100% Whole-Wheat Bread


Here's how Heather makes her typical every-day loaf of bread. She often makes 1 loaf into a free form oval on a baking sheet, and uses the other 1/2 of the dough for rolls or cinnamon raisin bread. Making a sponge at the beginning helps develop the gluten. Using a stand mixer or food processor makes it quick.

2 cups warm water
1/4 cups maple syrup or honey
1 tbsp yeast
5 to 6 cups whole-wheat flour
2 tbsp oil
1 tbsp salt

Mix together 3 cups of flour, water, syrup and yeast. Beat well and set aside to bubble away for at least an hour. Mix in the oil, salt and enough of the remaining flour to make a kneadable dough. Knead 10 minutes by hand or mixer, or 45 seconds in a food processor.
Place in a bowl and cover with a damp towel or plastic bag. Allow to rise until double in volume, about an hour.

Grease 2 loaf pans or dust a large baking sheet with cornmeal.

Turn out dough onto a floured counter and knead briefly. Divide into two equal pieces. Flatten each into an oval and roll up into a log the length of your loaf pan or place on a cornmeal dusted baking sheet. Cover and set aside to rise about 45 minutes.

Preheat oven to 375F. Bake proofed loaves about 35 minutes.

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