This recipe will make two loaves, or you can do like I do and have some fun with it. I like to braid all the dough like challah. Here is a video (not me, by the way) with instructions on how to braid a 6-strand challah. It's fun...you ought to try it!
Here recently, I've just been shaping a long, mounded loaf on my sheet pan. I don't really like my loaf pans, and it turns out just as well (if not better) than if I had used a loaf pan. I haven't taken any pictures of the mounded loaf, but here are some before and after pictures of the braided loaf. We like the different "bumps" on the top of each slice of bread. It makes it more interesting than just a plain old loaf. =)
This is a braided, unbaked loaf.
Here it is after it's baked. Look how beautiful! Can't you just smell it? =)
This is what it looks like after it is sliced. I use an electric knife with a slicing guide to get the most uniform slices.
Here's the recipe...
Ingredients:
6 cups whole wheat flour, divided
1 3/4 cups warm water, divided
1/3 cup honey
1 pkg. yeast (I use about 1 Tbsp. of the loose dry, active yeast.)
1 tsp. salt
3 Tbsp. oil (I use grapeseed oil)
1. Mix 3 cups of whole wheat flour with 1 1/2 cups of warm water in a large glass bowl. Allow this to sit for about 30 minutes. This will break down the gluten and help the bread to rise better.
2. Meanwhile, in a small bowl mix together 1/4 cup water, yeast and honey. Allow this to sit for about 10 minutes, or until the yeast is activated and mixture becomes bubbly.
3. Add yeast mixture, salt and oil to the flour and water mixture. Gradually add the remaining three cups of flour and stir well. (I use my KitchenAid with the dough hook.) Every time I make this I end up needing a different amount of flour...sometimes almost a cup extra and sometimes 1/2 cup less. I think it has to do with the lunar cycle. =) Just watch for the smooth consistency that dough takes on. The dough should not stick to the edges of the bowl, but on the flip side it should not become dry and flaky.
4. If you are stirring by hand, you will need to knead the dough by hand on a clean counter as the dough becomes harder to stir. Add a little flour if needed to keep it from sticking. Knead the dough for 5-10 minutes. (KitchenAid works great!)
5. Place the ball of dough back into the bowl and cover it with a cloth. Allow the dough to rise in a warm place (set on a chair or table near a window for the sun to warm it, or place near the stove/oven if you've recently used either one) for one hour, or until it has doubled in size.
6. Using a floured hand, pull the dough out of the bowl onto the counter. Knead for just a minute or two until the air bubbles are gone.
7. If you are making loaves, cut the dough in half with a large sharp knife, shape each section of dough into a loaf and place them each into a greased bread pan. I use a sheet pan covered with foil and grease it with some grapeseed oil before placing my loaf on it to rise.
8. Cover and allow 45 minutes to one hour to rise again.
9. Bake in a 350 degree F. oven for 30-45 minutes (we like ours at about 30 minutes), or until the bread is golden brown and sounds hollow when you thump on the top.
10. Allow bread to cool completely before slicing entire loaf. This will keep it from drying out or from becoming "soggy" by storing it still warm. If you are like us, though, you will want to cut a few warm slices to enjoy right away. Just make sure you cover the open end with a cloth, so it won't dry out. Store slices in an airtight container...Ziploc bags work great!
As I mentioned in my muffin recipe post, coconut oil is so incredible on a warm slice of bread! You have to try it! =)
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