Kristy Vixie’s Whole Wheat Bread

Kristy had a secret recipe for making bread that she sold. She sent her Uncle Doug the recipe in her special language and we finally deciphered it.

Doug Vixie wrote:

Do you have Kristy’s bread recipe?  I was going through our cookbooks (cleaning out the cupboard) and I found the attached copy. Can you read it?

• 6 cups warm water
• 3 cups whole wheat flour
• 2 Tbsp. salt
• ⅔ cup oil
• ⅔ cup honey
• ½ cup gluten flour
• 1 Tbsp. lecithin
• 2 Tbsp. yeast
• 2 cups whole wheat flour
• 5 cups white flour

Mix water and 3 cups of whole wheat flour. Add salt, honey, oil, gluten flour, lecithin and yeast—then mix. Slowly start adding more flour while mixing. Most whole wheat bread makers would agree that adding too little flour is generally better than adding too much. Then take the dough out of the bowl and knead for 8 to 12 minutes. Put dough back in the bowl and let rise for one hour. Punch the dough down and divide into five loaves. Roll out the dough and then roll up into loaves and place in greased pans. Let raise for 40 minutes. Bake at 350° F for 30–40 minutes. Immediately remove from pans and let cool on wire racks.