Basic Whole Wheat Bread

1 1/4 cups water
1.5 Tbsp canola oil
1/4 cup brown sguar
1 1/2 tsp salt
3 1/2 cups whole wheat flour
2 1/4 tsp yeast

In bread machine or mixer, add wet ingredients, then dry ingredients except yeast. Form a well in the middle and pour in yeast. Mix and knead until a stiff dough forms. Let rise in machine or in warm place until doubled, about 1 1/2 hours. Remove from bowl/machine and shape into boule. Place in a floured, lined basket (I use an oval basket) and let rise, covered with towel.

Meanwhile, heat stone in oven at 500 degrees for 45-60 minutes. When loaf is doubled, invert loaf onto floured peel (or bottom of cookie tray). Pour 1 c water onto bottom of oven or into a preheated metal pan in oven; close door quickly to trap steam. Slash top of dough with knife or lame; open oven and slide loaf quickly onto stone, closing oven again immediately. Reduce heat to 425 and bake 20-25 minutes until loaf is dark brown and sounds hollow when thumped on the bottom. Remove from oven and cool on rack 15-30 minutes (cutting into it too soon will leave the inside gooey).

Serving Size: Makes 1 30-ounce loaf (15 2-ounce slices)

Number of Servings: 15

Recipe submitted by SparkPeople user BLUEWARBLER.