Whole Wheat Bread Recipe

On the left, is a traditional 5 cup wheat loaf.  On the right, is the family Rye Bread.  This page is for the Wheat Loaf, the Rye Bread is here.--Scott

Stage 1:  Combine and stir

• 1/4 cup lukewarm water
• 1 package of yeast
• 1 teaspoon of sugar

Cover and let rise until bubbly (about an hour)

Stage 2: Add

• 2 cups of whole wheat flour
• 3 cups of white flour
• 1 3/4 cups of warm water

Knead on a floured board (I use the dough hook on the stand mixer) adding more flour as needed to make it stiff enough

Stage 3: Raising

• Let raise
• After doubling, punch it down
• Let it rest 5 minutes

• Shape the rested dough ball and place in a proofing bowl
• Let raise again

I like to use a proofing bowl to give a pretty spiral 'look' and let this dough rise to fill it about 80% or so.

Stage 5: Baking

• Put the dry cloche into the oven, ours is over 30 years old and looks like
• Pre-heat the oven to 425 F
• Remove and open the hot cloche, sprinkle some cornmeal onto the bottom
• Taking care of your fingers, flip and lower the dough into the bottom
• Slit an "X" across the top, or, be decorative
• Recover with the hot lid
• Bake for 10 to 15 minutes, in our oven, I set a 12 minute timer
• Then, remove the cover, and bake for 25 more minutes