Whole Wheat Bread 20 Recipe

  • 4 tablespoons yeast
  • 6 cups lukewarm water
  • 20 cups freshly milled whole wheat flour (I used hard white wheat berries)
  • 2 cups olive oil
  • 1 3/4 cups honey
  • 4 tablespoons dough enhancer
  • 4 tablespoons gluten
  • 4 tablespoons lecithin
  • 3 Eggs
  • 2 tablespoons salt
In large mixer, add yeast, water, olive oil, honey, dough enhancer, gluten, lecithin, eggs and 4 cups flour. Mix for 30 to 45 seconds. Let rest and sponge for 15 minutes. Then add salt and remaining 16 cups (plus or minus) flour to get a nice dough that does not stick. Knead 4 to 6 minutes. Divide into six even loaves and put into greased pans. Let rise in warm oven for 30 minutes. Then bake for 30 minutes at 350°. Remove from pans and let cool before cutting. Yields 6 loaves.
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