November 9, 2010 - 4:21pm
Wanted: Original Bosch WW Bread recipe in the 80's. The one the demonstrators made.
Ok, what excitement today!!! My Bosch Universal Plus mixer and food processor showed up and my Nutrimill and Bread Slicer. I spent all day super cleaning and organizing for my equipment. I am so glad I have lot's of room in my kitchen and pantry. The Nutrimill is large. Ok now I want to make the original recipe I made 30 years ago with the Bosc Machine then with 2 speeds. Does anyone have that recipe?
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I have two Whole Wheat bread recipes we got from Betty Watson (Betty's Bosch in San Jose, CA) in about 1982 or so when we bought our Bosch mixer and Magic Mill III (still have both).
First:
Basic Whole Wheat Bread (Makes 4 loaves)
Mill 10 Cups wheat on fine.
In mixer add:
5 1/2 Cups Water
1/2 Cup oil
2/3 Cup honey
2 Tbsp salt
Blend the above, then add
9 Cups flour
3 Tbsp Active Dry Yeast
(proof the yeast in warm water with pinch of sugar or honey)
Blend and continue to add flour 1/2 Cup at a time till the dough cleans the sides of the bowl. Then knead on low speed for 10 minutes.
Form into 4 loaves, place into greased/buttered/oiled 9" x 5" loaf pans and raise in oven preheated to 150F and turned off! When the dough has a little more than doubled turn the oven on to 350F without removing the bread. Bake 25-40 minutes, until done.
That's it, verbatim from the recipe card almost 30 years ago. (Shhhhhhh, let's not tell anyone that part, okay?)
The other recipe we got from Betty is a little different. Here it is as well.
Betty's Magic Mixer Bread
Mill the following together on fine:
8 Cups wheat
1/2 Cup soybeans
1/2 Cup corn
1/3 Cup each, oats, barley and rye
Blend in Bosch mixer
9 Cups flour
Add 3 Tbsp Active Dry Yeast
5 Cups water
Continue adding flour in 1/2 Cups till sides of the bowl clean and the dough pulls together. Then knead on low speed for 10 minutes.
Form into 4 loaves, place into greased/buttered/oiled 9" x 5" loaf pans and raise in oven preheated to 150F and turned off! When the dough has a little more than doubled turn the oven on to 350F without removing the bread. Bake 25-40 minutes, until done.
For variations try adding, after the yeast and before adding more flour:
1 1/2 C rolled oats
3/4 Cup sunflower seeds
1/2 Cup dry, uncooked, unhulled millet seeds
or
1/2 Cup unhulled raw sesame seeds
then continue adding flour till the sides of the bowl clean. Continue as above.
There they are and you are welcome to them. We made these breads for years while our children were young.
Bake Happy!
OldWoodenSpoon
Thanks so much for the original recipe, now I can get baking. I used this with Orange blossom Honey in the 80's and it was great. My kids are 29 and 34 , so that tells the story.
You are welcome of course, and thanks for the opportunity to share not only the recipe but the memories. Don't you just love being able to poll the baking world for something, and find it, even 30 years later!? Our kids are 29 and 31, so yes, the story is told, for certain.
OldWoodenSpoon
My wheat came from Flourgirl today and I hope to get baking Friday. But I might have to try something small tomorrow!
In the 80's I baked 15 loaves of bread a day and babysat my friends kids. Everyone was begging to buy it. Always stopping buy to see if I had cinnamon rolls in the cake plate, which of course I always did. We also had wholewheat pizza a few times a week.
Well I told my I love Lucy Story in my kitchen the first day, It was a hoot! But today went much smoother and hope to upload pics. Everyone I give bread too says it's the best bread they ever had and want to buy. Well guess U need a tutitoral to upload a pic.
It must be your lucky day! Ask, and you shall receive. You can find many useful answers to "frequently asked questions" in the FAQ, including a How to Upload Pictuers tutorial. :) This is one Floyd put together to help those who run into difficulties.
I look forward to your success, with pictures and bread too, of course.
OldWoodenSpoon
Don't ever put too much wheat in the grinder and then turn your back. I tried some loaves with flax meal and they did not raise as well. The other ones are from the Sprouts market wheat. It is much lighter in color than flourgirls. Hers was spring wheat , this is hard red. Isn't organic either. I wish I lived closer to flourgirl, but then I dont care to live in that cold. Haven't done the taste test yet.
Make a clarification , this was confusing Flourgirls wheat is certified organic and it rose beautifully but I lost those pics somewhere on my computer. I will take some more with her wheat on next baking day.
http://picasaweb.google.com/curvesarein/BreadBaking?authkey=Gv1sRgCMK-v5atusP07gE#.
All of my grains are certified organic. I think you meant that what you got from Sprouts market wasn't organic. Please clarify. Thanks.
Make a clarification , this was confusing Flourgirls wheat is certified organic and it rose beautifully but I lost those pics somewhere on my computer. I will take some more with her wheat on next baking day.
I noticed that lately after a few days in the fridge my bread is crumbling. Does anyone know why? I am using the Bosch Universal Mixer with the original recipe above.
Breads are thought to dry out faster in the refrigerator. My experience is if it is very tightly wrapped, airtight, it may not dry out too fast, but the conventional wisdom is do not refrigerate bread. Freeze it(tightly wrapped) if it will be around longer than a day, or 2, or 3....