best whole wheat bread for high altitudes

How To Make best whole wheat bread for high altitudes

• 1

  Soften yeast in warm water, set aside. Scald milk. Grind wheat into flour.
• 2

  In stand mixer bowl, combine scalded milk, butter, sugar, and salt. Wait for it to cool. (about 15 minutes) Once cool, add 3 cups of the wh.wheat flour and the gluten, beat well with regular mixer blade.
• 3

  Add softened yeast mixture and remaining wh. wheat flour. Switch to dough hook. Beat until thoroughly mixed. Add a little of the white flour or a little more wh. wheat flour only if needed. Dough should be a soft sticky ball at the bottom of the bowl.
• 4

  Cover with plastic wrap and let rise 15 minutes.
• 5

  With dough hook and mixer set on low, knead bread for 2 minutes.
• 6

  Put dough into a buttered bowl. Cover and let rise 40 minutes.
• 7

  With lightly buttered hands, punch down dough and slap out air bubbles. Let rise covered another 30 minutes.
• 8

  With lightly buttered hands, punch down dough and slap out air bubbles. Let rise covered another 20 minutes
• 9

  With lightly buttered hands, punch down dough and slap out air bubbles. Divide into two balls for loaves. cover and let rest 10 minutes.
• 10

  Shape into loaves and place into two well buttered loaf pans. Let rise in a warm place to the top of the pans (not doubled)
• 11

  Bake at 375-400 degree preheated oven for 35-45 minutes
• 12

  Lay bread on side on a rack until it cools enough to pop out of the pans, and finish cooling. butter tops if desired
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