Net wt. 21 oz. (595.4 gm)

Mixing Directions: Mix 2-4 tablespoons dough enhancer with 12 cups wheat flour, more of less as preferred. For best results, the flour's gluten must be fully developed. For white bread use 1-2 tablespoons Dough Enhancer to 6 cups white flour.

Directions for Better Baking: Use lecithin in baking breads, rolls, muffins, biscuits, pancakes, etc. by adding approximately 3 Tbsp. per 3-4 cups of flour.

Directions: Dough enhancer works best if oil is added immediately after the dough enhancer is added to water. For recipes using the mixer method where dry yeast is combined directly with flour and other dry ingredients, heat liquids to very warm (120-130 degrees F) before adding dry ingredients. Use of a thermometer is recommended for best results.

After opening please store in airtight container.

100% Whole Wheat Bread Recipe

Blend or mix on speed 2 for 2 minutes

• 6 Cups Warm/Hot water(120-130 degrees F)
• 2/3 Cup Oil
• 2/3 Cup Honey
• 2 Tbsp Instant Yeast

Add:

• 2 Tbsp Blue Chip Group Dough Enhancer
• 2 Cups Whole Wheat Flour
• 1/3 Cup Vital Wheat Gluten
• 2 Tbsp Salt (if desired) 

Blend and Knead:

Add slowly 9 Cups whole wheat flour until side of bowl is clean or mix on speed 1-2 for 8 minutes.

Shape:

Into loaf pans and let rise until double

Bake:

At 350 F for 30 - 40 minutes.

Tips:

Pour warm water into bowl. Add the dough enhancer. Jog machine. Add oil, jog, add honey and salt, jog. Add one half of the flour jogging machine after each cup of flour. Add vital gluten, jog, then add about 2 1/2 cups of flour, jog. Add yeast and 1/4 cup of warm water. Mix then add the rest of the flour if necessary. Knead on fast speed for 2 minutes then turn to low speed for approximately 8 minutes or until smooth and satiny adding more flour if necessary.

Mold bread into five loaves (approximately 14 oz. each). Place in greased bread pans, 3 1/2" X 5 3/4". Place in warm (140 degrees F) oven to rise about 30 minutes. Dough should be double in size. Without moving bread, turn oven to 350 degrees F for 30 minutes.

The amount of flour you use varies. Add a little at a time being careful not to let dough become too stiff.