Recipe: 100 Percent Whole Wheat Sandwich Bread

100 Percent Whole Wheat Sandwich Bread
Makes three 1 1/2 pound loaves

Ingredients

• 1 1/2 tablespoons of granulated yeast (1 1/2 packets)
• 1 tablespoon plus 1 teaspoon salt
• 1/2 cup honey
• 5 tablespoons, plus extra for greasing pan, oil (of neutral flavor)
• 1 1/2 cups lukewarm water
• 1 1/2 cups lukewarm milk
• 6 2/3 cups whole wheat flour
  

  Directions

  Mix the yeast, salt, honey, oil, milk and water in a large bowl (at least 5 quarts.)
  Mix in the flour.
  Cover loosely and allow to rest at room temperature for 2 to 3 hours (until the dough rises and collapses.)
  The dough can be used immediately after the initial rise, though it is easier to maneuver when cold. Refrigerate in a lidded (but not airtight) container and use over the next several days.
  
  

  
  On baking day, lightly grease a 9x4x3 inch loaf pan.
  With wet hands, gather about a cantaloupe sized portion of dough.
  Quickly shape the dough into a ball by gently  stretching the surface of the dough around to the bottom on 4 sides, rotating the ball a  quarter turn after your fold so that the bottom forms four bunched ends.
  Drop the loaf into your prepared pan, it should be just over half full.
  Allow the dough to rest for 40 minutes.
  Flour the top and slash with the tip of a serrated bread knife.

  
  Ten minutes before baking, preheat the oven to 350F and place an empty boiler tray on the bottom shelf.
  Set the loaf pan in the center of the oven. 
  Quickly pour 1 cup of (at least) warm water into the boiler tray and immediately close the door. (You'll hear some neat fizzling, but no worries.)
  Bake for 50 to 60 minutes until deeply browned and firm.
  Allow the loaf to cool completely before slicing.
   
  
  

Alterations:
Add in raisins, walnuts, flax seeds, or whatever your heart desires; just let me know how you make out.

Recipe thanks to Mother Earth News.

Babel