100 Percent Whole-Wheat Bread

I got this recipe out of MotherEarth magazine. (See link below) This is very good, I also cheated a bit on the cooking I let it rise in a baking pan and baked it right after it doubled in size.

1 1⁄2 tbsp. granulated yeast (1 1⁄2 packets)
1 tbsp. plus 1 tsp. salt
1/2 cup honey
5 tbsp. neutral-flavored oil, plus more for greasing the pan (I used butter)
1 1⁄2 cups lukewarm milk
1 1⁄2 cups lukewarm water
6 2⁄3 cups whole wheat flour

Mix the yeast, salt, honey, oil, milk and water in a 5-quart bowl or other container.
Mix in the flour using a spoon, high-capacity food processor with dough attachment, or a heavy-duty stand mixer with dough hook.
Cover loosely, and allow to rest at room temperature until the dough rises and collapses (or flattens on top); about 2 to 3 hours.
The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next several days.
On baking day, lightly grease a 9-by-4-by-3-inch loaf pan. Using wet hands, scoop out a 11⁄2 pound (cantaloupe-sized) hunk of dough. Keeping your hands wet (it’ll be sticky!), quickly shape it into a ball following the method in Step 5 of The Master Recipe (above).
Drop the loaf into the prepared pan. You’ll want enough dough to fill the pan slightly more than half-full.
Allow the dough to rest for 1 hour and 40 minutes. Flour the top of the loaf and slash, using the tip of a serrated bread knife.
5 minutes before baking time, preheat the oven to 350 degrees, with an empty broiler tray on another shelf.
Place the loaf in the center of the oven. Pour 1 cup of hot water into the broiler tray and quickly close the door. Bake for 50 to 60 minutes, or until deeply browned and firm.
Allow to cool completely before slicing in order to cut reasonable sandwich slices.
Makes 3 1 1⁄2 pound loaves.


I topped the bread off with ground flaxseed and one with flaxseed and wheat germ.
I am going to try the Artisan Bread; I may freeze some and see how that turns out.
If nothing else it should smell good around here for a day or two.

http://www.motherearthnews.com/Real-Food/Artisan-Bread-In-Five-Minutes-A-Day.aspx