge.”

First Rise:

Cover the bowl with a damp towel and let the “sponge” sit in a warm environment for 25-30 minutes (ideally between 85-90 degrees). 

Adding Additional Ingredients to form dough:

In a separate bowl, sift together and set aside:

1 Cup of Unbleached Bread Flour

2 Cups of White Whole Wheat Flour

1 Cup of Whole Wheat Flour

1 heaping Tablespoon of Salt

¾ Cups of Baking Milk Powder

 

Add 1/3 Cup of Honey and 3 Tablespoons Oil and mix together with the existing sponge. 

Then gradually mix in additional sifted dry ingredients (flour, salt, and milk powder). Stir until fully incorporated and the dough leaves the sides of the mixing bowl. 

Kneading the Bread Dough:

Knead the bread dough for 5-7 minutes using either a dough hook on your mixer or knead by hand on the counter, incorporating flour as needed to arrive at a pliable dough consistency that is neither too wet nor too dry. 

Second Rise:

Form the dough into a ball and coat with vegetable oil. Place in a mixing bowl and cover with a damp towel. Let the dough rise in a warm environment for at least 1 hour (ideally between 85-90 degrees). 

Shaping your Bread Loaves:

Gently punch down bread dough which has been rising for at least an hour.

Roll onto a lightly floured counter and cut into three evenly sized pieces.  Without over-handling, form into loaf shapes and drop into well-oiled bread pans. You may rub vegetable shortening into the pans and coat with a light dusting of flour, or spray bread pans with a vegetable oil formulated for baking.

Third Rise:

Let your loaves rise for 1 hour or until they are 1” over the top of the bread pans.

Clean up your kitchen while the loaves rise before baking

Bake:

About 10 -15 minutes before the bread is ready to go into the oven, pre-heat your oven to 3500.  

Gently place bread into the oven and cook for 30-35 minutes. Check internal temperature with a digital thermometer ( Bread should reach approximately 1900 and sound hollow if you take it out of the oven, release it from the pan, and tap the bottom of the loaf.)

Cool:

Allow the bread to cool for 2 hours on a cooling rack before eating.

Storing your Homemade Bread:

You may want to rub soften butter onto the top crust to keep it soft. Store in an airtight container or bag and refrigerate for longer storage. Should last about a week.  

Try toasting a slice of bread with butter for a great way to start your day!

Copyright © 2022 Andrew Buck