Reita's Wheat Bread

Reita's Wheat Bread
Makes 4-5 loaves (I usually halve for 2 loaves and our small family).

Mixer instructions (About 2 hours, only 1 rise, no hand kneading):
Mix brieftly until moist:
5 c hot water (hot bathwater temp, not scalding)
5 c ww flour
1/2 c sugar

Add and mix briefly:
2 Tbsp dry yeast

Turn on speed 1 and mix:
2/3 c oil
2 Tbsp salt
4 c ww flour
3 c white flour

Speed 1- continue to add 3-5 c more white flour.
Stop adding flour when dough has formed a mass and is not
sticking to the side or bottom of the bowl.
Then turn on Speed 2 for 6 minutes (to knead).

After done kneading, put flour (or oil) on hand and counter.
Remove dough, cleaning off kneading arm.
Divide into 4 or 5 equal portions, form into loaves, and let rise in
loaf pans covered with a clean dish towel in 150 degree oven until doubles in bulk
(about the size you want your loaves when they are done- about 1 hour).
Bake at 350 degrees for 35 minutes.
Slide butter knife around pan and tap pan on counter to release from pan.
Have cool on wire rack and butter top crust while hot. Yum!


By hand Instructions (About 3 hours. Knead by hand and rise 2 times):

In a jar or liquid measuring cup, mix together:
1 c hot water (hot bathwater temp, not scalding)
2 Tbsp yeast
1 Tbsp sugar
Set aside and let yeast start

Mix brieftly until moist and blended with a wooden or plastic mixing spoon:
4 c hot water (hot bathwater temp, not scalding)
5 c ww flour
1/2 c sugar
2/3 c oil
2 Tbsp salt
Yeast mixture- should be bubbling before added.
4 c ww flour
3 c white flour- Once all the ingredients are well blended, continue to add 3-5 c more white flour.

Stop adding flour when dough has formed a mass and is not sticking to the side or bottom of the bowl.
It'll be hard to stir at this point. Turn dough out on floured surface and knead 8 minutes.
(Kneading by hand means fold in half and turn, then fold in half and turn.)

After 8 minutes of kneading, put dough in greased metal mixing bowl covered with clean dish towel.
Put in warm 150 degree oven to rise 1 hour.

After rising, punch down warm dough on floured surface
Divide into 4 or 5 equal portions, form into loaves, and let rise in
loaf pans covered with clean dish towel in 150 degree oven until doubles in bulk (about the size you want
your loaves when they are done- about 1 hour). Bake at 350 degrees for 35 minutes.
Slide butter knife around pan and tap pan on counter to release from pan.
Have cool on wire rack and butter top crust while hot. Yum!

Courtesy of Jessica Humphries