I'm beginning to think that having my son do schoolwork in the kitchen while homemade bread is baking in the oven and cooling on the counter, may very well fall under the category of 'cruel and unusual punishment'.
Saturday I make this cold-rise bread and Monday is bread baking day. No doubt, if you were to drop by, the smells in our house would make you swoon. I truly think there is no greater smell than that of fresh baked bread.
I don't buy bread from the story any more. Homemade is just too good and much better for you. But when I do, Natural Ovens Bread and Ezekiel 4:9 bread is the only kind I'll buy.
Homemade 100% Whole Wheat (No Knead!) Bread
3 3/4 c. warm water
1 tablespoon kosher salt
1 to 1 1/2 tablespoons yeast
1/4 cup vital wheat gluten*
7 cups whole wheat flour
1/4- 1/2 cup ground flax seed (optional)
5 tablespoons neutral flavored oil (vegetable)
1/4 c to 1/2 c. raw honey or molasses
*Don't skimp on the vital wheat gluten. Trust me, I've learned this the hard way. It is critical for 100% wheat bread if you want moist, tender bread.
In a large container with a lid, mix the warm water, yeast, and honey or molasses. Add the oil, salt, flour, vital wheat gluten and flax seed. Mix all well. Partially (loosely) cover the container and allow to rise in the refrigerator for up to 7-10 days. (You will need enough room in the container for the dough to double in size.)
dough before first rise
dough after first rise
When ready to bake, grease 1 or 2 loaf pans. This dough will be wet and is best handled with hands. Divide the dough in half and gently bring the sides of the dough around to the underneath until you've formed a nice ball. Shape gently into an oval with your hands and place in the loaf pan. Cover with an oiled piece of plastic wrap and allow to rise until doubled- anywhere from 1 hour 40 minutes to 2 hours. (I like putting the dough in an over that is turned off.)
When ready to bake, flour the dough lightly and slash down the center with a sharp knife. Place in a preheated 350F oven. Bake for about 50 - 60 minutes. Allow to cool in the pan for about 10 minutes and then remove.
This makes great toast for breakfast or wonderful sandwich bread. I bake both loaves at once and freeze one to use later in the week. Store in a large zip lock freezer bag.
(adapted from Artisan Bread)