The Best Ever Whole Grain Bread and Pizza Crust

See Whole Foods Kids for the recipe which inspired this version
7-½ cups warm water (between 105 and 115 degrees Farenheit)
2 tablespoons and 1-½ teaspoons active dry yeast
¾ cup honey
¾ cup butter, softened
2 tablespoons and 1-½ teaspoons salt
¾ cup nonfat dry milk powder
14 cups whole wheat flour
3 ½ cups leftover whole wheat footballs cereal (cooked with white bean flour) blended in blender
1 cup vital wheat gluten.
3 cups Old Fashioned oats


Note: These directions are based on using a Bosch mixer.  I have also made this recipe in a large stainless steel bowl with great success.  It just takes more arm muscle.

1.  In Bosch mixer with whisk hooks combine warm water, yeast and honey. Let yeast dissolve for about 5 minutes.
 Tip: Your yeast may have trouble if the water temp is not between 105 and 115 fegrees farenheit.

2. Add  softened butter in small clumps, salt, dry milk powder Whisk in the mixer until well combined.

3. Switch to dough hooks and add the blended whole wheat cereal.  Then add flour 1 cup at a time while mixing on speed #1.  Blend in oats.

4) Let rest for 10 minutes.  While mixing on speed #1 add more flour if needed until dough pulls away from the sides of the bowl (If it is too much for your mixer bowl, remove to floured counter and continue to knead and add flour to correct consistency)remaining ingredients. Stir to combine, then knead on floured counter for about ten minutes, adding more flour if needed to form a soft ball that sticks to itself.

3. Remove from Bosch mixer and divide into two large greasedmixing  bowls, cover with moist towel and let rise until doubled in bulk, about an hour.

4. Punch down and knead for one minute, then form into six loaves and place in well-greased and floured bread pans. You can also use some of the dough as pizza crusts if desired. Cover with a moist towel and let rise until doubled in bulk, 30 to 45 minutes.
Tip:  I made five loaves of bread and two pizza crusts.

5. Bakeat 350 Degrees Farenheit for 35 to 45 minutes or until bread is golden brown.

6. Take out of pans and let cool on racks.

Note: I made 5 loaves and two pizzas with this recipe.

Be Nutritiously Inspired,

Janelle Joy

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