EZ Wheat Bread-Bosch Style

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Since my post with Bob from the Bosch Kitchen Center in Sandy, UT where he showed making his recipe for wheat bread in a Bosch, I have had  a lot of you wondering about MY EZ Wheat bread and how it would work in a Bosch.  Well, in one word it’s AWESOME!  You can easily make 6 loaves of my EZ wheat bread in a Bosch (I actually accidentally did 8, but I wouldn’t recommend it.  It just shows the power of the Bosch!) So why would you want to make 6 loaves at a time?  Well, it saves money (since it makes your oven more effective), saves a lot of time, and gives you a couple to freeze for later use. And, let’s be honest, you’ve probably noticed your family goes through this bread faster since it tastes a million times better than any store bought bread (especially warm out of the oven).

The only daunting part is the math-which I’ve already done for you!  So enjoy the extra loaves of bread for little extra effort.

EZ Wheat Bread-Bosch Style (makes six 2 lb. loaves)

7 1/2 c. warm water
scant 1/3 c. active dry yeast (yes, this really is correct)
2 c. brown sugar
1 1/2 c. gluten
2 T. salt
3/4 c. dry non-instant powdered milk (1 1/2 c. if you’re using instant)
scant 1/3 c. butter
1 1/2 c. potato flakes (not potato pearls)
scant 1/3 c. vinegar
16 1/2 c. whole wheat flour (I use white wheat)

Add the ingredients (minus the flour) in the order listed into your Bosch with dough hook attachment and mix. Slowly add flour a couple cups at a time. Once all flour is incorporated, knead on low for 10-12 minutes. Place dough in a large greased bowl and allow to double in size. Punch dough down and divide dough into 6 sections (if you want to get high tech you can use your kitchen scale to make sure all sections are even). Roll out and shape into loaves and allow to rise until double. Bake at 375 for 25 minutes.

TIME SAVING TIP:
After dough is done kneading, section dough into 6 pieces and shape into loaves. Allow to rise and bake.

FOR A LIGHTER CRUST:
Cover bread with aluminum foil after 10 minutes of baking and allow to continue baking for 15 minutes longer. VIEW VIDEO HERE.

BREAD PANS:
Did you know that there are special pans for baking whole wheat bread?  They are smaller and will give you a better texture and more uniform bubble structure.  So make sure the pans you’re using are 8 inches x 4.5 inches.  You can see some awesome pans HERE (plus, they are eligible for free shipping)


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18 Comments

  1. How would you adapt this recipe if you’re using rapid rise yeast?  Can’t wait to try this recipe!

  2. How would you adapt this recipe if you’re using rapid rise yeast?  Can’t wait to try this recipe!

    1. The general rule of thumb if you’re using rapid rise to use 1.5 amount of
      yeast…so just reverse that. 🙂

  3. You replaced the honey with brown sugar? Is there a difference in taste/texture?

    1. It’s a little moister and freezes better. Since this is such a large batch,
      I usually freeze 3-4 loaves.

  4. Hi there, just wondering why this recipe calls for brown sugar and not honey or white sugar like your other recipe?
    Thanks, Margail 

  5. Hi there, just wondering why this recipe calls for brown sugar and not honey or white sugar like your other recipe?
    Thanks, Margail 

  6. Hi there, just wondering why this recipe calls for brown sugar and not honey or white sugar like your other recipe?
    Thanks, Margail 

  7. More ideas for a six loaf batch! Make some into pizza crusts, make some into breadsticks, hamburger or hot dog buns, sandwich rolls, cinnamon rolls, cinnamon raisin loaf, stromboli, add herb and/or cheese to a loaf (think italian seasonings for spaghetti etc) or add fruit for a loaf (I like to add a few drops of almond extract and then stir in some chopped dried fruit, I try to simmer the dried fruit in water a few minutes to avoid drying the bread out faster). Or a flatbread too. 🙂 So many options!
    I personally am not impressed with those pans. They make the crust on the sides and bottom so much darker than my class pans. Tried some stainless steel ones that made the sides and bottom very nice, but don’t care for the shape of those.
    Thanks for the information!
    Kori

    1. I have these bread pans and found that if I put a cookie sheet on the shelf under the bread while baking, the sides and bottoms of the loaves come out perfect.  I use 5 10-inch pans, so they are able to fit over the cookie sheet.  This wouldn’t work if you’re using 6 pans in the oven.  The two on the outside would still get too brown. 

  8. Crystal – You are my new hero. I have been a wheat bread failure for years – but this recipe is divine and we’re eating nothing but homemade now.  Thank you, thank you! 
    And thanks for the multi-loaf recipe. That’ll be a time saver.

  9. LOL… I just got a Bosch for mothers day and I was going to email and ask if the kneading time was the same in the Bosch.  I love this recipe. So far I have only made a double batch and I was just thinking I should do the math to make more. Thank you so much for doing it for us.
    PS. I ran out of potato flakes and I didn’t realize until I already had a blender full of ingredients. SO, I thought of what else I had that was similar and starchy, I have Gerber Baby Oatmeal. So I dumped that in and it was excellent!!!
     

  10. How about if you are adding SAF instant yeast?  How much do you add and is the directions the same?  Also do you pack the brown sugar or not?
    Thanks! 

  11. how can you store butter? or what could you use that works like butter that you can store? 

    1. Oil is all you really need. In fact, you can cut all the butter and add in
      extra gluten if you had to.

  12. The “scant” drives me O.C.D. Carazzzy. I know its for simplicity…and many appreciate that. For those of us that weigh and measure every single thing perfectly… a Scant 1/3 cup = 6 Tablespoons, or 1/4 cup and 2 Tablespoons. 😀

    I love your site and whenever I’m asked my favorite bread recipe…Its easy…this one! 🙂 

  13. I had to do the math after I tried making a batch and it was way too gooey. A scant cup is a cup with 2 Tablespoons missing. So 7 1/2 cups water if you take out 2 Tablespoons per cup equals almost a whole cup of water you omit. (it’s comes out to be 0.93) so if you like precise measurements it should read 6 /12 cups water. I will now try another batch 🙂 Thanks Crystal for your amazing~ness!!!

    1. sorry 6 1/2 cups..

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