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Posted: July 3, 2018
Recipe by: Pleasant Hill Grain
Here's a basic 100% whole wheat sandwich bread recipe that can be mixed and kneaded in the Bosch Compact mixer. The recipe makes 4 loaves. Pleasant Hill Grain includes recipes for 1, 2, 3 and 4-loaf batch sizes with the Bosch Compact.
Active Time
30 minutes
Total Time
1 hour and 30 minutes
Yields
4 loaves

Ingredients:

  • 4-1/4 c. hot tap water (115˚F)
  • 6 c. "Step A" whole wheat flour
  • 1/2 c. oil
  • 1/4 c. honey
  • 1/4 c. gluten (optional)
  • 1-1/2 T. dough enhancer
  • 3 T. SAF yeast
  • 3 c. "Step B" whole wheat flour
  • 1-1/2 T. sea salt
  • Up to 2 c. "Step C" whole wheat flour

Directions:

  1. 1. With dough hook in Bosch Compact 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. Turn on to Speed 1 and slowly mix for a few seconds to prevent splattering, then mix well on Speed 3.
  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. 3. After bowl sides come clean knead on Speed 2 until gluten is developed, generally 5-7 minutes. 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. 4. When gluten is developed, pour dough out on a greased surface. Shape dough into a circle and divide, by cross-cutting, into four 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. 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 25 minutes).
  6. 6. Bake in preheated oven at 350˚F. After 30-35 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. 7. Cool on racks. Store in plastic bags or bread box when fully cooled. Freeze extra loaves in bags.

Author's Notes:

Batch size given in number of loaves is based on use of 3” x 4-1/2” x 8” loaf pans, and a loaf weight of 1-1/2 lbs. This 4-loaf batch will weigh about 6 lbs. See note at top of this page about other batch sizes that the Bosch Compact can make. At PHG we use half spelt flour and half Kamut flour in our whole grain bread. The gluten develops beautifully with this combination of grains, and the flavor is great!

Images:

Spelt/Kamut bread made in Bosch Compact
Spelt/Kamut bread made in Bosch Compact
Bosch Compact mixing bread dough
Bosch Compact mixing bread dough
Bosch Compact mixer kneading dough for four loaves
Bosch Compact mixer kneading dough for four loaves
Spelt & Kamut bread dough in Bosch Compact
Spelt & Kamut bread dough in Bosch Compact
4 loaves of bread made in Bosch Compact mixer
4 loaves of bread made in Bosch Compact mixer

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Whole Wheat Sandwich Bread for Bosch Compact — 4 Loaves

  • Prep
    30 minutes
  • Total Time
    1 hour and 30 minutes
  • Yields
    4 loaves

Description

"Here's a basic 100% whole wheat sandwich bread recipe that can be mixed and kneaded in the Bosch Compact mixer. The recipe makes 4 loaves. Pleasant Hill Grain includes recipes for 1, 2, 3 and 4-loaf batch sizes with the Bosch Compact."

Ingredients

  • 4-1/4 c. hot tap water (115˚F)
  • 6 c. "Step A" whole wheat flour
  • 1/2 c. oil
  • 1/4 c. honey
  • 1/4 c. gluten (optional)
  • 1-1/2 T. dough enhancer
  • 3 T. SAF yeast
  • 3 c. "Step B" whole wheat flour
  • 1-1/2 T. sea salt
  • Up to 2 c. "Step C" whole wheat flour

Directions

  1. 1. With dough hook in Bosch Compact 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. Turn on to Speed 1 and slowly mix for a few seconds to prevent splattering, then mix well on Speed 3.
  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. 3. After bowl sides come clean knead on Speed 2 until gluten is developed, generally 5-7 minutes. 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. 4. When gluten is developed, pour dough out on a greased surface. Shape dough into a circle and divide, by cross-cutting, into four 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. 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 25 minutes).
  6. 6. Bake in preheated oven at 350˚F. After 30-35 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. 7. Cool on racks. Store in plastic bags or bread box when fully cooled. Freeze extra loaves in bags.

Author's Notes

Batch size given in number of loaves is based on use of 3” x 4-1/2” x 8” loaf pans, and a loaf weight of 1-1/2 lbs. This 4-loaf batch will weigh about 6 lbs. See note at top of this page about other batch sizes that the Bosch Compact can make. At PHG we use half spelt flour and half Kamut flour in our whole grain bread. The gluten develops beautifully with this combination of grains, and the flavor is great!

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