100% Whole Wheat Bread

Lesli Dustin

This recipe can be finicky depending on the weather or your particular karma that day, so don't give up. I have recently begun adding the extra seeds and grain at the end of the recipe for extra nutrition and texture. My kids hate it, but it makes kind of a 7-grain-ish kind of bread that I love. Until I eliminated dairy from my diet, I added powdered milk (up to 3/4 cup per recipe) to help rotate my food storage and get some calcium in there. It makes a stiffer bread.

2 1/2 cups hot water
1/2 cup honey
1 T. yeast
2 vitamin C tabs (500 mg.), crushed
1/4 cup gluten flour
1/3 cup oil
1 T. salt
6 cups whole wheat flour
1/2 cup flax meal (optional)
1/2 cup millet (optional)
1/2 cup unsalted sunflower seeds (optional)
1/4 cup poppy seeds (optional)

Combine water and honey in large mixing bowl; add yeast and wait to see the bubbles form. Add vitamin C, gluten, oil, salt, and 2 cups wheat flour. Stir with a whisk until well blended. Let sit for at least 1/2 hour and up to several hours. Doing this sponge step will help you achieve a more even textured bread. Add remaining flour and, if desired, remaining ingredients. Knead for 6-8 minutes or until stretchy. Let rise in warm place. Punch down and form two loaves. Let rise again. Bake at 350 for about 35 minutes.