Beth'S 100% Whole Wheat Sourdough Bread

• 1 1/2 cups filtered water (room temp.)
• 2 tablespoons honey
• 2 cups freshly milled whole wheat flour (packaged is fine, though)
• 1/4 cup sourdough starter, at its peak (whole wheat starter works best)
• 2 tablespoons oil
• 1 1/2 teaspoons salt
• 2 teaspoons bread enhancer
• 3 tablespoons vital wheat gluten
• 2 1/4 cups freshly milled whole wheat flour

1. The afternoon before you want bread, feed your starter 1 cup distilled water and 1 cup flour (not included in recipe ingredients).
2. That evening, when it is all bubbly and active, combine the first 4 ingredients in a large bowl, cover loosely, and allow to get bubbly like a fed starter does but not at it's peak yet (about 5 hours). This is essentially a sponge.
3. That evening, add remaining ingredients.
4. Knead until the gluten is developed and it passes the windowpane test (when a golf sized ball of it is worked and stretched thin, you can see light through it and it doesn't rip), about 6-8 min in a Kitchen Aid.
5. Divide into 2 loaves and shape, placing them into 8.5 x 4.5 greased bread pans (they will be smallish loaves). It would probably make 1 very large loaf in a 9 x 5 pan.
6. Cover loosely with oiled plastic wrap.
7. Allow to rise until doubled (not very tall, just doubled). This went much faster than I anticipated (6-7 hours). If you have a fast rising starter, I would suggest placing the unrisen loaves in the fridge or a cool place to slow it down a little. This will also develop a more sour flavor.
8. Bake at 350 for 30-40 minute.
9. Remove from pans immediately and cool on a wire rack.

filtered water, honey, freshly, sourdough starter, oil, salt, bread, vital wheat gluten, whole wheat flour

Taken from www.food.com/recipe/beths-100-whole-wheat-sourdough-bread-225135 (may not work)