High Quality Ingredients:

In order to produce a soft and fluffy high-rising loaf of squishy 100 percent whole grain bread, you must start with the very best products:

• Good Clean Organic Spring or Winter Hard Wheat: Wheat that contains at least 14% protein or more will develop the strongest gluten structure for a light and high rising loaf of bread.



• SAF Instant Baker‘s Yeast: It‘s reliability factor is amazing! This yeast is very potent and never needs proofing(most recipes requiring the expensive little yellow packets of regular yeast require that it be proofed to see if it is still alive by placing it in a bowl of warm water and sugar. If it bubbles, it‘s alive). Use about ¼ less than regular yeast when converting recipes or use a one to one ratio(your bread will rise faster!).



• Sturdy Bread Pans: Pans that will last a life time will prove to be a worthwhile investment. The professional non-stick Norpro waffle weave pans that we use will produce a high rise to the loaf due to the narrow bottom and wider top. The waffle-weave interior helps to draw moisture away from the loaf. I‘ve had mine over 14 years and they have not peeled. Glass, stone and stainless steel are decent pans as well. Just remember, the wider the pan, the shorter the loaf.



• Real Salt: -Is just what it states: REAL SALT. It‘s mined from the earth in Utah, contains natural minerals and no added sugars or aluminum which even some of those salt brands in the health food store contain to increase the flow factor! Remember that anything ending in ‘ose’ is sugar.



• Pure Raw Honey: Honey that is local is always best if you can get it. Local honey can help to alleviate allergy symptoms. Raw honey never spoils and contains healthy nutrients. It also acts as a natural antibiotic. Try it on your next burn or cut!



• Agave Syrup: Agave comes from the agave plant and has a lower glycemic value than honey. Its mild taste works extremely well in all baked goods!



• Vital Gluten: Vital Gluten is pure protein from the wheat. It helps to reduce crumb and increases the stability of the loaf. Adding it to cookies helps to increase the ‘plumpness’. I use it in my dried cherry chocolate chip toasted pecan bread to make a light and moist loaf of bread(the recipe is in my Wildflour cookbook). If I leave it out, it looks like fruit cake and will not rise as these ingredients make the bread heavier. Consider Vital Gluten to be an insurance plan for higher rising bread!



• Dough Enhancer: Our dough enhancer contains whey protein, lecithin, citric acid, Ascorbic Acid, Tofu powder, sea salt, spice blend, corn starch, natural flavor and yeast. It‘s designed to increase the lightness of the loaf and increase the shelf life. If you have an aversion to dairy products, just use a pinch of vitamin C in about 5 pounds worth of flour. It will create a favorable environment for the yeast to survive but will not produce the softness that the whey powder does.



• Granular Lecithin: Derived from soy, this product helps to increase the ‘squishy factor’ of rolls and bread. You will find it listed in a lot of different bakery products in the grocery store. It also helps to lower cholesterol.



• Bosch Universal Plus Mixer will knead from 1 – 15 pounds of whole grain bread dough in just a few minutes! It will also whip up to 10-15 pounds of creamy mashed potatoes, mix single or quadruple batches of cookie dough, whip the lightest creams and meringues, make silky frostings, fluffy cakes and much more!



• A Nutrimill: With a grinding range of 300 percent from fine to coarse, the Nutrimill produces a variety of textured flours for delicate pastries and coarser breads and cereals. It will grind any dry grain or bean efficiently and fast! It has a lifetime warranty through Kitchen Resource Bosch.



• Sturdy Bread Bags: Bread bags that are at least 2 ml. thick and seamless are best as these will fit the loaves nicely and look professional. Bags that are this thick can be washed and reused and will not split at the seams!



• Dough Scraper Cutter: Also known as a bench knife. This allows you to cut the shapes of the dough that you need to fit the pan. You can also easily scrape up dough stuck to the counter, chop nuts, clean up excess flour and dough from the counter top and scrape gum off of the floor!



• My Wildflour Cookbook: Designed with the Bosch Mixer owner in mind, Wildflour is a collection of whole grain baking recipes using freshly milled whole grain flours for the home baker. Many of the recipes in this book can be cut in half for use with a Kitchen Aid mixer or for kneading by hand. Written by me, Denise Fidler, and tested by my hungry children and their friends, family and customers!