For this recipe you will need a wheat grinder and a high capacity mixer (like a Bosch or Blendtec). If you don't have these, you can use store-bought wheat flour (4 Cups) and a KitchenAid, but make only 1/3 the recipe...
Grind 7 1/2 cups hard wheat (I use 5 cups white and 2 1/2 cups red)
Mix with beaters until well blended:
6 C very warm water
2/3 C canola oil
2/3 C honey
6 C fresh flour
3 Tbs Vital wheat gluten
3 Tbs dough enhancer
2 Tbs salt
Switch to dough hooks:
Add the rest of your fresh flour
3 Tbs yeast on top of flour
Turn on the mixer and add high gluten flour (about 3-4 C) slowly until dough starts to pull away from the bowl. Allow to mix 10 min and check elasticity. If additional mixing is needed check every 2-3 min. (Video 1) and (Video 2)
Oil your hands and your countertop and remove dough from bowl. Knead it a few
times by hand and then divide into 6 equal parts. Form into 6 loaves and set in
oiled loaf pans. (Video 3). Cover with a lightweight towel and allow to rise until about
1-1 1/2 in above pan. (Dough will continue to rise in the oven.)
Preheat your oven to 425* Immediately after putting your bread in lower
temp to 325*. Bake for 15 min and then insert a temp probe. Bake until
temp reads 185*. Remove immediately from pans and cool completely on a cooling
rack before bagging
(refer to Ezekial Bread post for pics and details)
