The Krazy Kyles

My grandma suggests that the bread is better if the flour is ground fresh. I ground the wheat with my Vitamix. I don't have a traditional flour mill.

MIX TOGETHER
6C warm water
1/3 cup canola oil
1/4 cup molasses
1/4 cup honey
1/3 cup Butter
1/3 cup Brown Sugar
1 vitamin C crushed up.
1 egg or 1T Soy Lecithin blended in blender with 1C flour
1 1/2 T Salt
Add 8-9 Cups fresh ground hard red (winter or spring) wheat
2 T Vital Wheat gluten mixed in with some flour
3T yeast
Add white flour to get a fairly wet dough that still sticks to the fingers a little bit.

For Normal Bread:
Let rise for 45-60 minutes in a covered bowl.
Shape into loaves and place in greased loaf pans
Let rise for 45-60 minutes

For Raisin swirl bread:
Let rise for 45-60 minutes in a covered bowl.
Roll out 1/4 of the dough at a time on a floured cookie sheet and coat with honey, walnuts and 1/2-3/4 cup raisins. Top with cinnamon. Roll up and place in loaf pan. Let rise for 60 minutes. Bake an extra 15 minutes or so.

Bake @ 350 until tops brown 20-30 minutes.
makes 4.5 loaves

Mix the following ingredients in and let stand until bubbly (to prove yeast virility)
1/4 t. Fruit Fresh (Ascorbic Acid)
3 cups Water, Warm (don't use tap water, if chlorinated the bread won't rise well)
2T active dry yeast
1/3 cup Brown Sugar
3 cups White Flour
1 cup Whole Wheat Flour

Now add:
3 T. Coconut Oil, Margarine or Butter
1/3 cup Brown Sugar
1 T Salt

Blend the following 2 ingredients in the blender and add to mixture:
2 T. Soy Lecithin
2 cups Whole Wheat Flour

Add whole wheat flour as necessary to cause dough to just start to clean bottom of the bowl (Kitchen Aid) or center post (Bosch). Suggested 1 cup.

Kneed at least 10 minutes by hand (makes bread much softer).

Cover. Set in a warm place for 30 minutes or until doubled.

Punch down dough ball, divide into loaves and place into greased bread tins. Cover and let rise in a warm oven 45 minutes.

Remove cover and heat oven to 350. Bake for 30 minutes.

Yield 3 medium to large loaves