Simply Perfect Setpoint Bread

Kristen Beckstead

Regular Batch-30-35- minutes, 350 degrees Yields 5-6 loaves

14-16 cups whole wheat flour (10-12- cups whole wheat)

2 rounded TBS dry yeast

2 TBS dough enhancer (optional)

6 cups warm water (120-130 degrees)

½ cup vegetable oil

½ cup honey or sugar

1 ½ TBS salt

Medium Batch-30-35 minutes, 350 degrees Yields 4 loaves

10-12 cups whole wheat flour

2 TBS dry yeast

4 cups warm water

1/3 cup vegetable oil

1/3 cup honey

1 TBS salt

Small Batch 30-35- minutes, 350 degrees Yields 2 loaves

6-7 cups whole wheat flour

1 rounded TBS dry yeast

2 cups warm water

3 TBS vegetable oil

3 TBS honey

2 scant tsp salt

Mix yeast, with 9, 6, or 3 cups flour (depending on batch size) in mixing bowl. Add water and mix for 1 minute. For lighter bread, turn off mixer, cover bowl, and let dough sponge for 10 minutes. This is especially important if kneading by hand. Sponging makes lighter bread and reduced kneading time. Add oil honey, and salt. Turn on mixer and quickly add remaining flour, 1 cup at a time until dough forms a ball and cleans the sides of the bowl. The amount of flour may vary. Knead 7-10 minutes- if mixing by hand, knead at least 12-15 minutes or until dough is smooth and elastic. Form into loaves on lightly oiled surface and let rise until doubled. Bake in preheated 350 degree oven for 30-35- minutes. Immediately remove from pans and let cool on wire racks.

To improve bread texture:

Add 1 cup buttermilk or yogurt in place of 1 cup of water

Add approximately 500 mgs of vitamin C with your flour

Add 2 TBS lemon juice instead of vitamin C

Add 2 TBS dry or liquid lecithin to the dough

Replace 1-3 cups whole wheat flour with white flour

May substitute ½ - ¾ cup unsweetened applesauce for sugar or honey-per average batch.