100% Whole Wheat Bread

1. Using a stand mixer (trust me), put the water, yeast, and Splenda/sugar in the bowl.

Walk away for 5 minutes.

2. Come back and add the olive oil, wheat gluten, and 1C rye flour. Mix thoroughly, then walk away.

I like to watch TV for this part.

Come back in about a half an hour, give or take. Let the sponge form.

3. When it’s a part you don’t like or your show is over or whatever, come back. Push down the sponge and add the rest of the rye flour and the salt, then slowly add the wheat flour while your mixer is on a low-setting. You won’t be able to get it all in – this is a good thing.

4. When the dough looks about right (usually just over halfway through the wheat flour), pull it out and begin kneading it.

I do most of this by feeling, but my general rule when kneading bread is to get it to resist you when you poke it. Not to inflict pain, but to be semi-firm. Roughly 10 minutes, although I’m lazy. This should incorporate most of your remaining flour.

5. At this point, determine how fast you want this thing done. I like to oil a pizza pan and plop the dough straight on, in which case you need only one rise and get a round, sloping loaf. The other option is to do a double or even triple rise – more and longer rises means a fluffier loaf.

Two ways I’ve done this –

a. Oil a pizza pan and center the ball of dough, then cover with a damp cloth and put in a warm place. Make sure the cloth is loose, because this can rise pretty well.

Let rise for at least an hour, but possibly as long as two. Multi-task. Do laundry. Tell your family you’re busy baking and can’t possibly help them, and watch TV instead. When it’s ready (you get a feel for what you like, but wait at least 2 hours the first time), pop in a 350F oven for about 40 minutes. (I use my mom’s oven, which allows me to set a proof cycle – I just take off the cloth and turn the oven on, and take it out exactly 42 minutes later.)

b. Oil a bowl and toss the dough in, making sure to coat the top. Let rise once for about an hour or so, then put into a greased bread pan, let rise a second time, then poke so it falls evenly, and let rise a third time (about 3 hours of rising) and bake as above.

Depending on how long you let it rise, this can be great for anything from eggs on toast to sandwiches.

The knack to this recipe lies in being able to walk away from it for extended periods of time. Also, in experimentation – try nuts, fruit, etc.