100 Percent Whole Wheat Loaf - Yields 1 (1.5 lb) loaf
1 1/2 C (12 oz--I always weigh this one) warm water
3 Tbs olive oil
5 Tbs honey, molasses, or maple syrup (I prefer honey. I've tried them all plus agave and honey is the best to me)
3 1/2 C whole wheat flour (I use fresh ground white wheat that I grind in my Fidibus 21 grain mill)
1 Tbsp gluten
2 tsp dough conditioner (This is KEY to an amazing loaf. And not all dough conditioners/enhancers are created equally. I buy mine on Amazon since I can't find it in stores here. Shirley J's dough conditioner is horrible. FYI.)
1 1/2 tsp salt
1 1/2 tsp instant yeast (I used to use dry active but have switched over to instant. I too buy this on Amazon in bulk and store in my fridge/freezer)
For the bread maker:
- Put all ingredients in machine in order and select dough.
- After it's finished (about 1 hour 20 min.), take it out and shape the dough to fit your greased pan.
- Cover the pan loosely with greased/sprayed plastic wrap and let sit until it's 1-2 in. above the side of your pan. If you let it rise too long at this point it will collapse on you when it's baking and/or cooling.
For the kitchen aid/mixer:
- Put all the ingredients in the mixer and combine with the paddle until it forms a shaggy dough. Turn off the mixer and LET THE DOUGH REST FOR 20 min. It makes a difference. It gives the flour a chance to absorb the liquids.
- Turn it on to knead with the dough hook for 15-20 min. You can knead by hand, but it will be a denser, smaller loaf.
- Let the dough rise in a greased, covered bowl for 1 hour or until double. If it's extra cold in my house, I turn my oven on to warm, turn it off and let the bowl sit in the warm oven with the door cracked. I don't have to do that in the spring/summer.
- When shaping the loaf, I spray my table/counter (rather than flour), dump the dough out and gently deflate any large bubbles. I make it into a thick rectangle, a little longer than the size of the bread pan. I gently roll/shape the loaf into a log, seal the edge, and fold under and seal the sides. I put into a greased pan.
- Cover the pan loosely with greased/sprayed plastic wrap and let rise until it's 1-2 in. above the side of your pan. If you let it rise too long at this point it will collapse on you when it's baking and/or cooling.
- Preheat oven to 350*. Bake the bread for 18 min., tent it with foil, and bake another 18 min. Remove from the oven, turn it out of the pan, and cool on a rack. It slices better once it's cooled, but it's oh so delicious when it's warm.