Betty Jo’s Wheat Recipes (2009)
I was able to get the wheat recipes from my friend Betty Jo. Since several of you asked for them, here they are...
Betty Jo’s Wheat Bread
5 cups water, very warm
1 cup instant dry milk
1/3 cup honey
1/3 cup vegetable or canola oil
2 tablespoons + 1 teaspoon SAF yeast
1 tablespoon salt
3 cups all-purpose white flour
9 to 11 cups whole wheat flour
Butter, to rub on loaves after cooking
Pour the water into a heavy duty mixer (like a Bosch or a K-Tec) for the mixing and kneading (use the dough hook). Add the dry milk, honey, and oil; then mix for about 30 seconds. Mix in 5 cups of the whole wheat flour, until the mixture looks pasty. Then add the dry yeast (no need to proof it); mix well. Mix in the salt and the rest of the flour (I add the white flour, then the rest of the wheat flour). Add enough flour until the dough binds together and is not too sticky. When ready to put the lid on your mixer, add an extra 1/2 cup of whole wheat flour to knead with the bread. This final amount of flour required depends on the humidity of the air and the protein content of the wheat. (Don’t take too long to sprinkle in this final flour, because mixing too long at this stage will cause gluten breakdown which produces very sticky dough, and dense bread). Knead for 6 minutes. Gluten development is checked by pulling off a golf-ball sized piece of dough with oiled hands and slowly stretching 2 to 3 inches between fingers. Gluten is fully developed when you can stretch the dough to translucent thinness without tearing. If it tears very easily, knead a little longer. When kneaded, take the dough out of the mixing bowl and separate into four even pieces. Generously grease four 9 x 5-inch loaf pans; set aside. Oil your hands and shape into rounded loaves; place into the prepared pans. Preheat your oven to 350°F. Let the dough rise for about 30 minutes or until the loaves have risen above the tops of the pans. Bake for 32 minutes (until golden brown and gives a hollow sound when tapped on the bottoms the loaves). Take the bread out of the oven and turn the loaves onto a cooling rack. I rub butter on each hot loaf. Once the loaves of bread are completely cool, slip into plastic bags to keep them from drying out. You may also freeze bread (slicing before freezing makes it easier to pull a few pieces out). Yields 4 loaves.
NOTES: Most stand mixers, including the Kitchen Aid, are not strong enough to make 3 to 4 loaves of bread at a time. As the motor gets hot, lesser mixers will shut down or burn out if you are not careful. Using a heavy duty mixer eliminates kneading by hand. I never wash my loaf pans after using. Professional bakers say that not washing helps season the pans for future use.
Wheat Waffles (or Pancakes)
2 cups whole wheat flour
4 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons white sugar
2/3 cup dry powdered milk
2 cups water
2 large eggs
8 tablespoons canola oil (3 tablespoons for waffles)
Preheat your waffle iron. Whisk together the wheat flour, baking powder, salt, and sugar. Add the dry milk, water, eggs, and oil. Continue mixing just until blended. The batter will be a little lumpy. Cook the waffles as directed in the instructions that came with your waffle iron. Serve immediately with your choice of toppings.
NOTES: You may make pancakes by using 3 T. oil as opposed to the 8 T. To cook pancakes, heat some butter or vegetable/canola oil in a heavy frying pan over medium heat (or an electric griddle set between 350* and 375*). Add small scoops of batter and smooth into a flatter circle. Cook for a few minutes until you see little bubbles forming of the sides and surface. Flip the pancakes and cook until golden brown. If you or your family are sensitive to whole wheat's sometimes assertive flavor, try substituting 2 tablespoons orange juice for 2 tablespoons of the water in this recipe. The OJ tames whole wheat's potentially tannic taste, without adding any citrus flavor of its own.