Reply #5: I got back into making bread after years of not doing it

[csziggy]

When I found a bread machine at a thrift shop for $10. I think I cooked one loaf in the machine, the after, just let it do the mixing, then took the dough out, shaped it and let it rise outside the machine. Making bread that way, let me get a feel for the dough back and got me hooked on home made bread again without all the work and mess.

Then I went all out - I found a vintage Hobart Kitchen Aid in perfect condition on Craigslist for $80, bought a dough hook for it (Bed Bath & Beyond), and let that machine do the work of kneading. I've been using variations on Floyd's Honey Whole Wheat Bread. His original:

Honey Whole Wheat Bread
makes two loaves
1 lb whole wheat flour
12 oz hot water
8 ounces bread or all-purpose flour
1 5 oz can evaporated milk (or milk, or more water or soy if you are vegan)
1/3 cup honey
2 teaspoons salt
3 teaspoons instant yeast
an additional 1/2-1 cup flour, as necessary, to achieve the desired consistency

Mix the hot water and whole wheat flour together in a bowl. Cover the bowl with plastic and set aside until around room temperature, at least 1 hour.

(My thought is that soaking the flour may help soften the bran and release some of the sugars in the wheat, though, truthfully, I don't know for sure if it does).

Add the milk, honey, salt, yeast, and bread flour to the original mixture and mix until well combined. Add additional flour and knead by hand or in a stand mixer until a tacky but not completely sticky dough is formed. Place the ball of dough in a well-oiled bowl, cover with plastic wrap, and set aside to rise for 60 to 90 minutes.

Divide the dough in two and shape the loaves. Place the loaves in greased bread pans, cover the pans loosely with plastic (I put them in a plastic bag), and set aside to rise again for 90 minutes.

During the final 30 minutes of rising, preheat the oven to 425 degrees. Place the pans into the oven and immediately reduce the oven temperature to 375 degrees. Bake for approximately 45 to 55 minutes, rotating the pans once so that they brown evenly, until the internal temperature of the loaves is around 190 degrees and the bottom of the loaf sounds hollow when tapped.
http://www.thefreshloaf.com/recipes/wholewheathoneybread

Here is my adaptation:

Ziggy Sandwich Bread

1 - 1/2 Cups Whole Wheat Flour
1/2 cup some other flour - I've been trying different one: millet, spelt, rye, buckwheat, barley, oat, etc.
2 Tablespoons wheat gluten
1 - 1/2 Cup hot water (I use the hottest tap water)

Mix, cover, and let soak at least 1 hour.

1 - 1/2 - 2 Cups All purpose flour
1/4 cup olive oil
1/3 cup honey
1 - 1/2 teaspoons salt
2 teaspoons yeast

Mix until the dough starts to develop. Add a little more oil to coat dough and bowl. Cover and let rise for at least 1 hour or until doubled.

Turn out onto a floured surface. Fold sides over into middle and shape into a loaf. If using a loafpan, put in 4x4x12" pan. Let rise about an hour. Put into a 325 - 350 F oven and bake 40 minutes. (with my convection oven, I bake at 325 and cover the loaf with foil for the last 20 minutes.) Turn out onto a rack and let cool for an hour before slicing.

Notes: Millet flour will make loaf lighter and rise more. I let my dough rise in the oven with the pilot on and do not remove loaves to preheat the oven.