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Print this Recipe    Wheat 04

Whole Wheat Bread
Yield: 5 loaves

3 ounces wet baker's yeast (in cakes)
3 cups tepid water
1 cup honey
3 cups whole wheat flour

3 cups water

12 cups whole wheat flour
1 cup gluten flour
3 T sea salt
1 1/2 cups sesame seeds
1 1/2 cups sunflower seeds

1/3 cup water mixed with 1/4 cup soy flour

Mix the first four ingredients in a large mixing bowl with a wire
whisk until it is like pancake batter in consistency. Set it in
a warm place for fifteen minutes. This is the sponge. Meanwhile
mix the next five ingredients in another larger bowl. Make a well
in the center of the dry ingredients. Add the sponge. Fold the
dry ingredients into the wet ones, a little at a time by hand,
until you create a dough which is half dry and half wet. Lumps
don't matter.

Create a second well in this mixture and put the final three cups
of water into it. Mix by hand, turning the flour into the water
until one ball of dough emerges. It will be wet and sticky. Keep
mixing to develop the gluten which creates the elasticity and
texture of the bread. Knead for five minutes, turning ball of
dough into itself, and turning the bowl a quarter turn with each
knead. Put in a warm place, free from drafts, and covered with a
warm, damp towel for 45 minutes. It should double in size. Punch
the air out of the dough and turn on to a breadboard. Cut the
dough into five equal pieces and form into balls. If dough sticks
to bread board, flour the board slightly. Let the balls rise for
ten minutes. You are now ready to form the balls into loaves.

Place the logs in the oiled bread pans with the seams down. Let
rise in a warm place, free from drafts, for 20 minutes. Put a
towel over the rising loaves. Remove towel and baste loaves with
the baste mixture. Place in oven and bake 45 minutes. thump bread
to check for doneness. It should make a hollow drum sound. Remove
from pans when hot. Let cool on bread rack.

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