Pour your wheat into your wheat mill and let her go. Katie says it takes about 7 cups of wheat to make about 10 cups of wheat flour. She uses her mill outside because it tends to be a bit messy, and noisy.
The end result is pure fresh whole wheat flour. Now it's time to make the bread.
One of Katie's secrets is she uses pure, natural honey that she buys from a farmer of course. She says the stuff in the store is watered down so that it won't crystallize. But if your pure, natural honey ever crystallizes all you have to do is microwave it for a little while and it will go back to it's gooey, runny state.
First you put the honey into the water to dissolve it, then you pour the honey and water into your bosch or kitchenaid. Then you add the oil, salt, and yeast in too. Put your first 3 cups of flour and the gluten in (if you're like me and you're wondering where to buy gluten Katie says you find it in the baking aisle of the grocery store) and mix one minute on low.
Keep putting your flour into your mixer one cup at at time and mix each added cup another minute. Keep adding your flour until you get to 10-13 cups or until your dough pulls entirely away from the sides of your mixer.
Then when your dough has pulled away from the sides you will need to turn your mixer on high to knead for 12 minutes. Katie puts her mixer on the floor at this point because it tends to dance around (it has actually fallen off the counter before, oops!).
Then divide your dough into four medium sized bread pans and let them rise for an hour to an hour and a half. You want the dough to rise above the top of the pan. Then you bake at 325 for 35-40 minutes, and let cool on a rack. Katie then bags and freezes three loaves to be used whenever, but the first loaf will surely be devoured while still warm, especially when you have three sisters in town! I couldn't even get a picture of a piece before I ate half of it. Delicious!
Hungry yet? Good, now go make some bread, I'm trying my first batch this week. I just need to borrow my sweet mother-in-laws wheat grinder first. If you're like me and you don't yet own a wheat grinder you can buy whole wheat flour, I give you permission, the recipe will work just as well with store bought wheat flour, you might just have a teensy bit less satisfaction and feel a little bit less pioneerish. But that's okay. Here's the recipe!
Katie's Honey Whole Wheat Bread
4 cups warm water
1 cup honey
1/3 cup oil (olive or canola)
1 Tbsp. salt
1 Tbsp. yeast
1/2 c gluten
10-13 cups whole wheat flour
Put honey in water to dissolve. Pour water and honey into your mixer. Put oil, salt and yeast in too. Then put 3 cups of flour and your gluten in and mix on low one minute. Keep putting flour in one cup at a time and mix for one minute in between each cup until dough pulls entirely away from the sides of your mixer. Then knead in mixer for 12 minutes on high. Divide dough into four rolled logs and put into 4 medium sized greased bread pans. Let dough rise above the top of the pan, this should take an hour to an hour and a half. Then bake at 325 degrees for 35-40 minutes. Enjoy!