Recipe for Mom's Whole Hard White Winter Wheat Bread
5 c hot water 2 T lemon juice 1 c honey 2 1/2 T yeast 2 T dough enhancer (optional--makes the bread less dense) 1/4 c Canola Oil (olive is good too!) 1 T salt 14-15 c fresh whole hard white winter wheat** (red winter wheat works as well, we just like the white wheat better)
Grind wheat*. Combine all but flour in a mixer with dough hook*. Blend well. Add flour in three parts, mixing well after each addition. Mix until dough cleans itself off the sides of the bowl (adjust flour). Let mixer run 6-7 minutes (I always need more like 10-12). Let rise in covered bowl for 20-30 minutes, or about doubled- it will be a LOT of dough). Punch down and shape into 5 loaves. Last rise in loaf pans in a warm place. Bakes at 325 for 25-30 minutes. "cool" or wait as long as you can before you devour a hot loaf.
*Note: we (my 2 sisters and I) all use L'Equip's Nutrimill to grind the wheat and Bosch Mixers to handle the dough. My mom had her Bosch for her whole marriage and she used that thing well. **Wheat: the best and by far cheapest place to get white winter wheat is through the LDS Church Bishop's Storehouse/Distribution services.
This makes 5 loaves, which is more than my family can eat at once. I bake 2 loaves and then I freeze the other 3 dough mounds after the first dough rise. I shape the dough into loaves and freeze for 3 hours on a cookie sheet, then transfer to a ziploc bag. I pull them out one at a time as we run out of bread. I stick the frozen dough mound in a greased pan in the morning and by dinner time it is thawed, it has risen, and is ready to go in the oven for a fresh hot loaf of bread that can go with dinner.