Whole Wheat Bread
- 4 Cups whole wheat flour
- 1/4 Cup gluten (optional)
- 1 rounded Tbsp. yeast
- 1/4 Cup molasses or honey
- 1 Tbsp lemon juice
- 2 Tbsp plain yogurt
- 2 1/2 Cup hot water (bath temp.)
- 2 Tbsp olive oil
- 1 3/4 tsp salt
- 2-3 Cups whole wheat flour
Put 4 cups of wheat flour and gluten (helps bread stick together but does not effect the taste if not added) into mixing bowl and combine. Place hot water, honey/molasses, yeast, lemon juice, and plain yogurt in blender and mix for a few seconds. Pour the contents of the blender in the mixing bowl and mix on high speed for 1 minute. Let the dough rise until double in size (30 minutes). Add the salt and oil and spin for another minute. Then, add another 2 - 3 cups wheat flour (enough for the dough to be sticky and stiff - does not collapse as easy when you stop stirring it). Knead the dough on high speed for 7-8 minutes. Take and shape into 2 loaves and place into 2 olive oiled pans. Allow to rise 15-30 minutes or until the bread top almost is level with the top of the pans.
Bake at 350 degrees for 22-30 minutes or until the bread is slightly browned or does not collapse when you lightly tap it. Remove immediately from the pans and allow to cool on a cooling rack.