Step 1: Mixing the Dough
1-1/2 C. Whole Wheat Flour
1-1/4 C. unbleached flour
1-1/2TBSP granulated yeast
1/2 TBSP Sea Salt
1/4 C. vital Wheat Gluten
2 TBSP chopped fresh dill for batter
Combine all dry ingredients and using a fork or a Danish Wisk, mix together
Step 2: Combining Wet and Dry Ingredients
Wisk all the dry ingredients together in a large 5 quart bowl or container, including the dill.
Add the water a little at at time, and mix together until blended, without overworking the batter. If it gets heavy, wet your hands, and mix gently until all the flour is incorporated. As you can see, I am using a Danish dough wisk.
The dough should not be too wet, because that will cause it to fall in the pan, later while baking. And you don't want it to be over-dry, either. Adjust the water so your dough is more wet than most doughs, but not "drippy" or pour-able. Without transferring the dough, cover the bowl loosely with plastic wrap, and allow to rise for two hours.
Step 3: Placing Dough in Bread Pan
When the dough has risen, sprinkle the chopped dill reserved for the topping.
Then, place in the oven at 350* for 45 minutes, until top is golden brown and a knife inserted
into the center comes out clean. Sometimes, it is necessary to bake it 10-15 additional minutes, but don't let the top burn. Use aluminum foil on the top if you need to bake it longer.
Step 4: Remove From Oven and ENJOY!
This recipe makes good bread sticks and rolls as well.
Go to www.kneadedcreations.com to see how to make the artisan version of this bread. Hope you visit often!