Home All Recipes Appetizers and Beverages Bread Salad Soup Main Dish Side Dish Desserts Candy and Snacks Miscellaneous

4 1/2 cups warm water	4 cups whole wheat flour
1/3 cup oil	2 Tblsp yeast
1/2 cup honey or brown sugar	2 Tblsp dough enhancer or wheat gluten
1 Tblsp salt	4 to 5 cups whole wheat flour

This recipe is written for a Bosch mixer. I made a little smaller batch in my Kitchen Aid. I use 3 to 4 cups flour using my Kitchen Aid and knead dough for 10 minutes. Use 3 cups warm water if you are using a Kitchen Aid. I use red wheat for this recipe, but white wheat works too. Combine water, oil, honey or brown sugar, salt, and whole wheat flour; add yeast, dough enhancer or wheat gluten, and the rest of whole wheat flour. Knead for 10 minutes. Leave dough in bowl, covered. *Let sit for 15 minutes. Knead for a few minutes (this is called pestering and will change the flavor and texture of the bread.)* Repeat this process of resting and kneading two more times. Pour dough onto floured board and knead until smooth. Divide dough in half and shape into long rolls or bread bowls. Place each on separate cookie sheets which have been sprinkled with cornmeal--or use a baking stone. Brush loaf with water or beaten egg and sprinkle sesame seeds on top, if you desire. Slash with sharp knife diagonally every 2 1/2 inches, 1/4-inch deep. Let rise until doubled in size. Bake at 450 degrees for 10 minutes, then 350 for 35 minutes; or if you have a pizza stone, 400 degrees for 40-45 minutes. For a chewy crisp crust place a pan of water on the rack below the bread as it bakes.