Recipe

Basic Whole Wheat Bread Recipe

Add Step-by-Step Photos	Staceyfish / All my dishes 2 years, 5 months ago This recipe is admittedly similar to my herbs de provence bread -- it's the base recipe I used to create that one. If you have the time, use the long-rise method -- it's easier to fit into your schedule than you'd think and creates wonderfully suppl... More Prep:40m Cook:45m Servings:32	Staceyfish
	wholewheat wholegrain bread coolrise longrise littleyeast bread

The bread is sliced

PSOs' bread

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Ingredients

¼ teaspoon active dry yeast

½ cup warm water, 105°-115°F

6 cups whole wheat flour

Vital wheat gluten, added according to package directions

2½ teaspoons salt

2¼ cups lukewarm water

2 tablespoons plus 2 teaspoons molasses (not honey!)

2 tablespoons olive oil

Directions

Dissolve the yeast in the ½ cup warm water.

Mix the flour, gluten andsalt in a large bowl, stirring to make the flour fluffy. Make a well in the mixture.

Dissolve the molasses in the 2¼ cups lukewarm water. Add the oil. Pour the liquids and the yeast mixture into the well in the flour. Starting from the center, combine to make a smooth batter and then gradually incorporate the flour from the sides of the bowl. Alternatively, use a stand mixer to stir the ingredients until just combined.

Cover with a lid, plastic wrap, or damp kitchen towel and let sit for 20 minutes. This is called the autolyze step and will allow the wheat to better absorb the liquid and form a better network of gluten strands before kneading.

Knead by hand or with a stand mixer until dough is smooth and elastic (about 600 strokes or 20 minutes by hand). Dough will become lustrous and supple near the end.

Move to a large bowl in a cool area (55°-60°F) and cover. Try a dark closet/pantry or room with a window open (this works well in Alaska, at least). You may need to get creative with enclosing the bowl in a box with a cold pack.

Allow to rise for 20-24 hours (yes, hours!), gently and thoroughly deflating every 8 hours and re-forming the dough into a smooth round each time. Allow the rising environment to become a little warmer towards the end.

Turn the dough out onto a lightly floured surface. Keeping the smooth top surface (the gluten film) unbroken, deflate the dough from one side to another, expelling all of the accumulated gas. Divide the dough in half and gently form into two round balls, still preserving the gluten film. Let the rounded balls rest, covered, for about 10-15 minutes, until soft.

Shape the balls into loaves and let them proof for two more hours in a warm environment. A half hour before bread goes in the oven, preheat it to 425°F.

When the dough tests ready (indentation in the dough slightly/slowly fills in) place the loaves in the oven. After ten minutes turn the temperature down to 325°F. Bake until an instant-read thermometer reads 210°F in the center of the loaf, about 45-75minutes. Allow to cool completely before storing.

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