My Bosch. These things last forever. For the first 5 years of my marriage I was using my mom's old one that was 30+ years old.
All of the ingredients, minus the whole wheat flour. If you are using instant non-fat dry milk, go ahead and add it with the other ingredients. If you are using NON-instant, then you will want to mix it with the flour before adding. Capeesh?
100% Whole Wheat Flour that I ground in my Nutrimill.
Adding the flour. I usually add 3 cups of flour before I turn my mixer on and gradually add the rest of the cups. In Texas I use a little over 9 cups of flour, but depending on your altitude you will have to adjust that. Practice makes perfect.
Everything all mixed up after kneading in the mixer for 10 minutes. You want your dough to be slightly sticky. I like mine to stick to the sides of the bowl just a little bit.
Cover with a towel and let rise until double.
Now give it three good punches...or more depending on how your day has been so far.
Grease your pans and divide the dough up evenly into the pans. Again, I weigh mine to make them all be equal in size, but you do not need to do this. I made bread for 8 years without using a scale and they turned out just fine.
Make the dough into a ball and spank with your hand to help get air bubbles out. Yes, I just told you to "spank" your dough.
Roll the dough out on a nicely greased counter. I recommend using Crisco. After each loaf, I add more Crisco to the counter. I also wear gloves while I shape my loaves like I do with the cinnamon bread. It's just better for me that way.
Roll the dough up tightly. Pinch the bottom seam and roll the ends under.
This is what it should look like when you are done. Remember, the more you make bread, the better you will get. I definitely do not consider myself a good dough shaper of bread. Did that even make sense?
Here they are ready to rise again. I lightly spray the tops of mine with cooking spray or I lightly grease them with Crisco.
Cover with a towel while they are rising. My house was 66 degrees, so it took my bread about 1.5 hours to rise. In the summer, it takes about 20-30 minutes.
Here they are, ready for the 350 degree oven.
Hot out of the oven. The top needs something...
...oh yes, butter. Spread the tops of each loaf with butter.
Cut. Eat. Enjoy.