Categories: Bread
Ingredients
- 1 1/2 c lukewarm water
- 1 1/2 c lukewarm milk
- 1 1/2 T yeast
- 1 T plus 1 t salt
- 1/2 c honey
- 5 T oil
- 6 2/3 c whole wheat flour (not pastry)
Directions
-
Mix yeast, salt, honey and oil with water and milk in a lidded 5 qt bowl (not airtight).
-
Mix in remaining ingredients with spoon (not kneading). May need to use wet hands to mix remaining flour.
-
Cover (not airtight) and allow to rest at room temp until dough rises and collapses for 2-3 hrs.
-
Use immediately or put in refrig for up to 5 days.
-
On baking day:
-
Lightly grease as 9×4×3 nonstick loaf pan.
-
Using wet hands scoop out a cantaloupe size ball (1 1/2 lb).
-
Keeping hands wet quickly shape it into a ball by stretching the surface of the dough arround to the bottom on all four sides.
-
Drop in prepared loaf pan filling slightly more than half-full.
-
Allow it to rest for 1 hr and 40 min.
-
Flour the top of the loaf and slash.
-
min before baking time (less for the toaster oven), preheat the oven to 350.
-
Place an empty broiler try on the bottom.
-
Place loaf near center of oven. Pour 1 c of hot tap water into broiler tray and quickly close oven.
-
Bake for about 50-60 min or until top crust is deeply browned and very firm.
-
Allow to cool before slicing.
-
Makes 3 1 1/2 lb loaves.