Basic Whole Wheat BreadSubmitted by: BLUEWARBLER
IntroductionWhole wheat bread for sandwiches or anytime. Mixed in a bread machine for simplicity, but baked in the oven on a stone to get a nice crust. Whole wheat bread for sandwiches or anytime. Mixed in a bread machine for simplicity, but baked in the oven on a stone to get a nice crust.
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
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.