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Everyday Whole Wheat Bread
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Yield: 2 loaves
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| Everyday Whole Wheat Bread | |
| 1/3 cup | organic butter, (optional) |
| 2 1/2 cups | warm water, (not above 120°F) |
| 7 cups | whole wheat flour, divided |
| 1/3 cup | honey |
| 1 1/2 tablespoons | active-dry yeast |
| 1 Tablespoon | Celtic sea salt |
Melt the butter over low heat in a small saucepan. In a large bowl stir melted butter, warm water, 3 cups flour, honey and yeast. Cover the bowl with a clean towel and set in a warm, draft-free area for 30 minutes.
Preheat the oven to 350°F and adjust rack to middle position. Uncover the bowl with the flour mixture in it and add remaining 4 cups flour and sea salt. Stir until just combined and then pour mixture on to a floured flat surface. Knead the dough for one minute (if the dough is a bit sticky, add a tablespoon or two of flour). Cut the dough in half. Roll first half to a 12×9-inch (approximate) rectangle and then it roll up to form a loaf. Place the loaf seam side down on baking sheet lined with parchment paper. Repeat with second half of dough. After both pieces of loaves are formed, place a clean dish towel over the loaves and let them rise again in a warm, draft-free area for about 30 minutes or until they double in size. After dough has risen, remove towel, and bake in the oven for 20 minutes until golden brown. Another way to tell if the bread is ready is to thump the bread with your finger. If it makes a hollow sound, the dough is ready. Cool for 5 minutes before serving.
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