Turkey Red Whole Wheat Bread, from freshly milled flour
Turkey Red is a heritage grain which means it has never been hybridized. This ancient grain can be eaten by many people who have developed an intolerance to conventional and organic hybrid wheats.
The beauty of freshly stone-milled Sunrise Turkey Red flour is that you can bake a great loaf of 100% whole wheat bread without adding extra gluten, sugar/honey or other sweeteners, milk, or all of the other dough enhancers.
16 oz by weight, Sunrise Flour Mill Turkey Red Whole Wheat Flour (about 3 C if you measure by volume)
10 oz tepid water. This is a 64% hydration
1/2-1 Tbsp yeast (I use Red Star Dry Active from Costco)
½ -1 tsp (This flour seems to need less salt)
Add yeast directly to the dry flour, then add water, and mix in a mixer with a dough hook for 3 minutes. Add the salt and continue to mix for another 4 minutes. If you do not have a dough hook you can knead the dough on a clean flat surface. Make a mound with the flour and yeast. Add the water gradually and knead the dough thoroughly for the same amount of time.
You now have about 28 oz of ready-to-use Turkey Red whole wheat dough for bread.
Place in a medium-sized bread pan (this is smaller than the conventional-size large loaf bread pan). Proof in a warm place to double in size.
Bake in a preheated oven at 375 degrees F for about 35-40 inutes. The bread should have an inside temperature of 190-200 degrees. A small thermometer is ideal for determining the temperature. All ovens bake differently so you have to keep a close watch the first time you bake. If you like a lighter crust, place a sheet of aluminum foil on top of the pan for the first 20-30 minutes.
Options: If you have time, let it rise once on the counter (covered) and then punch down the dough and bake.
The dough can be prepared and put into a covered container in the refrigerator for a day or two. Push it down and let if proof before baking.
The recipe can be doubled, with half the dough left in the refrigerator in a covered container for a couple of days until you are ready to bake another loaf.