14 grain bread is amazing.
It’s got this crunchy grainy goodness that makes you feel like a straight up hippie.
I love it!
The WonderMix didn’t even hesitate while mixing this bread dough. It is definitely a more textured and heavy dough, so I wondered if it would mix any differently than it does with regular bread dough, but it didn’t. It mixed just as well as it has with all the other breads I have tried.
This machine is a beast! I love the 900 watt motor! Not to mention, the irregularly shaped dough hook that creates a very nice and evenly kneaded dough every time
- 6 c. warm water (between 120° and 130°)
- 4 c. 14 Grain Blend
- 6 Tbsp. vital wheat gluten
- ⅔ c. canola oil (or applesauce)
- ⅔ c. honey (or sugar)
- 2 Tbsp. salt
- 3 Tbsp. dough enhancer
- 3 Tbsp. SAF Instant Yeast
- 8-14 c. 100% whole wheat flour
- Using the dough hook and dough divider, pulse together water, 14 Grain Blend, gluten, oil, honey, salt, dough enhancer, and yeast in the WonderMix.
- Turn the dial to SPEED 2 and add whole wheat flour, one cup at a time, until dough cleans the sides of the bowl and comes up from the bottom. Do not add more flour at this point. Dough should be very sticky.
- Knead on SPEED 2 for 4-5 minutes or until the gluten has developed. If dough is still very sticky after 4-5 minutes, add a little more flour.
- Slightly oil hands and counter and turn dough out onto the counter. Divide dough with dough divider into equal size loaves.
- Shape loaves and place in well-greased pans. Cover and let rise until doubled. (For a
- quick raise, you can preheat the oven to 350° and then turn the oven off. Put loaves in oven and let rise until doubled.)
- Bake at 350° for 30-35 minutes or until the inside temperature of the bread registers 180° on an instant read thermometer.
- Yields 5 large loaves or 6 medium loaves.