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Print this Recipe    Wheat 15

WONDERFUL WHOLE-WHEAT BREAD
makes two loaves.

3 cups water
1 1/3 tablespoons yeast
1/3 cup honey
4 cups whole wheat bread flour

To make the sponge: mix the yeast with a little of the water
(warmed), and let it bubble up (to make sure it's OK). Mix all
the above ingredients together and beat about 100 times until it's
very smooth.

Let the sponge rise until about doubled in bulk. 45 - 70 minutes.


Fold in the rest:

1/3 cup oil
1 tsp salt
1 cup cracked or whole millet (optional, or use rolled oats)
about 3-4 cups more whole wheat flour

Knead very well. Let rise until about doubled in bulk - again
about an hour. Punch down.

Let rise (3rd rising) for about 45 minutes to an hour, or until
about doubled in bulk.

Preheat oven to 350 degrees F.

Form into loaves and let rise in (oiled) non-stick bread pans
for about 30 to 45 minutes.

Brush the top with an egg-wash (beaten egg white with a
little water) for a shiny crust, if desired. Cut slashes or
crosses in the top to let steam escape. Bake at 350 degrees F for
about 50-70 minutes. Top will be shiny brown when done, sides and
bottoms also golden brown, and loaf will go "thump" (deep thump)
when you tap it on the bottom (after removing from the pan).

Note: You can use one or two cups unbleached flour instead of all
whole wheat. If you do this, use the unbleached flour when you're
making the sponge (first step) so it can have more time for the
gluten to develop.

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