By large sized loaves, I mean the super long sandwich style loaves using Norpro 12" dimpled bread pans (or another brand, if you can find them. I have yet too though...) They're sold through Pleasant Hill Grain, Amazon, My Kitchen Center, & other websites. Our local kitchen store also carries them, so check yours!
This recipe can easily be done by hand. Just mix all ingredients & then knead for about 15-20 minutes. It's a GREAT workout, & kids love to help! :)
Norpro Dimpled Bread Pans - 8", 10", & 12"
4 c. hot water (hot to touch, but not burning)
1/2 c. coconut or olive oil
1/2 c. raw unfiltered honey
2 Tbs. SAF brand yeast (Instructions on homemade pioneer sweet yeast coming soon)
2 Tbs. raw unfiltered vinegar (like Braggs brand)
2 Tbs. unrefined salt (I use pink Himalayan)
1-2 c. rolled oats or steel cut oats, optional but awesome - (not instant / quick oats)
1-2 Tbs. ground flax seed / chia seeds, optional but awesome - (either or combo)
Lots of fresh ground whole wheat flour (Up to 12 cups, depending on how many loaves you make & what your weather is like... Yes, this makes a difference. And so does your mood. Make bread when you're happy!)
*You can substitute some of the wheat flour with other grain or bean flour. When I do this, I usually do about 3/4 wheat flour, 1/4 other flour.
(SAF brand yeast doesn't need to proof. You can mix it right in without waiting. If you use another brand of yeast, you will have to wait a few minutes until it starts bubbling)
1- Combine hot water, yeast, oil, honey, & about 1 cup of flour & mix for a few seconds.
2- Add vinegar, a little more flour, & mix a few more seconds.
3- Add salt (you want to wait & add salt after flour has been incorporated, so that the salt doesn't kill the yeast)
4- Add oats, flax/chia seed, & more flour. Keep adding flour just until the sides of the bowl start to clean themselves, & dough pulls away from edge. There should be no flour sticking to the sides of the bowl after about 5 rotations or so. If there is, add another 1/4 c. flour at a time, until there's no more sticking.
5- Let mix for about 10 -12 minutes.
Preheat oven to 125 degrees (If your oven doesn't go that low, then heat it as low as it will go for about 2-3 mins.)
6- TURN THE OVEN OFF!!!!! - - - This pre-heating is ONLY for letting the dough rise. If you don't turn it off, it will be too hot, & your un-risen bread will begin to bake.
7- Turn off mixer, cover your hands & the counter with coconut or olive oil.
(Use oil, NOT FLOUR - Just trust me on this!)
8- Divide dough using a knife (don't pull it apart), flatten on counter, roll into dough loaves, then add loaves to pans.
9- Let pans sit in oven for 45-60 minutes to rise (REMEMBER TO TURN THE OVEN OFF)... Depending on the humidity, it could take less time, or it could take more. You want the top sides of your bread to rise up to about 1/4" below the sides of the pan.
10- When dough is risen - leave it alone. In the oven. Do not open oven door. Do not be tempted to sniff or touch. Do not remove!
11- Simply turn the oven ON to 350 degrees (no pre-heating), & set your timer for 35 minutes - with the bread dough still in the oven. When timer goes off, you're DONE! :)
*** I was lucky enough to have this work perfectly for me the very first time & every time since. Most people are just as lucky. If you're one of the un-lucky ones, re-read the steps, make sure you follow it exactly, & it should work next time. Don't give up! If you can't get it to work, drop me a note or comment here, & let me know what happened. I'll try to help you out.
PS: This bread freezes really well.