Yeasted Whole Wheat Bread

Ingredients

Water
Yeast
Whole wheat flour
Olive Oil
Salt

Mix

In a ceramic/glass bowl:

2 cups water – warm not hot (~110 degrees)
2 T raw sugar

Sprinkle on top

1 T yeast

It will sit on top, then dissolve then drop, then rise in foam. This shows that the yeast is alive.

Grind into flour

4 cups kernels of hard red winter wheat

If you do not have a flour mill you can, of course, use flour that you have purchased. 100% whole wheat. You will need 6–7 cups.

Add 2 cups flour to yeast mixture.

Stir well

Add

2 tsp salt
2 T olive oil

Stir well

Kneading

Add more flour until you can no longer stir it easily. Turn it onto a flat surface and knead with your hands adding more flour as needed. Knead 5–10 minutes or more – adding flour until the dough is no longer sticky. The amount of water used determines how much flour is needed.

Wash bowl

Add a dribble of olive oil to the bottom and swish it around with your fingers.

Put dough in bowl to coat bottom with oil.

Invert dough it so the oiled surface is on top.

Rising 1

Cover bowl with moistened dish towel. Put in oven with only the light on. This will provide a source of heat to keep the temperature about 80–90° F.

Let sit for up to 2 hours until it has doubled in size due to the yeast action.

Punch it down to release the air/gas.

Rising 2

Take dough out of bowl and knead it again for 5 minutes.

Form it into a loaf.

Place in an oiled and floured loaf pan. You could, instead, line the pan with parchment paper.

Set again in oven to rise.

Baking

When it has risen almost enough take out and turn oven up to 350°. When the oven is ready put loaf in to bake for 45 minutes.

Take out of pan somehow.
Let cool.
Eat.