Daily Bread -Wheat

  1. 1) Pour water into your container of choice.
  2. I use a 2 gallon tupper-ware container (but I would love to find a glass or ceramic container!
  3. ).
  4. 2) Add Salt and yeast.
  5. 3) Add wheat flour and wheat germ.
  6. Stir until flour is no longer clumpy.
  7. 4) Add white flour, 2 cups at a time.
  8. Stir in in between with a wooden spoon.
  9. (If you have a mixer that can handle bread dough by all means use it!
  10. I don't so I add the four gradually and mix thoroughly with my wooden spoon).
  11. 5) Cover loosely, (I use my tupper-ware lid and just do not secure it, or you could use a towel.)
  12. Let sit on the counter for 2 hours.
  13. (I do not find that heat, or no heat makes a difference).
  14. 6) Dough can now be used for bread of choice or stored in the fridge.
  15. To bake:.
  16. Make sure you have flour ready to keep your hands covered.
  17. The dough is very sticky.
  18. Heat oven to 400 degrees.
  19. To make Rolls for hamburgers or sandwiches: Sprinkle corn meal on your baking sheet (I use a stone) Flour hands and pull of a piece of dough about the size of a tennis ball, form and place on your baking sheet.
  20. Bake 30 minute.
  21. To make a round loaf: Follow directions as above only used a well floured surface to kneed additional flour into the dough so that it is a nice elastic dough.
  22. (sometimes I skip this step).
  23. Cross the top with a sharp knife and bake 400 degrees for 30-35 minute
  24. To make a loaf to slice: Follow directions as above only after kneading in additional flour use a rolling pin to roll dough out.
  25. Roll like a jelly roll and pinch the ends.
  26. You may slice the top with a sharp knife).
  27. To use for pizza dough: Follow as above but roll out to fit your pizza pan.
  28. Pierce with a fork, and bake 400 for about 15 minute Top with toppings and place back in the oven for 10-15 min depending on toppings and crust thickness.
  29. ( a thin crust turns into a wonderfully crispy crust, a thicker crust bubbles up and makes a thick chewy crust).
  30. To make cinnamon rolls: follow as above.
  31. Roll out jelly roll style and coat with melted butter and cinnamon sugar.
  32. Roll jelly roll style and slice.
  33. Bake at 375 for about 40 min -- watch them it depends on how thick they are.
  34. I have found that these proportions last us for sandwiches for lunch and a loaf for dinner.
  35. Our menu dictates how often I make it but it is about every other or every third day.
  36. But it is so easy it is not a big deal to thow it all in the bin and forget about it till later.

water, kosher salt, yeast, flour, germ, white flour

Taken from www.food.com/recipe/daily-bread-wheat-413722 (may not work)

Another recipe

Switch theme