Alright. You keep being told to store wheat right? But I bet that you’re wondering what the heck to do with it. I do address different ways you can use wheat in a previous article, and one of those ways is obviously bread. Let’s face it. Bread making in our homes is a lost art. I forced myself to learn for three reasons.
1) I knew that if there was an emergency which required me to live off of my food storage, I darn well better learn how to make bread out of all of this wheat I was storing.
2) I needed to find some way to introduce hearty wheat into my diet so that I didn’t put my digestive system into shock when I did start living off of it.
3) Even though I could get away with paying only 99 cents for a loaf of bread occasionally, I knew that if I could make it fresh, it would be sooo much better for me and therefore worth it.
As it turns out, my decision to learn how to make bread was a good choice for other reasons as well.
1) My husband LOVES it, as do the neighbors, my employees, and even me! (Plus, it makes for great gifts)
2) I now have the confidence I need to make it and know that we’ll be just fine surviving on it.
3) I now have a more accurate understanding of what OTHER items I need to have on hand in my food storage. (Go figure. You can’t just make wheat bread with just wheat.)
4) My quest for learning how to make it has led me to develop a KICK BUTT-No-Fail recipe! (I never thought I’d be saying that when it came to bread making!) 
So, I’m going to share the recipe with you today. For those of you who are already pros, I dare say that you’ll find some twists that I incorporate that may be helpful to you. And at the very least, you will LOVE the breadsticks idea. For the record, this bread turns out nice and soft even though it’s 100% whole wheat. It’s often been mistaken as “store bought” bread. (When feeding kids that can be a good thing.)
First, let me just share with you—don’t be discouraged by the methods that I use for making my bread just because you may not have them on hand. I have had ALL of my new-fangled luxuries break down at some point and thus have had to make due with good old fashioned elbow grease. I use a Bosch Universal Mixer and a Nutrimill to make this easy bread making. The Bosch does all of my kneading for me, however, I have used my Kitchen Aid mixer instead of my Bosch, but it seemed to be awfully hard on the motor. You’ve got to have one of the heavy-duty Kitchen Aid mixers if you’re going to make bread in it. Otherwise you’ll have to knead the bread the good old fashioned way—by hand. Also, keep in mind that I’m giving you my recipe based on the use of electricity and such. Obviously, that won’t do you much good if your power is out and you’re camping for a while. Don’t worry. If you begin making bread more regularly “in comfort”, then when it comes time to do it under “less than desirable circumstances” you’ll be able to easily adapt, much better than had you never mastered it.
Kellene’s Kick-Butt Wheat Bread (and her famous breadsticks)
Ingredients:
6 cups of warm water (How do you know it’s warm enough or not too hot? If it’s warm enough to bathe a baby in without scolding him, then it’s just fine.)
2 T. “Real Salt”
3 T. of Lecithin Granules
2/3 C of Coconut Oil (you can use apple sauce as a substitute)
(Note: I now substitute just FOUR quarter-sized portions of the liquid lecithin oil for both the coconut oil AND the Lecithin Granules in this recipe. The oil lasts longer, is less expensive, and makes for a more nutritious bread. I just squeeze the oil into the bowl directly, again, just enough to make the size of a quarter, four times.)
2/3 C. Honey
2 ½ T. of Dough Enhancer (I use the Magic Mill brand which you can usually find in the grocery stores, but definitely locate in your specialty kitchen stores. You can also use lemon juice as a dough enhancer)
12 to 16 C. of wheat flour (I grind my own flour for this recipe each time with my Nutrimill—Yes, you can use white flour if you’d like, but you only need to knead the bread about half as long)
2 ½ T. of Instant Yeast (I use SAF brand and I store the open package in the freezer or the fridge for years)
2 T. Vital Wheat Gluten (Note: ONLY use wheat gluten if your flour is old or a lesser quality wheat. If you’re using fresh ground wheat or a good quality flour, then you won’t need the wheat gluten.)
Place 9 cups of freshly ground flour in the mixing bowl with the dough hook attached. Then add 6 cups of warm water. Mix on speed level 1 until you’ve got a paste consistency. Turn off the machine and add the yeast, salt, honey, oil, and lecithin granules (and wheat gluten if you’re going to use it). Turn machine back on to speed 1. Begin adding additional cups of flour one cup at a time. As the machine bears down, increase the speed to 2. Continue adding additional flour until the dough pulls away from the sides of the bowl. I usually use a total of 15 ½ cups of flour.
Note: Here’s the trick. You want to make sure that you do not add too much flour. I like to add just enough so that the dough starts pulling away and that I can handle the dough. This approach, as well as the lecithin granules and dough enhancer, is the reason why my bread turns out so soft. Most folks who make homemade wheat bread add too much flour.
Set your timer and let the Bosch knead the dough for 7 to 8 minutes. Stop the mixer. Add the dough enhancer. Then let the Bosch knead the dough for another 2 minutes (still on Speed 2). Grease your hands and then gently remove all of the dough from the bowl and place it on a greased cutting board in an even rectangular shape. Using a knife, score your dough into 5 evenly spaced sections. Then pinch off each section, form it into an oblong loaf.
Note: Pinch your bread dough, do not tear it. Only score your bread so that you can see the 5 sections. Don’t use the knife to actually cut the sections.
Place the loaf in 4 to 5 greased bread pans or you can use non-stick bread pans, depending on the size of loaves you desire. (I use 5 non-stick bread pans, but I still spray them with “Pam.” They should be about ½ to 2/3 full.) Place the loaves where they will not be blown on by the air conditioning so that they can rise at room temperature. Cover the pans with Saran Wrap to keep them moist as they rise. (I spray the Saran Wrap with “Pam” on the sides that will be on top of the bread to prevent the dough from sticking to the wrap.) Let the dough rise until doubled. This should be approximately 1 ½ inches above the top of the pan. When finished rising, place them in a pre-heated 350 degree oven. Bake for 30-40 minutes.
When the bread is finished baking, you will be able to tap it lightly on top and have it sound “hollow.” Take the pans out and place them on a cooling rack for about 10 minutes. Then remove the loaves from the pans and cool on their sides sufficiently prior to storing.
Special Note: This recipe makes great rolls as well! As a special little trick when I’m hosting a party, I take the dough and roll them into small breadsticks (about 4 -5 inches long). Then I dip the “breadstick dough” into melted butter. Then I place them on a big cookie sheet about an inch apart from each other. I then sprinkle McCormick’s Salad Supreme seasoning generously on top of them and bake them at 350 degrees for 13 to 18 minutes. You will LOVE the taste of these bread sticks!
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92 Comments
Free · April 28, 2009 at 10:36 pm
I’ll let you know how my Kick-butt Bread tastes! 🙂 Thank you!
Free
Free · April 28, 2009 at 10:36 pm
I’ll let you know how my Kick-butt Bread tastes! 🙂 Thank you!
Free
Shreela · May 15, 2009 at 6:32 am
I have 100 lbs of wheatberries already, but my grainmill won’t arrive until the end of September (group order thing). Then I’ll start adding a bit more whole wheat a little at a time, because I have to watch my insoluble fiber intake. I haven’t used dough enhancers yet, because I’ve been using AP flour so far.
For now, I’m using my breadmaker’s pizza setting to knead stuff like pizza and hamburger buns.
Shreela · May 15, 2009 at 6:32 am
I have 100 lbs of wheatberries already, but my grainmill won’t arrive until the end of September (group order thing). Then I’ll start adding a bit more whole wheat a little at a time, because I have to watch my insoluble fiber intake. I haven’t used dough enhancers yet, because I’ve been using AP flour so far.
For now, I’m using my breadmaker’s pizza setting to knead stuff like pizza and hamburger buns.
Kellene · May 15, 2009 at 4:11 pm
Shreela (thanks for the extra pair of eyes) You’re adding the wheat in very wisely! I hope you enjoy it!! And way to be smart by doing the group buy! Remember, wheat gluten isn’t necessary so long as you have good flour/wheat. However, when making bread, I always recommend the lecithin granules and the dough enhancers. It makes it so much softer and just darn delicious, even though it’s 100% whole wheat.
Kellene · May 15, 2009 at 4:11 pm
Shreela (thanks for the extra pair of eyes) You’re adding the wheat in very wisely! I hope you enjoy it!! And way to be smart by doing the group buy! Remember, wheat gluten isn’t necessary so long as you have good flour/wheat. However, when making bread, I always recommend the lecithin granules and the dough enhancers. It makes it so much softer and just darn delicious, even though it’s 100% whole wheat.
Laura Carpenter · July 19, 2009 at 11:06 pm
have you ever used the hard red wheat in your bread recipe? That is all the wheat I have on hand and I don’t want or need to buy other when I already have over 1000 lbs of the red…!
Laura Carpenter · July 19, 2009 at 11:06 pm
have you ever used the hard red wheat in your bread recipe? That is all the wheat I have on hand and I don’t want or need to buy other when I already have over 1000 lbs of the red…!
Kellene · July 20, 2009 at 1:09 am
In that case, you’ll be happy to know that that’s all I’ve used so far.
Kellene · July 20, 2009 at 1:09 am
In that case, you’ll be happy to know that that’s all I’ve used so far.
cari · September 3, 2009 at 7:20 pm
what do you recommend as far as a hand wheat-grinder for when electricity may not be an option?
cari · September 3, 2009 at 7:20 pm
what do you recommend as far as a hand wheat-grinder for when electricity may not be an option?
Kellene · September 4, 2009 at 6:12 pm
I use the Family Grain Mill brand.
Kellene · September 4, 2009 at 6:12 pm
I use the Family Grain Mill brand.
Regina · September 5, 2009 at 3:04 pm
Sounds good but for one thing. Is not lecithin made out of soy beans. NOT GOOD FOR YOU! Could some thing be used?
Regina · September 5, 2009 at 3:04 pm
Sounds good but for one thing. Is not lecithin made out of soy beans. NOT GOOD FOR YOU! Could some thing be used?
Regina · September 5, 2009 at 3:06 pm
That was “could some thing else be used”
Regina · September 5, 2009 at 3:06 pm
That was “could some thing else be used”
mmpaints · September 5, 2009 at 6:20 pm
Hey Kellene! I get away with not using the enhancers by going half and half with AP flour. I’m using soft red winter wheat(every farmer around here plants it) and it tastes like store bought. Gotta watch the rise time closely or you end up with a flatter loaf.
I’m using a Diamant grinder and I like to leave the wheat slightly under ground for wheat flakes in the bread and only grind what I intend to use that day.
Kellene · March 23, 2011 at 1:47 am
Keep in mind the dough enhancer provides some additional nutrients. So I use it for super soft wheat bread as well as nutrients. I like to sprinkle wheat flakes on the top of my bread just before baking. It makes it look so…so…perfect. 🙂
mmpaints · September 5, 2009 at 6:20 pm
Hey Kellene! I get away with not using the enhancers by going half and half with AP flour. I’m using soft red winter wheat(every farmer around here plants it) and it tastes like store bought. Gotta watch the rise time closely or you end up with a flatter loaf.
I’m using a Diamant grinder and I like to leave the wheat slightly under ground for wheat flakes in the bread and only grind what I intend to use that day.
Kellene · March 23, 2011 at 1:47 am
Keep in mind the dough enhancer provides some additional nutrients. So I use it for super soft wheat bread as well as nutrients. I like to sprinkle wheat flakes on the top of my bread just before baking. It makes it look so…so…perfect. 🙂
Kellene · September 5, 2009 at 6:58 pm
Regina, a couple of things to know about lecithin. Our bodies do need it. Lecithin is good for you. Each tablespoon (7.5 grams) of lecithin granules contains about 1700 mg of phosphatidyl choline, 1000 mg of phosphatidyl inositol, and about 2,200 mg of essential fatty acids as linoleic acid. It also contains the valuable fish-oil-like, omega-3 linolenic acid. It is the rule, not the exception, for one or more of these valuable substances to be undersupplied by our daily diet. I use a total of 3 T. in my 5 loaf recipe and I use it not only as an emulsifier, but also as a supplement. Wheat, even when sprouted, is shy in only one primary nutrient, and that’s lecithin. It’s better than using sheep brains–another good source of lecithin. 🙂 You are correct that lecithin supplements are made from soy. However, soy itself is not bad for you. It’s highly dependent on how it is processed. I pay particular attention to that. Also, keep in mind that I’m only using the 3T. -4T for the entire recipe, which means you’re getting about a 10th of your daily lecithin supply with each slice of bread.
Kellene · September 5, 2009 at 6:58 pm
Regina, a couple of things to know about lecithin. Our bodies do need it. Lecithin is good for you. Each tablespoon (7.5 grams) of lecithin granules contains about 1700 mg of phosphatidyl choline, 1000 mg of phosphatidyl inositol, and about 2,200 mg of essential fatty acids as linoleic acid. It also contains the valuable fish-oil-like, omega-3 linolenic acid. It is the rule, not the exception, for one or more of these valuable substances to be undersupplied by our daily diet. I use a total of 3 T. in my 5 loaf recipe and I use it not only as an emulsifier, but also as a supplement. Wheat, even when sprouted, is shy in only one primary nutrient, and that’s lecithin. It’s better than using sheep brains–another good source of lecithin. 🙂 You are correct that lecithin supplements are made from soy. However, soy itself is not bad for you. It’s highly dependent on how it is processed. I pay particular attention to that. Also, keep in mind that I’m only using the 3T. -4T for the entire recipe, which means you’re getting about a 10th of your daily lecithin supply with each slice of bread.
Lesli Wilkinson · March 22, 2011 at 10:43 pm
Kellene,
On the recipe it calls for “coconut”. Is that coconut oil?
Kellene · March 23, 2011 at 1:44 am
Lesli, thanks for being another set of eyes for us and finding the typo. I’ve updated the recipe now to correct that AND to add the new way that I usually make my bread as well. You can use either method. And yes, it’s coconut oil.
Lesli Wilkinson · March 22, 2011 at 10:43 pm
Kellene,
On the recipe it calls for “coconut”. Is that coconut oil?
Kellene · March 23, 2011 at 1:44 am
Lesli, thanks for being another set of eyes for us and finding the typo. I’ve updated the recipe now to correct that AND to add the new way that I usually make my bread as well. You can use either method. And yes, it’s coconut oil.
Kim R · April 24, 2011 at 12:27 am
I finally got everything together to make this (except lecithin granules, still have to get those) and the bread turned out PERFECT! OMG, it is so wonderful! I don’t have a Bosch (yet!), so I cut the recipe in half and used my KitchenAid. It still came out great! Thanks so much for sharing your recipe. I’ve tried several different ones and found they just were too dense. Yours is great! I’m hooked!
Kim 🙂
PS. Got a six pack of Augason Farms dough enhancer at a great price through Sam’s Club. Love it!
Kim R · April 24, 2011 at 12:27 am
I finally got everything together to make this (except lecithin granules, still have to get those) and the bread turned out PERFECT! OMG, it is so wonderful! I don’t have a Bosch (yet!), so I cut the recipe in half and used my KitchenAid. It still came out great! Thanks so much for sharing your recipe. I’ve tried several different ones and found they just were too dense. Yours is great! I’m hooked!
Kim 🙂
PS. Got a six pack of Augason Farms dough enhancer at a great price through Sam’s Club. Love it!
Kim R · April 30, 2011 at 6:29 pm
Quick question…have you tried mixing in other grains as well? That’s something I’m getting ready to experiment with, using this recipe as the base. Would love to have some Kick butt Oat Bran bread, along with some of the other grains I’ve got stocked (triticale, barley, etc). I’m thinking as long as it’s a mix it would be fine. Not sure about 100% of the other grains. Will have to try and let you know.
Kim 🙂
Kellene · May 3, 2011 at 4:33 pm
I’ve only played a little bit, but yes, it’s simple to use the foundation of this recipe and make a “kick butt” version of something else. I’ve had several Facebook friends do just that.
Kim R · April 30, 2011 at 6:29 pm
Quick question…have you tried mixing in other grains as well? That’s something I’m getting ready to experiment with, using this recipe as the base. Would love to have some Kick butt Oat Bran bread, along with some of the other grains I’ve got stocked (triticale, barley, etc). I’m thinking as long as it’s a mix it would be fine. Not sure about 100% of the other grains. Will have to try and let you know.
Kim 🙂
Kellene · May 3, 2011 at 4:33 pm
I’ve only played a little bit, but yes, it’s simple to use the foundation of this recipe and make a “kick butt” version of something else. I’ve had several Facebook friends do just that.
Denise · June 18, 2011 at 4:04 pm
I continue to learn so very much from your articles and everyone’s posts. I have been making bread for a very long time and it appears I need to change my ways… hahahaha
Denise · June 18, 2011 at 4:04 pm
I continue to learn so very much from your articles and everyone’s posts. I have been making bread for a very long time and it appears I need to change my ways… hahahaha
KRobertson · February 17, 2012 at 4:38 am
When using the kitchen aid would you continue to use the dough hook to kneed the bread?
Preparedness Pro - Kellene Bishop · February 17, 2012 at 6:45 am
@KRobertson Yup, the recipe I have on here will need to be cut in half though, but it will still be tasty.
KRobertson · February 20, 2012 at 2:36 am
@Preparedness Pro – Kellene Bishop In looking in the Pressure caner, this is inherited from my mother after her death, but has no instruction manual in it. Knowing the pressure setting for my elevation just follow the time settings listed? Again thank you for the time and information you give for everyone.
KRobertson · February 17, 2012 at 4:38 am
When using the kitchen aid would you continue to use the dough hook to kneed the bread?
Preparedness Pro - Kellene Bishop · February 17, 2012 at 6:45 am
@KRobertson Yup, the recipe I have on here will need to be cut in half though, but it will still be tasty.
KRobertson · February 20, 2012 at 2:36 am
@Preparedness Pro – Kellene Bishop In looking in the Pressure caner, this is inherited from my mother after her death, but has no instruction manual in it. Knowing the pressure setting for my elevation just follow the time settings listed? Again thank you for the time and information you give for everyone.
Becca · March 9, 2012 at 10:33 pm
Kellene,
What exactly is dough enhancer? I went to three different stores today and no one carried it, and in fact, no one knew what it was…every single person said “Do you mean yeast?”. I have been able to find everything else…the lecithin i found at GNC, for those of you who can’t find it…check your local GNC store. You said to ONLY use wheat gluten if your flour is old or a lesser quality wheat…how can you tell? I don’t grind my own wheat because I don’t have a grinding mill (yet) so I bought “King Arthur Flour, Premium 100% whole wheat flour; Made from 100% USA wheat carefully selected for the best baking qualities. Expiration date 02/03/13”. Would that be considered lesser quality or good quality? I bought the wheat gluten anyway, just in case, but I just don’t know if I should use it or not.
One last thing, I will be kneading the flour by hand. How long do you think I would need to do this, since I have never baked a loaf of bread in my life, so this will be my first time attempting it?
Thanks a bunch!
Kellene Bishop · March 10, 2012 at 3:40 am
I mean this in all sincerity–BLESS YOUR HEART! My goodness, you sure have had to work hard to find the things you need! You’re one committed woman!
Dough enhancer contains vital wheat gluten, vitamin c–which yeast LOVES–usually in the form of a citric acid, and a few other items that really make it great (including more yeast many times). Here are a couple of links for it for you:
http://www.amazon.com/s/ref=nb_sb_ss_c_1_14?url=search-alias%3Dgrocery&field-keywords=dough+enhancer&x=0&y=0&sprefix=dough+enhancer%2Caps%2C293
http://www.shirleyj.com/store/products/dough-enhancer/
http://www.augasonfarms.com/Products/Bakery/Dough-Enhancer-21-oz-Everyday-Size-Can
http://www.grandmascountryfoods.com/catalog/index.html?CategoryId=10&ProductId=1591
You’ll always compromise a little bit of your baking when starting out with flour instead of grain that you grind, but that’s likely not going to be noticeable to anyone who’s not a bread snob like myself. 🙂
Once my Bosch went on the fritz and I had to knead by hand. Frankly I was grateful for the break down because it forced me to prove to myself that I could knead by hand. I did it for about 10 minutes.
Becca · March 10, 2012 at 1:05 pm
Thanks, Kellene! Is there a difference between the different brands of dough enhancer? I am extremely grateful for the links you provided, but now I dunno which one to choose LOL :). Also, you didn’t mention if I should use the vital wheat gluten or not…unless you meant I should when you said there’s a compromise when starting out with flour instead of grain. I figure it’s gonna take me a few tries to get the bread right, since I’ve never done it before, but I would like to make sure I understand everything completely before I begin.
Thanks again…you’re still my “addiction” lol (my hubby still laughs at me when I tell him that 🙂 )
Kellene Bishop · March 10, 2012 at 3:45 pm
I’ve used the Augason Farms one the most and a little of the Shirley J. I love Shirley J, but their price is significantly more than the Augason Farms. So I bought a 50 pound bag of the Augason Farms. 🙂 Yup, I know, I’m officially a prepping geek now. 🙂
Becca · March 10, 2012 at 7:32 pm
Prepping geek is NOT a bad thing…I hope to be called one some day!
Went ahead and ordered 2 of the everyday cans of dough enhancer from Augason Farms. Thanks!
So do I need to add the vital wheat gluten? I don’t want to add anything I don’t need to, and I’m still not clear if my flour requires adding the vital wheat gluten. I explained what kind of flour I’m using in my first post. Sorry to ask again, but I am trying to get this right the first time 🙂
Kellene Bishop · March 10, 2012 at 10:49 pm
I LOVE being a prepping geek. 🙂 You only need vital wheat gluten if your flour is old. The dough enhancer has some vwg in it as well.
I may get tired and cranky sometimes, but I truly do want to help folks and I can’t rightly do that if I can’t answer their questions. So ask away and make friends with the search feature on our blog too.
Becca · March 10, 2012 at 11:15 pm
I really appreciate you taking the time to answer all my silly questions, especially since I’m sure you’re extremely busy. I have already become good friends with the search bar…but this site is full of sooo much great information, I spend a good three to four hours a day reading away (if not more). I can’t read it fast enough! 🙂
What is considered old flour? I know that’s probably another silly question…do you mean if it’s past the expiration date on the package? And if not, how can you tell?
Kellene Bishop · March 11, 2012 at 3:35 am
IMO it’s anything older than 4 to 6 months from the time you brought it home. It has a rather stale smell to it.
Becca · March 9, 2012 at 10:33 pm
Kellene,
What exactly is dough enhancer? I went to three different stores today and no one carried it, and in fact, no one knew what it was…every single person said “Do you mean yeast?”. I have been able to find everything else…the lecithin i found at GNC, for those of you who can’t find it…check your local GNC store. You said to ONLY use wheat gluten if your flour is old or a lesser quality wheat…how can you tell? I don’t grind my own wheat because I don’t have a grinding mill (yet) so I bought “King Arthur Flour, Premium 100% whole wheat flour; Made from 100% USA wheat carefully selected for the best baking qualities. Expiration date 02/03/13”. Would that be considered lesser quality or good quality? I bought the wheat gluten anyway, just in case, but I just don’t know if I should use it or not.
One last thing, I will be kneading the flour by hand. How long do you think I would need to do this, since I have never baked a loaf of bread in my life, so this will be my first time attempting it?
Thanks a bunch!
Kellene Bishop · March 10, 2012 at 3:40 am
I mean this in all sincerity–BLESS YOUR HEART! My goodness, you sure have had to work hard to find the things you need! You’re one committed woman!
Dough enhancer contains vital wheat gluten, vitamin c–which yeast LOVES–usually in the form of a citric acid, and a few other items that really make it great (including more yeast many times). Here are a couple of links for it for you:
http://www.amazon.com/s/ref=nb_sb_ss_c_1_14?url=search-alias%3Dgrocery&field-keywords=dough+enhancer&x=0&y=0&sprefix=dough+enhancer%2Caps%2C293
http://www.shirleyj.com/store/products/dough-enhancer/
http://www.augasonfarms.com/Products/Bakery/Dough-Enhancer-21-oz-Everyday-Size-Can
http://www.grandmascountryfoods.com/catalog/index.html?CategoryId=10&ProductId=1591
You’ll always compromise a little bit of your baking when starting out with flour instead of grain that you grind, but that’s likely not going to be noticeable to anyone who’s not a bread snob like myself. 🙂
Once my Bosch went on the fritz and I had to knead by hand. Frankly I was grateful for the break down because it forced me to prove to myself that I could knead by hand. I did it for about 10 minutes.
Becca · March 10, 2012 at 1:05 pm
Thanks, Kellene! Is there a difference between the different brands of dough enhancer? I am extremely grateful for the links you provided, but now I dunno which one to choose LOL :). Also, you didn’t mention if I should use the vital wheat gluten or not…unless you meant I should when you said there’s a compromise when starting out with flour instead of grain. I figure it’s gonna take me a few tries to get the bread right, since I’ve never done it before, but I would like to make sure I understand everything completely before I begin.
Thanks again…you’re still my “addiction” lol (my hubby still laughs at me when I tell him that 🙂 )
Kellene Bishop · March 10, 2012 at 3:45 pm
I’ve used the Augason Farms one the most and a little of the Shirley J. I love Shirley J, but their price is significantly more than the Augason Farms. So I bought a 50 pound bag of the Augason Farms. 🙂 Yup, I know, I’m officially a prepping geek now. 🙂
Becca · March 10, 2012 at 7:32 pm
Prepping geek is NOT a bad thing…I hope to be called one some day!
Went ahead and ordered 2 of the everyday cans of dough enhancer from Augason Farms. Thanks!
So do I need to add the vital wheat gluten? I don’t want to add anything I don’t need to, and I’m still not clear if my flour requires adding the vital wheat gluten. I explained what kind of flour I’m using in my first post. Sorry to ask again, but I am trying to get this right the first time 🙂
Kellene Bishop · March 10, 2012 at 10:49 pm
I LOVE being a prepping geek. 🙂 You only need vital wheat gluten if your flour is old. The dough enhancer has some vwg in it as well.
I may get tired and cranky sometimes, but I truly do want to help folks and I can’t rightly do that if I can’t answer their questions. So ask away and make friends with the search feature on our blog too.
Becca · March 10, 2012 at 11:15 pm
I really appreciate you taking the time to answer all my silly questions, especially since I’m sure you’re extremely busy. I have already become good friends with the search bar…but this site is full of sooo much great information, I spend a good three to four hours a day reading away (if not more). I can’t read it fast enough! 🙂
What is considered old flour? I know that’s probably another silly question…do you mean if it’s past the expiration date on the package? And if not, how can you tell?
Kellene Bishop · March 11, 2012 at 3:35 am
IMO it’s anything older than 4 to 6 months from the time you brought it home. It has a rather stale smell to it.
Becca · March 25, 2012 at 10:42 pm
Kellene,
My mother-in-law gave me her Sunbeam 2lb. EXPRESSBAKE bread maker today. I was so excited and couldn’t wait to try it out. I am currently trying out one of the recipes in the manual for whole wheat bread, but I would really like to try your recipe above, but it’s for 5 loaves. I have only made bread once (2 weeks ago) and I had to do it all by hand, kneading and all. I used your recipe, but I did something wrong because the bread came out very heavy and thick. Anyhoo, I want to try your recipe again using this bread maker, but I don’t know how to adjust your recipe to fit the 2 lb loaf size requirement of the machine. Can you help? Thanks!!
Kellene Bishop · March 26, 2012 at 6:30 am
I’d suggest cutting the recipe in half and doing it in your breadmaker that way.
Becca · March 25, 2012 at 10:42 pm
Kellene,
My mother-in-law gave me her Sunbeam 2lb. EXPRESSBAKE bread maker today. I was so excited and couldn’t wait to try it out. I am currently trying out one of the recipes in the manual for whole wheat bread, but I would really like to try your recipe above, but it’s for 5 loaves. I have only made bread once (2 weeks ago) and I had to do it all by hand, kneading and all. I used your recipe, but I did something wrong because the bread came out very heavy and thick. Anyhoo, I want to try your recipe again using this bread maker, but I don’t know how to adjust your recipe to fit the 2 lb loaf size requirement of the machine. Can you help? Thanks!!
Kellene Bishop · March 26, 2012 at 6:30 am
I’d suggest cutting the recipe in half and doing it in your breadmaker that way.
Terri Jordan · August 3, 2012 at 1:53 am
So, I was reading through this recipe,ran to my local natural food store…they were out of lecithin oil…so, I ordered it…picked it up today, as I came though the front door it slipped out of my hand…and, you guessed it, it hit the floor and that glass jar and gooey lecithin went everywhere, I ended up throwing out the rug by the door! Haha, messy stuff! However, I am a determined girl…I will pick up some more tomorrow, I can’t wait to taste this bread!! Also, I bid on a Bosch Kitchen mixer, won it for 96.00!! Hope it works great:)
Kellene Bishop · August 3, 2012 at 3:47 am
I only purchase the lecithin in the squeeze bottles with the tips so that there’s no mess, no need to measure since I can eyeball the 4 quarters worth of oil. Just FYI.
Terri Jordan · August 3, 2012 at 1:53 am
So, I was reading through this recipe,ran to my local natural food store…they were out of lecithin oil…so, I ordered it…picked it up today, as I came though the front door it slipped out of my hand…and, you guessed it, it hit the floor and that glass jar and gooey lecithin went everywhere, I ended up throwing out the rug by the door! Haha, messy stuff! However, I am a determined girl…I will pick up some more tomorrow, I can’t wait to taste this bread!! Also, I bid on a Bosch Kitchen mixer, won it for 96.00!! Hope it works great:)
Kellene Bishop · August 3, 2012 at 3:47 am
I only purchase the lecithin in the squeeze bottles with the tips so that there’s no mess, no need to measure since I can eyeball the 4 quarters worth of oil. Just FYI.
Terri Jordan · August 3, 2012 at 1:57 am
Liquid lecithin…not oil ! Whoops!
Terri Jordan · August 3, 2012 at 1:57 am
Liquid lecithin…not oil ! Whoops!
Terri Jordan · August 6, 2012 at 11:10 am
Hmm, ok, I’ll have to look for that, they only had the one option. Do you order it, or find it at a local store?
Terri Jordan · August 6, 2012 at 11:10 am
Hmm, ok, I’ll have to look for that, they only had the one option. Do you order it, or find it at a local store?
Farzana · December 2, 2012 at 1:39 am
Do you suggest the liquid lecihin or the granules? Which do you use/prefer?
Farzana · December 2, 2012 at 1:39 am
Do you suggest the liquid lecihin or the granules? Which do you use/prefer?
Farzana · December 2, 2012 at 1:41 am
Oops, just one more soya lechin question. I purchased the granules and was curious to know how much to use for lets say 3 cups flour? Much appreciated 🙂
Farzana · December 2, 2012 at 1:41 am
Oops, just one more soya lechin question. I purchased the granules and was curious to know how much to use for lets say 3 cups flour? Much appreciated 🙂
Kellene Bishop · December 2, 2012 at 5:22 am
I only know what I would use for my recipe which would be 3 T. of granules with 1/4 cup of an oil (vegetable)
Kellene Bishop · December 2, 2012 at 5:22 am
I only know what I would use for my recipe which would be 3 T. of granules with 1/4 cup of an oil (vegetable)
Kellene Bishop · December 2, 2012 at 5:23 am
There’s a recent article I wrote about fats and oils in your pantry. It should easily be accessible from the front page of our blog. It will give you details on which is better.
Kellene Bishop · December 2, 2012 at 5:23 am
There’s a recent article I wrote about fats and oils in your pantry. It should easily be accessible from the front page of our blog. It will give you details on which is better.
Farzana · December 2, 2012 at 8:02 am
Is it 3 TSP or 3 TBSP???
Kellene Bishop · December 2, 2012 at 11:12 pm
Capital T denotes tablespoon typically. Small t. denotes teaspoon. Sorry.
Farzana · December 2, 2012 at 8:02 am
Is it 3 TSP or 3 TBSP???
Kellene Bishop · December 2, 2012 at 11:12 pm
Capital T denotes tablespoon typically. Small t. denotes teaspoon. Sorry.
Farzana · December 3, 2012 at 3:36 am
Wow, I totally did not know this ha ha! Thanks for clarifying.
Farzana · December 3, 2012 at 3:36 am
Wow, I totally did not know this ha ha! Thanks for clarifying.
RitaFaubionWoodman · December 29, 2012 at 12:07 am
Well color me embarassed. I went back and re-read both Part 1 and Part 2 on the Fats/Oils and this time I read the comments and questions. WALLA there was the link you gave someone who already ask my question. Lord help me.
RitaFaubionWoodman · December 29, 2012 at 12:07 am
Well color me embarassed. I went back and re-read both Part 1 and Part 2 on the Fats/Oils and this time I read the comments and questions. WALLA there was the link you gave someone who already ask my question. Lord help me.
Trisha · April 25, 2013 at 5:29 pm
Kellene,
Where do you buy the liquid lecithin oil used in you bread recipe and what brand is it? Thanks so much, having a hard time finding it in a tube!
Kellene Bishop · April 25, 2013 at 5:44 pm
My local grocery stocks it, but the brand is Grandma’s Pantry and they have a website.
Trisha · April 25, 2013 at 5:29 pm
Kellene,
Where do you buy the liquid lecithin oil used in you bread recipe and what brand is it? Thanks so much, having a hard time finding it in a tube!
Kellene Bishop · April 25, 2013 at 5:44 pm
My local grocery stocks it, but the brand is Grandma’s Pantry and they have a website.
Brandy Miller · September 6, 2013 at 5:12 am
Hi Kellene!
Hi Kellene!
Have never made a loaf of bread in my life, looking to put that in my skill box! Do you have a suggestion for a quality bread mixer and a grinder? the bosch is quite expensive around $300/$400 unless I am looking at the wrong one. also, where do you get your wheat for your bread? Any videos for bread making?
Brandy Miller · September 6, 2013 at 5:12 am
Hi Kellene!
Hi Kellene!
Have never made a loaf of bread in my life, looking to put that in my skill box! Do you have a suggestion for a quality bread mixer and a grinder? the bosch is quite expensive around $300/$400 unless I am looking at the wrong one. also, where do you get your wheat for your bread? Any videos for bread making?
Comments are closed.