[QUOTE=momandmore2]Hibou--is your recipe from Laurel's, too? Do you mind sharing your ingredient list and/or process? We love bread so much!
Here's my recipe with time adjustments to allow for proper soaking; it's quite a versatile recipe. It's tweaked a little from the Tassajara Bread Book. I find I can add milk, eggs, grains, pureed veggies, applesauce, etc., and it almost always turns out. On the occasion that it doesn't, I just slice it really thin and toast it for crackers or croutons. Bread has always taken me longer to make than most recipes say- even before I knew about the importance of soaking flour- I did it not so much on purpose, but more because I tend to get sidetracked a lot, and if the baby needs me, then the bread just has to wait!
Whole Wheat Bread
3 c. lukewarm water
1 ½ Tbsp dry yeast
1/3 c. honey or molasses
4 c. whole wheat flour
4 tsp. salt
1/3 c. oil
4 c. additional whole wheat flour, approx.
Dissolve the yeast in water.
Stir in sweetening.
Stir in the 4 c. whole wheat flour to form a thick batter.
Beat well with spoon (100 strokes)
Let rise at least an hour, or even overnight.
Fold in the salt and oil.
If using additional ingredients such as whole grains, or pureed fruit, etc., fold them in now.
Fold in additional flour until dough comes away from side of bowl.
Knead on a floured board using more flour as necessary until smooth. (I just have a really big stainless steel bowl, and I knead it in there)
Let rise about 2-3 hours.
Let rise again for a couple hours.
Give it a third rising if you like.
Shape into loaves.
Place in greased pans.
Let rise about an hour.
Bake at 325-350 for an hour.
Turn out of pans to cool.
Hope it works for you as well as it does for me!