Wheat bread {Greeley Stake food storage recipe}
Mix in a kitchen aid:
6 C. warm water
2/3 C. oil
2/3 C. honey
4 tsp. salt
3-4 T lemon juice
1 crushed vitamin C
Then add wholegrain flour (or a mixture) approx 3 1/2 -4 Cups, until reaches a pancake consistency. Add 3 T. yeast and mix 3-4 minutes. Add additional flour until mixture cleans the sides of the bowl. Turn on high and mix/knead for 5 minutes. Turn dough out of bowl and shape into 4 loaves. Put loaves in 200* oven to raise. Bake 350* for 30-35 minutes.
6 C. warm water
2/3 C. oil
2/3 C. honey
4 tsp. salt
3-4 T lemon juice
1 crushed vitamin C
Then add wholegrain flour (or a mixture) approx 3 1/2 -4 Cups, until reaches a pancake consistency. Add 3 T. yeast and mix 3-4 minutes. Add additional flour until mixture cleans the sides of the bowl. Turn on high and mix/knead for 5 minutes. Turn dough out of bowl and shape into 4 loaves. Put loaves in 200* oven to raise. Bake 350* for 30-35 minutes.
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