Whole Wheat Bread




1 1/2 c water (warm if not using bread machine, 90-100 degrees)

3 T olive oil

1  1/2 t salt

2 T maple syrup

3 1/2 c whole wheat flour

2 t yeast

If using a bread machine, put ingredients into the machine in the order given. Put on knead cycle and let it sit in the machine an extra hour after it is done kneading.

If using a conventional method, mix the water, olive oil and yeast together first. Mix the flour with the salt. Place the flour out onto a board. Make a well in the middle and add the liquid ingredients. Begin to combine them. Knead for 10 minutes. Cover and let rest for 30 minutes. Knead again for 5 minutes. Try not to add any more flour. Use your scraper. Put dough into a bowl, cover with plastic wrap and put it in the cold oven. Let rise for an hour.

For either method, put dough onto the board. Try not to deflate the dough too much. Roll the dough into a log without handling it too much. Spray a cookie sheet and place the dough onto it. Place the cookie sheet in the oven, off. Let it rise for 30 minutes. Remove it from the oven and preheat the oven to 450.

Slice the top of the dough three times, diagonally, right before placing in the oven.

Have a 1/4 c of water ready. Put your bread in the oven.

Have a cookie sheet on the bottom of the oven to throw the water onto. Throw the water on the sheet and close the oven fast. The steam will help the bread to rise more and the crust to get crisp. Set your timer to 2 minutes. Repeat with the water. Bake for 10 minutes. Reduce temp to 350 and bake for another 30-40 minutes or until the bread sounds hollow when thumped and it is nice and brown.

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