Sarah Felt's Whole Wheat Bread

This recipe comes from a great cook - I can say; that because everything I've ever tasted that she's made has been delicious.  Thanks Kristi O.  from the Regal Country Ward

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3 1/2 C whole wheat flour

1/4 C gluten

1 T + 1 tsp. instant yeast (I like SAF)

1 T sugar

2 1/2 C hot water (I use hot water from the tap)

Put this in a kitchen aid and mix well. Put a towel over top and let it rise for 10 minutes.

Then add:

1 T salt

1/3 C oil

1/3 honey or brown sugar

1 1/4 T lemon juice (about half a lemon)

2 1/2 C whole wheat flour

(You can substitute as much white flour as you may want.)

Beat for 5-10 minutes until dough pulls away from the side of the bowl. Let rest for 2 minutes. Beat for 1 minute more. Divide into 2 and shape. Place in greased pan. Pre-heat oven for about 2 minutes. Turn off and place bread in oven to rise for 20 minutes. Do not remove loaves from oven. Turn oven back on to 350* and bake for about 30 minutes. Remove from pans and cool on rack. For a softer crust, butter the top when it comes out of the oven.

Wheat Angel food cake

8 egg yolks beat until creamy in color
Add 1 cup water (cold) and mix for 2 minutes.
Mix together following:
2 cups sugar (blend)
2 cups white wheat flour
½ cup whole grain barley (fine)
½ tsp salt

Add flour mixture to egg mixture and beat for 3 minutes on high
Add 1 ½ tsp vanilla (blend)

Blend separate from egg/flour mixture;
8 egg whites & 1tsp cream of tartar (beat whites until stiff, then fold into cake mixture)
Bake at 325 degree (ungreased pan) for 1 hour 15 min.

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from: Stake Taster Table before General RS Meeting

Whole Wheat Bread

Here is the original recipe from Lanae.  I use a kitchen aid mixer and it can't handle this much dough at once so I'll add the (sort-of, really close to) 1/2 recipe at the bottom too.

Fool Proof Bread (100% whole wheat)

4 cups warm water	2 Tbsp. SAF yeast
1 Tbsp. salt	7 cups white wheat kernels, ground
1/3 cup oil	(makes about 10 cups flour*)
1/3 cup honey	* can be frozen for 3 to 4
2 Tbsp. dough enhancer (opt)	months in airtight container

Grind wheat into flour (med. setting) add water and several cups of flour in mixing bowl with dough hook in place, add salt, oil, honey, dough enhancer and yeast, then mix briefly (if your wheat is old add 3 - 4 Tbsp. of gluten). While mixing on low speed add more flour until dough pulls away from side of bowl (it's better to add too little flour than too much, it needs to be sticky). On speed one knead bread with dough hook for 10-12 minutes, while it's kneading preheat oven to 150 degrees and grease 4 loaf pans. When dough is finished, shape into 4 loaves SECRET - When you roll out the dough to shape it put water on the counter instead of flour, this will make the dough lighter. Turn the oven off put loaves in warm oven for 25 minutes or until double in size. Turn on oven to 350 degrees and bake for 30 minutes or until golden brown. Makes 4 (4 x 8" loaves) For CINNAMON ROLLS, roll it out flat and sprinkle cinnamon and brown sugar, then roll it up and cut into slices. Bake for only 15 minutes.

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Ingredients for 2 loaves

2 cups warm water

1 Tbsp. yeast (I used SAF, in the gold package, you can get it at Kitchen Kneads, it is supposed to rise faster).

1 Tbsp. dough enhancer (also from Kitchen Kneads, it wasn't until I started using this and the gold pkg yeast that I had really got good tasting/rising bread)

1 1/2 tsp. salt

2 Tbsp. honey

2 Tbsp. oil

5 + cups of flour (I used ground hard red wheat and a cup of white flour)

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Follow the directions above.

Enjoy!