{"id":771,"date":"2011-03-01T21:00:00","date_gmt":"2011-03-01T21:00:00","guid":{"rendered":"https:\/\/cheerykitchen.com\/2011\/03\/01\/whole-wheat-bread-recipe-with-huckleberry-butter\/"},"modified":"2015-12-01T13:47:42","modified_gmt":"2015-12-01T20:47:42","slug":"whole-wheat-bread-recipe-with-huckleberry-butter","status":"publish","type":"post","link":"https:\/\/cheerykitchen.com\/whole-wheat-bread-recipe-with-huckleberry-butter\/","title":{"rendered":"Whole Wheat Bread Recipe with Huckleberry Butter"},"content":{"rendered":"
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I have been a bread baker for what feels like a gazillion years, making at least 6 loaves a week while feeding our hungry growing family. Now I can make a large batch of Whole Wheat Bread with Huckleberry Butter, and share with friends and family. \u00a0This recipe makes bread that others enjoy! Here is my most requested fast, easy, 3-step recipe.<\/p>\n

Whole Wheat Bread with Huckleberry Butter<\/h2>\n
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No, I don’t grow the wheat, but I do everything else to make this from scratch bread. It’s my best bread, 100% whole wheat, stone ground, which used to be heavy. \u00a0What makes the difference? \u00a0Well here are some tips for how you can make your own super healthy Whole Wheat Bread with Huckleberry Butter.<\/div>\n
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Step 1<\/span>: Grind 12 cups of hard white or red wheat, finely ground. I use a Grain Grinder<\/a> that is 36 years old…best ever!<\/div>\n
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Make sure you have these ingredients on hand. Vital Wheat Gluten<\/a> binds the dough. It provides added natural protein, increased volume, improved shape and enhances flavor. Dough Enhancer<\/a> gives this bread a very fine, light texture and preserves moistness. It has a shelf-life of about 3 years. A 21-oz. can contains 4 1\/2 cups and makes this recipe 24 times.<\/div>\n
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I really like Saf-Instant yeast.<\/a><\/div>\n
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Step 2<\/span>: Mix and Knead<\/div>\n
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Each batch produces 4, (8 x 4-inch) standard size loaves.<\/div>\n

Mix together first four ingredients in mixer with a dough hook. Check the temp of your water and add the yeast. Add 1\/2 of the flour and beat. Put in 1-2 more cups of flour, gluten flour, dough enhancer. Beat again. With mixer on medium speed, add remaining flour just until dough pulls away from the sides of the bowl. Knead 6-10 minutes on medium speed.<\/p>\n

Step 3<\/span>: Rise and Bake<\/p>\n

Pre-heat oven for 1 minute to LUKE WARM and turn off. Spray or oil pans. Pour dough out onto oiled counter, divide and shape into loaves and put into pans. Let loaves rise 35 minutes in warmed oven. Do not remove bread from oven; turn oven to 350 F. and bake for 30 minutes. Tip out of pans and cool on cooling rack. I like to butter the tops for a softer crust.<\/p>\n

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If you do not have a mixer with a dough hook and are kneading this by hand, gradually add last cup of flour to keep dough from sticking to counter. You will add more flour when kneading by hand than when using a mixer simply to be able to handle this moist dough. With wheat bread, always add the least amount of flour possible to keep bread moist. Knead 10 minutes before shaping dough into loaves.<\/p>\n

Serve with yummy Huckleberry Butter.<\/p>\n

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Whole Wheat Bread Recipe with Huckleberry Butter<\/div>\n
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Recipe Type<\/span>: Bread and Rolls<\/span><\/div>\n
Cuisine: American<\/span><\/div>\n
Author: Ren\u00e9e<\/span><\/div>\n
Prep time: