Regular Size Wheat Bread Formula

1 Regular Loaf Formula (8 ½ x 4 ½ tin pans- Each pan's volume is 5c and need 2 1/2 c. flour)
Serves 10-11
INGREDIENTS:
1 1/4 c. warm water (or 3/4 c. water + 1/2 c. milk)
1 1/4 T. powdered milk (optional- see substitute above)
1 1/4 T. wheat gluten (this creates a perfect chewy texture)
2 T. sugar
2 T. oil (I use canola or coconut oil)
1 1/4 t. yeast (saf instant)
1 1/4 t. salt
2 1/2 c.wheat flour (3 c. if no wheat gluten)

DIRECTIONS:
1. MIX half of the flour with all the other ingredients with beaters.
2. KNEAD in the remaining flour or possibly more until dough barely pulls away from sides of bowl.
(Knead for 7-10 minutes)  (I add 1 T. of flour at a time until it isn't sticking to your greased hands)
***Do not add too much flour- a stiff dough will not rise well.
3. GREASE hands and table and form into loaves. 
4. PLACE in greased pans (should fill at least half of the pans- I like the dollar store ones)
5. RISE, covered, in pans until just above top (40-60 min).
(I rise mine on my stove. It takes a little longer if not using wheat gluten)
6. BAKE at 350 for 30 min. (until golden brown on top)
 (Less minutes is if you added extra flour instead of wheat gluten)
***Don't overbake- it will creat a dry loaf
7. COOL on cooling racks for about a half hour before slicing. (10-12 slices)
8. FREEZE extra loaves and defrost on counter or cook for 2 1/2 minutes in microwave when desired.

*You can replace part of the water with scalded and cooled milk if you don't have powdered milk,
or you can use dough enhancer or you can add a chewable vitamin c or you can leave it out..
*Make up to 3 loaves for kitchen aid, 6 for bosche
*I season the dollar store pans by putting them in a 450* oven for an hour.
(I don't wash the pans, I just brush off the sides after use)
*for large pans, 1 ½ times the recipe- Whatever size your pans are, the dough needs to fill the pans AT LEAST half way full. My normal pans need 2 1/2 c. flour per loaf for our preferred density.
*It is a moist dough, if it is not overcooked. If I feel like I added too much flour, or if I used white flour instead of gluten, I drop the baking time a couple of minutes so it isn't too dry and crumbly.

HERE- I'll do some math for you-

2 Loaves: (By hand)
2 1/2 c. warm water (or 1 1/2 c. water + 1 c. milk)
2 1/2 T. powdered milk (can increase to 6 T. for rolls)
2 1/2 T. wheat gluten (for a perfect, chewy texture)
1/4 c. sugar & oil
2 1/2 t. yeast & salt
5 c. wheat flour (6 c.wheat flour if no wheat gluten)

3 Loaves: (kitchen aid)
3 3/4 c. warm water (or 2 1/4 c. water + 1 1/2 c. milk)
1/4 c. powdered milk (opt)
1/4 c. wheat gluten (for a perfect chewy texture)
6 T. sugar & oil
1 1/4 T. yeast & salt
7 1/2 c. wheat flour (or 9c wheat flour if no gluten)

4 Loaves: (bosche)
5 c. warm water
5 T. powdered milk (or 3 c. water + 2 c. milk)
5 T. wheat gluten (for a perfect, chewy texture)
1/2 c. sugar & oil
5 t. yeast & salt
10 c. wheat flour (12 c if no gluten)

5 Loaves: (bosche) (or 6 aluminum pan loaves)
6 1/4 c. water (or 3 3/4 c. water + 2 1/2 c. milk)
6 T. powdered milk (opt)
6 T. wheat gluten (for a perfect chew texture)
2/3 c. sugar & oil
2 T. yeast & salt
12 1/2 c. wheat flour (15c if no gluten)

6 Loaves: (bosche)
7 1/2 c. warm water (or 4 1/2 c. water + 3 c. milk)
1/2 c. powdered milk (opt)
1/2 c. wheat gluten (for a perfect, chewy texture)
3/4 c. sugar & oil
2 1/2 T. yeast & salt
15 c. wheat flour (18 c. wheat flour if no gluten)


MATH NOTES:
- I use 2 1/2 c. flour per loaf pan
- I use 1/2 c. water per cup of wheat flour (.4 per cup of white flour)
- 1 T. gluten per cup of water (or times gluten by 3 to get additional wheat flour)
- Here is a 5 loaf recipe that is my 4 loaf wheat bread + 1 loaf white bread:

Large BOSCHE Batch Wheat Bread (6 loaves)

THIS IS MY REGULAR BATCH I DO EVERY SINGLE WEEK
(I just freeze the extra loaves we don't eat fresh)

6 WHOLE WHEAT REGULAR LOAVES:

7 ½ c. warm water

½ c. powdered milk
½ c. wheat gluten 

*¾ c. oil 

¾ c. honey

8 c. wheat flour

2 ½ T. yeast

2 ½ T. salt

7 c. wheat flour
*(I tried omitting the oil & it was so chewy, yet collapsed in height when cooked)

6 MOSTLY WHEAT LOAVES:
(if i don't have gluten)
7 c. warm water
½ c. powdered milk
2/3 c. sugar
2/3 c. canola oil
3 c. white flour
2 T. + 1 t. yeast
2 T. +1 t. salt
12 c. wheat flour

DIRECTIONS:

1. Beat all ingredients except the last 7 cups of wheat flour

2. Knead in the last flour for 7 minutes.

3. Grease hands, counter, and 6 pans. 

4. Shape into 6 loaves and place in pans.

5. Cover with towel and allow to rise 45-60 min

(until 1 inch above pan tops)

6. Bake at 350* for 30-35 minutes or just until golden brown on top.
(Bake a couple of minutes less if using white flour in the mostly wheat bread recipe
or if omitting the oil in wheat recipe)

7. Remove from pans with a spatula and cool on racks.

8. Can serve with honey butter. (This makes great sandwhich bread)
9. Freeze extra loaves for later use.

Honey Butter:

¼ c. coconut oil or butter

¼ c. honey or powdered sugar

1/8 t. salt (omit if using butter)

(1/8 t. cinnamon if powdered sugar)

6 SMALLER LOAVES: (1 lb tin disposable pans)
6 c. water
6 T. powdered milk
6 T. wheat gluten (or 3/4 c. white flour)
2/3 c. oil
2/3 c. honey
8 c. wheat flour
2 T.  yeast
2 T. salt
4 c. wheat flour

Notes about Wheat

--Wheat (and all grains) help reduce finances and use food storage. Processed grains strip the grains of most of their nutrients. Whole grains are so much healthier- sometimes bread making is daunting and white flour is a good place to start for easier success. Once mastered, move on to wheat and other whole grains. Wheat- whole, kernels, or flour can be made into mush for breakfast; cheaper than cereal.

--I have also read that soaking method is even ok for gluten-intolerant people and helps depression

--Using honey instead of sugar allows for using half the amounts.  Also, I have been moving towards healthier oils: olive oil, coconut oil, & canola oil

--I have succeeded in eliminating “dough enhancer” by using powdered milk- it helps distribute the oil and water evenly- if you don't have “wheat gluten,” add some white flour at the end- this helps elasticity.

--I have felt driven and even inspired to master wheat bread. In the Word of Wisdom, it says Wheat is for Man. The soaking method helps soften the bran in order to access the protein and vitamins B and E. After reading a 1952 book called “Wheat for Man” from my friend, I learned the blessings of the vitamins B and E in the wheat bread match up with the blessings of the Word of Wisdom. Vitamin B is called the pep vitamin. It gives vigor and health to the body (“run and not be weary”) and must be replenished daily (“give us this day our daily bread”). It is also called brain food. (“great treasures of knowledge and wisdom”) It also increases the power of mother to nurse her babies. Vitamin E is necessary for normal reproduction and lactation.

Non-Sweet Dough

6 HAMBURGER or 8 HOT DOG BUNS
or 8 NAVAJO TACOS
(Non-Sweet Dough)

Whole Wheat Buns:
2 c. wheat flour
1 T. powdered milk
1 T. wheat gluten
4 t. sugar
4 t. yeast
1 t. salt
1 c. warm water
1 T. oil

Directions:
Mix and Knead ingredients.
Form into 8 buns or wrap 8 hot dogs
Rise for 2 hours
Bake at 375 for 18-20 minutes

Wheat/White Buns:
1 c. Warm Water
2 T. powdered milk (opt)
2 T. potato flakes (or ½ T. blended pot pearls) (opt)
1 c. Wheat Flour
1 T. Canola Oil
4 t.. Sugar (2 t. honey)
1/2 T. Yeast (saf)
1 t. Salt
1 ½ c. Flour (Wheat or White)

Directions for Buns:
Rise in covered bowl until double
Punch down, shape into buns with oiled hands.
Place in greased brownie pan and Rise again.
Bake at 350 for 20-25 min.

Notes:
I usually double this recipe and cook on a jelly roll pan/ cookie sheet and freeze extras.

Directions for Navajo Tacos:
After rising once, roll out onto counter and use a pizza cutter to cut into 8 squares. Fry in oil and eat as scones or Navajo Tacos.

Salty Dough

1 FRENCH BREAD or 10-12 BREAD STICKS
or 2 PIZZA CRUSTS or 8 PITAS
(Salty Dough)

Mix:
1 c. Warm Water
1 c. Wheat Flour
1 T. Canola Oil
1T. Sugar (1/2 T. honey)
1/2 T. Yeast (saf)
1 t. Salt
---
Knead in:
1 ½ c. Flour (Wheat or White)

Directions:
Rise in covered bowl until double
Punch down and shape with oiled hands.
Place on greased pan(s) and Rise again.

Bake at 400
10 min Pizza Crust
15 min Bread Sticks (oil and/or garlic salt on top)
20-25 min French Bread (milk or egg wash on top)

Directions for PITAS:
After rolled into 8 circles, rest 10-15 min.
Bake at 450
2-4 at a time for 2-3 min on each side until puff.
Turn with pancake turner and bake 2-3 min.
Cool on wire rack.
Slit down middle when ready to eat.

* This is just a formula. Make bigger batches to make it worth your time and freeze!

Sweet Dough

6 BAGELS or 12 DINNER ROLLS
(Sweet Dough)

Mix:
1 c. warm water
1 c. wheat flour
¼ c. canola oil
1/4 c. sugar (2T. honey)
½ T. yeast
1 t. salt
1 egg
---
Knead:
1 ½ c. flour (wheat or white)
can add more ¼ c at a time until not too sticky.

Rise in covered bowl until double.
Punch down or knead and shape with oiled hands.
Place in greased brownie pan.
Rise again, covered.

For Rolls: Bake at 375 for 15 min or 400 for 10 min

For Bagels: (Can use less oil- 1 ½ T)
Boil in Hot Water 1 min, flip, 1 min.
Drain on Paper towel.
Can dip top in milk, then cinnamon/sugar
Bake at 400 for 20 min.

Very Sweet Dough

CINNAMON ROLLS or DOUGHNUTS
(Very Sweet Dough)
Mix:
1 c. warm water
2 T. powdered milk
2 T. potato flakes (or ½ T. blended pot pearls)
1 c. wheat flour
¼ c. canola oil
1/4 c. sugar (2T. honey)
2 t. yeast
½ t. salt
1 egg
---
Knead:
Appr. 1 ½ c. flour (or more until not too sticky.)
Rise in covered bowl until double.

Directions for Cinnamon Rolls:
Punch down. Roll out in rectangle.
Spread soft butter, cinnamon, sugar, raisins, nuts
Roll up and cut with floss into 12 rolls.
Place in greased brownie pan. Rise again, covered.
Bake at 375 for 15 min. Cool on racks
Cream Cheese Frosting:
8 oz. cream cheese ¼ c. soft butter
3 ½ c. powdered sugar 1 t. vanilla

Doughnut directions:
Rise a second time in covered bowl for 20 min.
Roll out on floured surface ½” thick. Cut doughnuts
Rise on greased foil for 30 min.
Fry in 350* oil for 30 sec each side.
Doughnut Glaze:
1/3 c. butter, melted 2 c. powdered sugar
1 ½ t. vanilla 6 T. hot water