Pocket Bread

5 1/2 c flour (half can be wheat)
1 T yeast
2 1/4 c water
1 t sugar
1 t oil
2 t salt
Mix and knead 7 min by machine or 15-20 min by hand. Form a cylinder 14" long-Cut 1"slices. Make into 14 balls Lay 2 " apart on floured towel. Cover with dry tea towel and then with a damp towel. Raise 1 hr. On floured surface roll into 6" rounds Raise 30 min Place one cookie sheet on top rack and one near bottom rack. Bake 2 pockets on each cookie sheet. Bake 4 1/2, trade and bake 4 1/2 min more. Wrap in dry towel Store in plastic bag Freeze if not used with in 2 days makes 14 (See Main Dish for Pictures Chicken Salad)

The Best Wheat Bread Recipe from the Bosh Center

6 cups warm Water

2/3 c oil

2/3 c honey

6 c freshly milled whole wheat flour

2 T Vital wheat Gluten

2 T Dough enhancer

2-3 T Instant yeast

4-8 additional c Freshly milled whole wheat flour

2 T Real Salt

2 T Liquid lecithin

2 T molasses (optional)

In the bosh mixing bowl, combine hot water (approximately 110-120 decrees), oil, honey, lecithin. Next add 8 cups of freshly ground wheat flour. On top of the flour, add vital wheat gluten, Dough enhancer and instant yeast and salt. Jog off and on using the "m" side of the switch. Mix on first speed until smooth. The amount of flour you add will depend on the moisture and protein levels in your wheat. You might stop the mixer and tap the dough gently with your finger to see if it sticks. With flour our finger then tap the dough lightly, If it doesn't stick it has enough flour. When you feel the flour to water ratio is about right turn your mixer to speed two and mix room 8-10 min. Once your mixer runs for several minutes and the gluten in your wheat starts to develop the dough that was sticking in the sides and the bottom of the mixing bowl will completely clean off. With shortening on your hands form dough into 5-6 loves Then place into pans. When they are fully risen you should be able to put a small dent in the side of one of the loaves with your finger and the dent will not come back out, or it will come back very slowly. Place loves into a cool oven (not preheated) Bake at 350 for 35 min.

For those who are struggling with their whole what bread, we suggest you due the "sponge" method until you feel comfortable about the quality of your bread. First, add the water, then the oil, hone and lecithin. don't mix. Then add 8 c of freshly milled flour. don't mix. On top of the flour add the Dough Enhancer, gluten, and yeast. At this point do not add salt (salt controls yeast, without salt the sponge will rise quicker). "jog" in mixture using the "M" switch, quickly turning it off and on to the left. This will mix your ingredients so that the flour will mix with the water and nothing will whip out of the bowl. then mix on speed one until smooth. Let stand for about 10 min or until the dough has risen on the top. This is ponging. This process allows the wheat bran to absorb the moisture, thus making the dough "dryer", It also improves the texture. Sponging gives you a little advantage in terms of the flour to water ratio, because this dough is dryer you add less flour hence the b read is lighter. next on speed one, ad the salt and the rest of the flour as described above. (If you use the prairie Gold Hard White spring Wheat you will add a total of 14 1/2 c of flour Once you know how much flour you need you may add everything at once, including all of the flour, set the timer for 10 min on speed two and you are finished.

Each one of my daughters (that includes my daughter in law) takes turn making a big batch once a month and we rotate and than we share the bread so that we don't have to bake it each week. This way we each have a turn once a month but we have Fresh wheat bread all month long.