Wheat Bread revisited

Nearly a year ago I posted my wheat bread recipe.  Since then I have made some minor adaptations, so I thought I would post it again.  If you don't have powdered eggs, just use a regular egg, and realize that you may need to add a little extra flour.  With regard to the molasses and honey, I fill a 1/3 cup measuring cup with oil, pour it into my bowl, then use that same measuring cup to measure my molasses and honey.  I fill it about 2/3 full of molasses, then fill it the rest of the way with honey.  The measurements below are not exact, nor do they equal exactly 1/3 cup.

Whole Wheat Bread

Printable recipe

about 6 ½ cups whole wheat flour (I like to use 2 cups red wheat, and the rest white)

1 ¼ T yeast

2 1/3 cups lukewarm water

1 T salt

1 T powdered egg

1/3 cup oil

3 T  molasses

2 T honey

1 ¼ T bottled lemon juice

Mix 3 ½ cups flour and yeast together in an electric mixer with dough hook attached. (On a KitchenAid, you should never exceed speed 2 when using the dough hook.) Add water all at once, and mix for one minute, scraping sides as needed. Cover with a dish towel and let rest for 10 minutes. Add salt, powdered egg, oil, molasses, honey, and lemon juice, and mix for one minute. Add a little less than 3 cups of flour, one cup at a time, mixing between each cup. Beat until dough comes away from the sides of the bowl (mostly), about 10 minutes. If after 11 minutes dough has not come away from the edges of the bowl, you may add additional flour, a couple of tablespoons at a time. The dough should feel a little sticky, but soft.

Preheat oven for 1-2 minutes (at any temperature), then turn off oven. Divide dough, and, with oiled hands, place in 2 oiled 8x4 inch bread pans. (You may shape the dough if you wish, but it is not required.) Let rise in warm oven for 15-20 minutes, or until dough reaches the top of the bread pans. Do not remove bread from oven. Turn oven on to 350ºF, and bake for 35 minutes. Remove bread from pans, and cool on racks.