December 29, 2015
This is a simple recipe one that I modified for myself. It is suitable for almost all diets except those of you that are celiac. I have not tested this with a flour suitable for a celiac diet. if you do experiment though I would love to hear your results.
Update: I have since halved the amount of sugar in this recipe and the bread is that much better. the original recipe i modified called for 2/3 cups of sugar this left the bread more dense than I wanted. it was still good just not as springy as I was hoping for also update the photo to be the proper subject as the one i first used was made with white flour not Whole Wheat.
- 2 cups warm water (110 degrees F/45 degrees C)
- 1/3 cup white sugar
- 1 1/2 tablespoons active dry yeast
- 1 1/2 teaspoons salt
- 1/4 cup olive oil
- 6 cups whole wheat flour(non enriched)
- In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
- Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
- Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9×5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans. You can also just throw them on the oven stone without the pans if you have one in your oven this is what I do.
- Bake at 350 degrees F (175 degrees C) for 30 minutes.