WHOLE WHEAT BREAD (a 2 banana difficulty)

On the surface, homemade bread sounds like it would be difficult and time consuming.  In fact, it is quite easy and while the hands on time is quite brief, the rise time stretches it out to 1 full day.  That really doesn't count as OUR work though.

The recipe I mainly use is from a Mark Bittman NY Times recipe that he got from someone else.  He recently said it was "his" most popular recipe that wasn't "his" recipe.

Making bread is interesting because the humidity level and temperature in your house will affect your finished product.  As long as you are ok with that and realize that your loaves will have "uniqueness" to them, let's get started. 

WHAT YOU NEED:
3 c White Whole Wheat flour
2 T Vital Wheat Gluten (optional)
2 T Kosher Salt
1 1/2 t Yeast
2-3 T Olive Oil
1 3/4 c Warm Water

WHAT ELSE YOU NEED:
Dry Measuring Cups
Liquid Measuring Cups
Measuring Spoons
Large Bowl
Whisk
Plastic Wrap
Loaf Pan
Oven
Cooling Rack (optional)

WHAT YOU DO:
1.  Whisk Flour, Vital Wheat Gluten & Salt together in large bowl
2.  Dissolve Yeast in 1 c of the Warm Water & Pour over the dry ingredients
3.  While stirring, slowly add the remaining water. 
4.  Stir until blended.  At this point the dough should have the consistency of a thick batter.  Add a little more water if it seems too dry or a little more flour if it seems too wet.

5.  Cover the bowl with plastic wrap & let it rest in a warm place (ie: on top of the refrigerator) for 12-24 hours.
6.  The surface will be dotted with bubbles when it is ready.

7.  Grease the sides & bottom of the loaf pan with the olive oil, then pour/scrape the dough into the loaf pan.  Cover with a towel.

8.  Let this rest 1-2 hours allowing it to rise.  Pre-heat oven to 400 deg when it is close to baking time.
9.  Bake until it sounds hollow to tapping (30-45 min.)  An instant read thermometer should register close to 200 deg.

10.  Let it cool about 30 min, then use a thin knife to loosen around the perimeter.  You may need to cut out a small end piece and use a spatula to fully disengage the bread from your pan.

11.  Your bread is now ready to eat!!

If you want your bread to always be nice, soft & the same size, then you will be disappointed in home made bread.  Just keep on going with Mrs. Baird's at your grocery store.  However, if you love the smell of fresh baked bread, then definitely give this a go.

Parting thoughts:
Your bread does NOT have any preservatives in it, therefore it will only last 2-4 days before it starts to become a science experiment.  You may need to cut your bread into thirds & store in the refrigerator.  When I'm ready to use the bread, I'll remove from the fridge, slice what I need, then warm in my toaster oven at 250 for about 5 min.

The Vital Wheat Gluten enhances the bread's texture & elasticity.

Well, be flexible with this bread.  You can definitely add about 1/4 c nuts at step 7 before pouring the dough into the the loaf pan.  Play around with the flours a bit also.  Just remember to be flexible.  Bread is not perfect which is good because 'anymonkeycan' bake a good, but not perfect loaf of bread!