~~wAy aWEsomE WheAt brEaD~~

I HAVE TWEAKED THIS RECIPE AND HAVE DOCUMENTED THESE CHANGES/ADDITIONS IN A NEW POST - MAKE SURE YOU CHECK IT OUT.

2 1/2 cups warm/hot tap water
1/4 cup EVOO

1 T red palm oil (if you don't have this increase the EVOO to 1/3 cup)

1/3 cup honey 

(baking with raw honey cancels out any nutritional benefit so pasteurized honey is practical in cost since raw honey is significantly higher - my friend who is a nurse and her husband was a master bee-keeper counseled me on this)

2 t kosher or sea salt

500 mg vitamin C (crushed)

I put all these ingredients in my Kitchen Aid (with the wire whisker attachment) and let it incorporate for about 4-5 minutes. Change to the dough hook attachment and add:

Mill:

2 1/2 cups hard red wheat berries

1 3/4 cups hard white wheat berries

(or about 5 1/2 cups of whole wheat flour - I used Bob's Red Mill before getting my mill)

1 (heaping) T of yeast

After allowing to mix for a minute or so on low, I set the mixer on high and let it knead for six minutes. This might seem arbitrary but I discovered that the glutens in the flour needed to be process long enough and yet not too long so that the bread isn't crumbly or a brick. The mixing bowl should be fairly clean as the dough has come together in a nice ball.

Then I take the dough out of the bowl and form it into a pretty ball, spray the mixing bowl (don't bother cleaning it), and return the ball into the bowl to rise for an hour.

After that hour punch down the dough and form into two loaves and allow them to rise another hour in sprayed loaf pans.

Bake at 350 degrees for 25 minutes.

I used to allow only one rise but the flavor and consistency of the double rise loafs were significant enough that I felt that it was worth the extra hour.

Don't allow the bread to stay in the pans too long after taking them out of the oven because condensation will form and make the crust soggy. And I tried putting butter on the tops and it kinda messed up the top of the loaf and didn't keep well for the week.