WHOLE-WHEAT BREAD WITH VARIATIONS

Oil two bread pans

Preheat oven to 350 degrees

Preparation time: 30 minutes

Yield: 32 slices

3-cups warm water

2-tablespoons agave nectar, or maple syrup, or molasses

3-teaspoons yeast

5 to 6-cups whole-wheat flour

3-teaspoons salt

optional: sprinkle on top sesame seeds, poppy seeds, sunflower seeds, flaxseeds

Zap water in a cup for 30 seconds.  In the standing mixer bowl whisk together the water agave.  If comfortably warm to the touch, whisk in the yeast. 

Place the yeast mixture in a turned off microwave oven for 10 minutes. 

Add the flour, salt and knead with the dough hook for 10 minutes. 

Place the ball of dough in an oiled bowl, cover with a wet cloth, and place in a turned off microwave oven for 40 minutes until double in size.    

Punch down dough and knead on a floured surface for a few minutes. 

Divide the dough and place in two oiled bread pans or place on an oiled baking sheet to make one large round load.  A pizza stone sprinkled with corn meal can be used.  Let rise for 40 more minutes in a turned off microwave oven. 

When double in size, bake at 350 degrees for 35 minutes or until golden.

VARIATIONS

After making this basic bread, experiment by replacing 2-cups of whole-wheat flour with oatmeal, cornmeal, rye flour, soy flour, rice flour, rice, buckwheat, wheat germ, soy pulp, potato flour, leftover mashed potatoes, overnight soaked seeds, other veggies and herbs.  If adding extras, use 1-cup of gluten flour. 

To add seeds to the top, moisten with water, nut, rice, or soy milk, agave nectar or maple syrup.  Press the seed in before you let it rise for the last time.  

 This recipe makes two loafs or  one big round.  Cut it in quarters, use one, and freeze the other three.  This is the homemade bread round that I take to a potlucks,  It is always welcome and popular.