Solar Oven Recipes: Wheat Bread
Solar Oven Recipes
- 4 cups of warm water
- 2 Tbsp of yeast
- ½ tbsp of sugar
- 1 tbsp Salt
- 1/3 cup of olive oil or canola oil
- 1/3 cup of honey
- 11/2 tbsp of dough enhancer
- ½ cup of wheat gluten
- 9 cups of wheat flour
- 2 cups of white flour
- Place solar oven outside to pre-heat. (This needs to be an oven with sufficient height (space) for bread loaves)
- Grease or spray three dark (blackened) bread pans
- In a large mixing bowl add warm water, sugar and yeast. (You can use a mixer or you can mix and knead by hand)
- Add all the rest of the ingredients, except white flour, to the water-yeast mix.
- Mix well on medium speed for about 5 minutes or knead by hand for about 12 minutes to allow the wheat gluten to set in.
- As you mix the wheat flour mixture add the white flour as you mix or knead until the dough ceases to be wet or sticky.
- (The white flour is used to lighten the weight and density of the bread loaf, but if you prefer all wheat flour, you can do so.)
- Form the dough into three loaves and place inside greased pans and cover with towel to prevent drying of dough and to help retain warmth of dough.
- Place in a warm location to help the dough rise more quickly. (I place mine near a sunny window)
- Make sure that your solar oven temperature is at least 260° F, preferably 325-350°F(The temperature will drop initially after placing dough inside of oven, but will rise again and finish near its highest level)
- When the dough is raised; quickly place all three pans in solar cooker if permissible.
- If you do not have a solar cooker that is large enough, then place two in and leave the third one in the refrigerator in the meantime to retard the expansion of the yeast and dough.
- Adjust solar oven towards sun.
- Set timer at 60-75 minutes for one loaf and 75-80 minutes for two loaves
Bread should be light golden brown
Flour 101: how gluten works
What’s the big deal with the amount of gluten in flour? In general, higher gluten levels create stronger baked goods, like crusty breads and bagels, and lower gluten levels make softer baked goods, like tender cakes and biscuits. Knowing flours by their gluten levels, and not just their names, is helpful when you need to substitute one for another. You wouldn’t want to use cake flour to make bread, but you can get away with all-purpose if you’re in a jam.
*For a more in depth article on gluten and its vital role in bread making click on: foodeditorials.com
Here is a news link from a TV station in Salt Lake City showing the Global Sun Oven cooking bread, along with some other bits of information.
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