Whole Grain Master Bread Recipe
- 5 12 cups whole wheat flour
- 2 cups unbleached all-purpose flour
- 1 12 tablespoons granulated yeast
- 1 tablespoon kosher salt
- 4 tablespoons vital wheat gluten
- 4 cups lukewarm water (about 100 degrees F)
- Measure the dry ingredients into a 5-quart bucket or bowl, and whisk them together (you can also use a fork, or if its lidded, just shake them well).
- Add the water to form a very wet dough.
- Cover loosely (leave lid open a crack) and allow to rise for two hours at room temperature (if you decreased the yeast, youll need more time).
- NEVER PUNCH DOWN or intentionally deflate.
- The dough will rise and then begin to collapse.
- Refrigerate and use over the next 14 days, tearing off one-pound loaves as you need them.
- On baking day, cut off a grapefruit-sized piece of dough (about a pound), using a serrated knife or a kitchen shears.
- Quickly shape the loaf by pulling the top around to the bottom and rotating, but don't knead.
- Cover the loaf loosely with plastic wrap and let it rest on a pizza peel covered with cornmeal or parchment for 90 minutes (or 40 if your dough is fresh and not refrigerate).
- Thirty minutes before baking, preheat the oven to 450 degrees F (230 degrees C), with a baking stone placed on a middle rack.
- Place an empty broiler tray for holding water on any other rack that wont interfere with rising bread.
- Just before baking, use a pastry brush to paint the top with water and sprinkle with a seed mixture if desired.
- Slash the loaf with 1/4-inch deep parallel cuts across the top (or a singe lengthwise cut as in the first picture).
- Use a serrated bread knife held perpendicularly to the loaf.
- Slide the dough onto the pizza stone.
- Pour 1 cup hot tap water into the broiler tray.
- Bake for about 30 minutes or until done.
whole wheat flour, flour, yeast, kosher salt, vital wheat gluten, water
Taken from www.food.com/recipe/whole-grain-master-bread-recipe-418439 (may not work)