We’ve gathered various information about hard red wheat bread from throughout our site and posted it below. Hopefully this inspires and helps you make some home made bread soon! Look for similar posts on other types of bread, too.
Baking with whole grain flour often requires some experimentation. To achieve the desired effect, you may need to slightly decrease the amount of whole grain flour when using hard wheat. Use our recipe as a starting guide until you find the right balance.
Although it is one of the hardest wheat types, hard red wheat is widely used to make flour for bread. Many bakers will add this to flour made from softer wheat for the extra protein content it imparts to the bread. Hard Red Wheat has a reddish colored husk and produces slightly darker flour than white wheat.
Hard Red Wheat is a source of high dietary fiber, which is good for digestion and weight management. It’s rich in betaine, which possesses antioxidant properties and improves athletic performance. It’s also an excellent source of iron, magnesium, phosphorus, zinc, copper, thiamin, niacin, vitamin B-6 and folate.
- 5 1/2 cups water lukewarm
- 4 tbsp yeast
- 1/2 cup oil
- 1/2 cup honey
- 1/2 cup gluten
- 2 tbsp salt
- 11-14 cups hard red wheat flour
- Freshly mill hard red wheat grain into flour (1 cup grain = 1.5 cups flour) using the Lee Household Flour Mill.
- Measure lukewarm water into large container, add yeast and let stand until yeast begins to dissolve.
- Add oil, honey, gluten, salt, and 6 cups of whole wheat flour.
- Beat thoroughly with a spoon or electric mixer to make a “sponge.” Let rest for 10-15 minutes.
- Gradually stir in rest of flour.
- Knead well on a floured breadboard. Let rest while greasing loaf pans.
- Divide and form into 4-5 loaves, depending on pan size.
- Put in warm place to rise. Cover with towel. Do not let dough rise in pans more than 3 to 3.5″ total height.
- Bake in preheated oven 350-375 degrees for 35-45 minutes.
- Remove immediately from pans.