Amy's Homemade Wheat Bread

Amy's Homemade Wheat Bread

Measure out 6 level cups of wheat and finely grind it. (appx 10 cups of wheat flour)

In a Bosch:
freshly ground wheat flour
2 heaping T Saf instant yeast (has to be Saf brand)
5 C luke warm water (106-108 degrees - use a digital insta-read thermometer)
1/2 C olive oil
1/2 C honey

Mix for about 20 seconds until it is mixed through and then let it sponge until it doubles in size, 15 minutes.

In a mixing bowl Combine:
4 level tsp sea salt (Redmond's or Himalayan pink salt from Costco)
4 C white better for bread flour unbleached
Mix together and add to the dough after it has sponged.

Beat the dough for 8 minutes then pour onto a clean oiled surface

Divide into 4 equal portions appx 1.75 pounds each. Knead dough to get out all the bubbles and form into loaves. Place into greased loaf stone or stainless steel loaf pans, cover with wet bread cloth or oiled plastic wrap and let rise. Dough is up to the edge on all 4 sides and top is nicely rounded on top.

Preheat oven to 425 degrees. When loaves have risen, put the loaves in the oven

Bake at 425 degrees for 12 minutes. Do not open the oven.
Reduce heat to 350 degrees and bake for another 22 minutes or until the dough easily reaches 180 degrees or more.

Remove loaves from the oven and take them out of the pans. place them on cooling racks. Just for fun, lightly butter the tops of the loaves. It makes them pretty!

Let bread cool for at least 10 minutes before cutting into it.
Let bread cool completely before placing in bags. Store in a cool place.

(For convection oven: Conv Bake 425 degrees, then Conv bake 325 degrees, same times.)