Wheat bread

I found this most awesome wheat bread recipe the other day on everydayfoodstorage.net. She even has a video of it. Check it out here. She also has a recipe for white bread but I haven't tried that one yet. The wheat was the best I have made. You can check out her option on the link above. I am now editing my recipe. I started making this with agave and an extra Tablespoon of powdered milk and I love it. This picture is of the second loaf 2 days after it was made and it still looked good. I also took a picture of my pan, but I'm now changing that to an amazon link - their picture is prettier. I love this pan because it has straight sides and nice corners. It makes a pretty loaf of bread that slices nicely all the way to the end.

Update 8/16/2011 - Still love the chicago metallic, but I now bought 4 of the regular size (1 lb) loaf pans.  That is what I use all of the time.  I've also lowered the amount of gluten I use in this loaf a lot of the time.  Works equally as well.  (Although now that I found a source for cheaper gluten I may up it to the full cup again.)






Ingredients

• 1 1/4 cup warm water
• 1 Tablespoon active dry yeast
  
• 1/4 cup agave
• 2 3/4 cups whole wheat flour
  
• 1/4 cup vital wheat gluten
• 1 teaspoon salt
• 3 Tablespoon nonfat non instant dry milk
• 1 Tablespoon butter
• 1 Tablespoon vinegar
• 1/4 cup potato flakes

Mix ingredients in order listed in mixing bowl of mixer with dough hook attachment (like kitchen-aid) for 12-15 minutes. Let rise until double, 1- 1 1/2 hours. Punch down, and shape into loaf or rolls. Let rise again until double and bake 375 degrees for 20-30 minutes until golden brown and sounds hollow when lightly tapped.
Here is a picture of the bread as "peanut butter with honey and bananas." Benjamin's favorite lunch.

Been making 4 loaves at once lately - here are the measures so I no longer have to think about it every time.

• 5 cups warm water
• 1/4 cup yeast
• 1 cup agave
• 11 cups wheat flour  (or 11.5 cups flour -if using 1/2 cup gluten not 1)
• 1 cup gluten (or 1/2 cup gluten)
• 4 teaspoons salt
• 3/4 cup powdered milk
• 4 Tablespoons butter
• 1/4 cup vinegar
• 1 cup potato flakes