Bread/Tortillas etc.

Vonda Tiechert's Whole Wheat Bread

I looked for ten years for a bread recipe that was truly whole wheat and wasn't a brick.  When we lived in Katrina Gabbitas' basement apartment she let me try her sister's bread...mmmm.  I have made this bread in a bowl instead of a mixer; and though it is more work intensive it is delicious.

4 Cups warm water

2 1/2 tsp yeast

1/4-1/3 c gluten

1 scant T Salt    (I use a heaping T)

1/2-3/4 C sugar or Honey

1/2 C oil

9-10 C whole wheat flour

1. Mix everything EXCEPT FLOUR and leave till very bubbly (10-20 min)

2. Add 5 C flour-beat on medium high for 10 min (adds air)

3. Add the rest of the flour 1 cup at a time.

4. Rise until double

5. Loaf out

    (Oil and flour your bread pans so that the loaves come out more easily.)

6. Rise until 2 1/2 times

7. Bake at 350 degrees for 30 minutes.

8. I take out the loafs immediately, so they don't get a tougher crust, and let them cool.

I have used this for pizza dough, sweet bread, herb bread, and rolls.  I haven't had success with freezing it.

Tortillas & scone variation

3 cups whole wheat flour

1 tsp baking soda

1 tsp salt

1 1/4 cup cold water

stir the flour, soda, and salt.  Add the cold water a small portion at a time.  (Brian uses his hands to mix it together...I prefer a sturdy fork.)

Roll the barely sticky dough into balls.  let them sit for about 10 minutes.

Using a rolling pin flatten the tortilla dough into thick or thin disks.  Toss them onto the skillet/griddle at around 350 degrees (medium high heat).  Once they bubble flip them over and keep an eye on them because they cook quickly.

While I roll one out I put one on the griddle.  When I put the second on the griddle I flip the first one.  When I put on the third one I take off the first and flip over the second and so on.

Alterations:

Add 4-5 Tab of Lard for a richer flavor and texture

Add 1/3 cup sugar for a sweeter dough.

If you mold this dough with your hands and not a rolling pin they make sweet scones in Canola oil at 350 degrees.  If you roll out the balls with flour your scones will not have the sweet crust but will still have a sweeter flesh.