Makes 2 loaves, 2 pizzas, or 1 of each
(For proofing the yeast)
1/2 cup Warm water (105-115f)
1 tsp Sugar
4 tsp Yeast ( I used Rapid Rise)
Combine warm water, sugar, and yeast. Give a quick stir with a fork and let stand until foamy (about 5-10 mins)
1 1/2 cup Warm water (105-115f)
1/3 cup Sugar/Honey/Molasses ( I used honey)
2 tb Margarine
2 tsp Salt
5 cups Whole Wheat flour, (less 5 tb if using vital wheat gluten)
5 tb Vital Wheat Gluten (do not use if using bread flour)
Place margarine, warm water and your already proofed yeast into your Kitchen Aid mixing bowl.
Add flour, sugar and salt
Put in your dough hook and turn your KitchenAid mixer to speed 2. Make sure you lock the head in place so it doesn't thump and bang.
Mix until dough pulls clean away from the bowl (about 5 or so mins)
Turn out onto a clean surface. Lightly knead for 30 seconds or so just to take away a bit of the stickiness. Do not add flour, this dough should still be a bit sticky. It's the hydration that's key in making a light bread. Over flour it and you'll end up with a nice brown brick.
Shape into a nice round ball. Add a little olive oil to your KitchenAid bowl and then put the dough back in it, turning so the entire dough is lightly covered with oil. Cover with a lid if you have one or plastic wrap and allow to rise somewhere warm (24-29C) for about an hour(only took 30min with rapid rise yeast) to bulk rise. (I use the oven with the light turned on and sometimes I place a small pot of boiled water in on a really cold day)
Once doubled turn out onto a clean surface. Divide dough and punch down.
(If you are making pizzas place your dough on a greased pan with cornmeal and form into pizza crust. This
will make 2 16" pizzas with a nice thick crust. Bake your pizzas at 450f for 15-20 mins)
Form your loaves and place them in greased and floured pans and put them somewhere warm (24-29C) to double in size again. (45-60 mins)
Bake at 400F on lower rack for 25-30 mins.
Remove to wire rack to cool