From the Kitchen of: Jan Collins '74, '75

Category: Bread

3 tablespoons dry yeast

5 cups warm water

1/2 cup honey

1/2 cup canola oil

1 tablespoon

1 teaspoon salt

8 cups unbleached high gluten bread flour

4 cups coarse ground whole wheat flour

1/4 cup gluten

1/2 heaping cup 7- grain* 

 

Dissolve yeast in water. Stir in honey. Add oil and salt. Stir in 4 cups each white and whole wheat flour, plus gluten and 7-grain. Add the other 4 cups of white flour. Mix well. Knead by hand for 10 to 15 minutes or by heavy duty machine using a dough hook until dough comes together about 5 to 8 minutes. Add additional white flour if dough remains sticky. Place in greased bowl, cover, and let rise in warm place until doubled in size, about 1 hour. Punch down. Divide dough into quarters. Each quarter will weigh between 1 pound 12 ounces and 1 pound 14 ounces. Knead each quarter until smooth. Place in greased 5" x 10" heavy duty bread pan. Repeat with remaining dough. Cover and let rise until doubled in size about 1 hour. Bake in preheated 350 degree oven for 30 to 35 minutes. Remove from pans, place on wire rack and cool completely.