Categories: Bread

Ingredients

• 1 1/2 c lukewarm water
• 1 1/2 c lukewarm milk
• 1 1/2 T yeast
• 1 T plus 1 t salt
• 1/2 c honey
• 5 T oil
• 6 2/3 c whole wheat flour (not pastry)

Directions

1. Mix yeast, salt, honey and oil with water and milk in a lidded 5 qt bowl (not airtight).

2. Mix in remaining ingredients with spoon (not kneading). May need to use wet hands to mix remaining flour.

3. Cover (not airtight) and allow to rest at room temp until dough rises and collapses for 2-3 hrs.

4. Use immediately or put in refrig for up to 5 days.

5. On baking day:

6. Lightly grease as 9×4×3 nonstick loaf pan.

7. Using wet hands scoop out a cantaloupe size ball (1 1/2 lb).

8. Keeping hands wet quickly shape it into a ball by stretching the surface of the dough arround to the bottom on all four sides.

9. Drop in prepared loaf pan filling slightly more than half-full.

10. Allow it to rest for 1 hr and 40 min.

11. Flour the top of the loaf and slash.

12. min before baking time (less for the toaster oven), preheat the oven to 350.

13. Place an empty broiler try on the bottom.

14. Place loaf near center of oven. Pour 1 c of hot tap water into broiler tray and quickly close oven.

15. Bake for about 50-60 min or until top crust is deeply browned and very firm.

16. Allow to cool before slicing.

17. Makes 3 1 1/2 lb loaves.

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