I like this recipe because there's no oil or sweetener. It still rises great and tastes delicious. I make one loaf at a time so I can knead it in my food processor with the special dough blade. I found out the hard way that food processors can not handle two whole wheat loaves at a time. Also, I start out with a dry dough and knead with wet hands on a wet board rather than the traditional way. I find it is easier than the sticky mess that sticks to everything and I end up with a moist loaf.
Pure and Simple Whole Wheat Bread
1 teaspoon active dry yeast
½ cup warm water
2½ cups whole wheat flour
1 teaspoon salt
½ to ¾ cups warm water
Mix yeast into ½ cup warm water. Let sit 5 to 10 minutes, or until foamy.
In large bowl, mix flour and salt together. Stir yeast mixture into flour. Stir in remaining water a little at a time until the dough holds together but is not gooey. With wet hands on a wet surface, continue to knead dough for 10 minutes, or until dough is smooth and elastic. To test if dough is ready, use both hands and try to pull dough apart. It should stretch and but not break.
Form dough into a ball and place in bowl and cover with a plate or damp towel. Let sit in warm place approximately 1 to 1 1/2 hours, or until doubled in size.
Push dough down gently, and form into a loaf. Place dough in oiled loaf pan. Cover with damp towel. Place pan in warm, draft-free place for 30-40 minutes, or until dough is doubled in size. Start preheating oven to 350º about 20 minutes after starting the second rise. Place bread in preheated oven, and bake for one hour. When done, bread will be golden brown and fall easily out of pan. If it does not, let it bake a little longer. Bread will sound hollow on bottom when knocked. Let bread cool on wire rack. Don’t cut hot bread, it will be slightly mushy until it cools a little.
Yield: 1 loaf
Note: For two loaves, double ingredients and knead for 20 minutes.