| This is our basic whole grain bread recipe for the Bosch Universal mixer... A starting-point for the infinite variety of breads and other foods you can prepare with the world's finest and most complete kitchen center! |
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| Copyright Pleasant Hill Grain. All rights reserved. | ||||||||||
Bosch Basic Bread Recipe: Ingredients for Five Batch Sizes |
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| Hot Tap Water 115° F |
Step A portion of flour |
Oil | Honey | Gluten | Dough Enhancer |
SAF Yeast |
Step B Portion of flour |
Sea Salt (heaping) |
Max. total whole wheat flour req'd | |
| 8 loaf | 8-1/2 c. | 12 c. | 1 c. | 1/2 c. | 1/2 c. | 3 T. | 4 T. | 6 c. | 3 T. | 20 to 24 c. |
|---|---|---|---|---|---|---|---|---|---|---|
| 5 loaf | 6-1/3 c. | 9 c. | 3/4 c. | 1/3 c. | 1/3 c. | 2 T. | 3 T. | 4 c. | 2 T. | 14 to 17 c. |
| 4 loaf | 4-1/2 c. | 6 c. | 1/2 c. | 1/4 c. | 1/4 c. | 1-1/2 T. | 2 T. | 2-2/3 c. | 1-1/2 T. | 10 to 13 c. |
| 2 loaf | 2 c. | 3 c. | 1/4 c. | 2 T. | 2 T. | 2 tsp. | 1 T. | 1-1/3 c. | 2 tsp. | 5 to 6 c. |
| 1 loaf | 1 c. | 1-1/2 c. | 2 T. | 1 T. | 1 T. | 1 tsp. | 2 tsp. | 2/3 c. | 1 tsp. | 2-1/2 to 3 c. |
Directions for our Basic Bosch Universal Whole Grain Bread Recipe
1. With dough hook in Bosch bowl, pour in hot water. Add the “Step A” quantity of freshly ground whole wheat flour, then the oil, honey, gluten, dough enhancer and yeast. With splash ring installed, jog switch to “Pulse” a few times to prevent splashing, then mix well on Speed 2.
2. Stop and add the “Step B” quantity of flour & add salt on top. Turn on to Speed 2 and within about 1 minute, gradually sprinkle in more flour until the sides of the bowl come mostly clean. This final amount of flour required depends on the humidity of the air and the protein content of the wheat. (Don’t take too long to sprinkle in this final flour, because mixing too long at this stage will cause gluten breakdown which produces very sticky dough, and dense bread).
Notes: It’s better to add slightly too little flour than too much; your bread will be lighter. The sound of the Bosch motor will become deeper and the tone will rise and fall somewhat after you’ve added most of the flour. This is normal. If you use flour from the fridge or freezer, let it warm to room temperature before using. If using freshly milled flour, let it cool to room temperature before using.
3. After bowl sides come clean, remove splash ring and knead on Speed 2 until gluten is developed, generally 7-10 minutes. (If using white flour, kneading time for gluten development may be much shorter). Gluten development is checked by pulling off a golf-ball sized piece of dough with oiled hands and slowly stretching 2-3 inches between fingers. Gluten is fully developed when you can stretch dough to translucent thinness without tearing. If it tears very easily, knead longer. Gluten will develop faster if your wheat has exceptionally good protein content. Finished dough will have a soft sheen. If over-kneaded, it becomes stringy and bread texture will suffer.
4. When gluten is developed, pour dough out on a greased surface. Shape dough into a circle and divide, by cross-cutting, into equal pieces (a dough divider is perfect for this). Two loaves’ worth makes a 9” x 13”pan of cinnamon rolls. Loaf pans 8” x 4-1/2” give a nice rounded top.
5. Shape the loaves by hand or by rolling out. To roll out, use a greased pin on a greased surface and roll to 8” x 16”. Then, starting at the far end, roll up tightly in a spiral like you would cinnamon rolls. Tuck each end under, and SLAM dough down (really hard!) on the counter a few times to eliminate air bubbles between layers of dough. Put in greased pans. Cover and let rise in warm, draft-free place until volume doubles (about 20 minutes).
6. Bake in preheated oven at 350˚F. After 25-30 minutes (depending on your oven), test by inserting probe of an instant-read thermometer into center of loaf. Remove when temperature at center of loaf reads a full 200˚F. If temperature is lower, return to oven a few minutes until 200˚F at center.
7. Cool on racks. Store in plastic bags or bread box when fully cooled. Freeze extra loaves in bags.
Useful facts about grain and flour yield
- 1 cup of whole wheat grain makes about 1.5 cups of flour.
- 1 pound of wheat grain makes 1 pound of whole wheat flour.
- 1 pound of wheat makes 1 typical bread loaf in an 8" loaf pan.
- A 45 lb. bucket of wheat contains about 95-98 cups of wheat (density naturally varies a little.)
- Wheat grain is also known as "wheat berries."
