100% Whole Wheat Bread

It's taken me over a year of fiddling to get this recipe just the way I like it but I wouldn't even consider buying bread anymore.  This recipe makes a large loaf that isn't to dense and will keep nicely for a week.

Ingrediants:

1 1/2 cups hot water (100-110 F, usually about as hot as will come from your tap)

1 Tbs and 1/4 tsp Instant Yeast

1Tbs Sugar or Honey

1 1/4 tsp salt

3 Tbs oil

4 1/2 cups Whole Wheat Flour

Directions:

Place the water, oil, yeast, sugar and salt in a large mixing bowl and whisk until all is dissolved.  Add the flour, stir just a bit then let sit for five to ten minuets.  This allows the whole wheat flour to start absorbing the water and will make kneading an easier process.  Mix your dough then turn out onto a  floured surface and knead the dough six to eight minutes.  If your using a stand mixer with a dough hook just leave it on the lowest setting for the same amount of time.  

 

Shape the dough into a ball and place into a greased mixing bowl.  Cover with a damp towel and allow the bread to rise somewhere warm for a bout an hour or until it has doubled in size.  If you don't have a warm house put your oven on for two minuets at it's lowest setting then place the bowl in there.Once the dough has risen, turn it out onto a floured surface and punch it down.  Shape it into a loaf and place it into a well greased loaf pan.  For added ease in removing the loaf later dust the greased pan with cornmeal, bottom and sides.  Cover it with the damp towl and allow to rise another hour or until doubled in size.

Heat your oven to 350 F then insert your loaf and cook for 30 minutes.  Remove from oven but leave in the pan for five to ten minutes then transfer to a cooling rack.

The Twist:

I have a couple good twists here.  One involves substituting the water with something else like double brewed coffee or steeping two Chai tea bags in the water first.  Both add a nice but not overly strong flavour to the bread.

If you want to convert it to cinnamon raisin bread do it after the  first rising.  After you punch it down you can roll it out long and narrow (no wider then your loaf pan) then dust the dough with cinnamon and sprinkle with raisins (about a cup). Roll it up and proceed as normal.

Alternatively chesse and onion bread is a wonderful treat.  You'll need half a cup of sautéd onions and half a cup of shredded old chedder or more if you prefer.  After the  first rising when you punch it down you can roll it out long and narrow (no wider then your loaf pan).  Spread on the onions and cheese then roll it up and proceed as normal.