Part 3: In a Medium bowl
1/2 teaspoon of sugar
1/2 cup of warm water
3 Tablespoons of Active Dry Yeast
Mix sugar in warm water until dissolved, add yeast to warm water in bowl and set aside.
(I mixed it together just a little bit)
It will begin to double in size. Mine went up to 2 cups.
Part 4: In a Large mixing bowl
3/4 cup Evaporated Milk
Beat eggs and milk together
Addition of ingredients
3 cups of Whole Wheat Flour
2 cups of Gluten Flour
Up to 8 more cups of whole wheat flour
Add Warm blender mixture (Parts 1&2 blended) to Milk mixture (part 4).
Rinse blender with 1 1/2 cups of warm water and add back into large mixing bowl.
Mix together and began adding 3 cups Whole Wheat Flour and 2 cups Gluten Flour. Mix again.
Slowly add in yeast mixture (part 3). Rinse yeast bowl with 1 cup of warm water and mix back into dough.
Continue to add 2-6 cups of wheat flour until it reaches a gluten like stage (like thick bubble gum).
Mix for 10 minutes.
Let dough rest for 20 minutes covered with plastic or damp towel.
Knead with more whole wheat flour until it gets to the right consistency (up to 4 cups if needed).
Do not add too much flour, wheat bread is supposed to be sticky.
When it feels good, place back into bowl and coat with Olive Oil and cover.
Let it rest for another 20 minutes until it doubles in size.
Cut into 4-6 loaves and place into butter pans. Cover and let them rest in their pans for 5-7 minutes before pre-heating the oven. Allow them to rise for an additional 15-20 minutes and then bake @ 350 for 22-25 minutes.
*If your house is warm, you might have to reduce the raising time of the dough as it will rise faster. The dough is also affected in a colder house (you might have to allow as much as 30 min for dough to raise).
A few Ideas: Re-use old bread bags to store your homemade bread. Make mini loaves using a mini loaf pan.
This bread is perfect for sandwiches and excellent when toasted.
I honestly felt like making chili or stew when I made this bread. It has the texture of a soft roll.