100% Whole Wheat Bread
- 3 cups water, 115 degrees
- 2 teaspoons agave nectar
- 1 teaspoon salt
- 2 teaspoons yeast
- 5 12 cups stone ground whole wheat flour
- 14 cup vital wheat gluten
- 12 cup wheat bran
- 14 cup starch, Hi-Maize Resistant
- 2 tablespoons dough enhancer
- Using a stand mixer, place water in bowl.
- Add nectar, salt and 2 cups flour.
- Combine well.
- Add yeast and allow to sit until you observe that the yeast is beginning to work.
- Combine remaining dry ingredients.
- Gradually add to mixer bowl.
- Switch to dough hook and knead, adding more flour if needed, until dough does not stick to bowl.
- Knead for 3-4 minutes on medium setting.
- Set aside in a draft free area to rise, until double in size, about 90 minutes.
- Punch down and form loaves.
- Rise again until nearly double, about 60 minutes.
- About 45 minutes into second rising, preheat oven to 400 degrees.
- Bake at 400 degrees, for 25 - 30 minutes, until bread reaches an internal temperature of 200 degrees.
- Cool and enjoy.
water, nectar, salt, yeast, stone ground, vital wheat gluten, bran, starch, dough enhancer
Taken from www.food.com/recipe/100-whole-wheat-bread-421290 (may not work)