Heavenly Ground Whole-Wheat Bread
Makes 2 loaves. Recipe is from David Eyer, New Orleans, who buys his whole-wheat grain from a farm in Virginia and grinds it himself. It can also be purchased online at pleasanthillgrain.com or start the recipe with stone-ground whole-wheat flour, which is available in most supermarkets.
40 ozs. whole-wheat grain or stone-ground whole-wheat flour
8 tbls. vital wheat gluten (available in the natural foods section of most supermarkets)
6 tbls. sugar
4 tbls. dry nonfat milk powder
4 tsps. salt
3 cups warm water
1/4 cup honey
2 tsps. yeast (Eyer uses bread machine yeast)
4 tbls. butter, melted
1. If using whole-wheat grain, it must first be ground into flour. (David Eyer uses a Champion brand juicer fitted with a grinding attachment.)
2. Mix flour with vital wheat gluten, sugar, milk powder and salt. Set aside.
3. Put 3 1/4 cups of warm water into a 4-cup measuring cup. Add honey and stir to blend.
4. Add the yeast and stir to blend. Pour mixture into the bowl of a large stand mixer.
5. Add the melted butter and start the mixer on low speed using the dough hook.
6. Gradually spoon in the mixed dry ingredients. Blend thoroughly.
7. Disengage bowl from stand mixer. Cover bowl with a damp cloth. Set aside to allow dough to rise until doubled.
8. Dump dough from bowl onto a lightly floured surface. Knead the dough until it is elastic, about 8 minutes.
9. Separate dough into two equal parts.
10. Shape each portion into a loaf and place each in a greased 9-inch-by-5-inch loaf pans.
11. Cover each pan with a damp cloth and allow to rise again until doubled in size, about 2 hours.
12. Bake loaves in a 350-degree oven until fragrant and golden, about 45 minutes.
13. Set one loaf on a rack to cool for later. Slice the other while it is hot. Smear with softened butter on it and get a taste of heaven.
Note: This story was changed on Feb. 6, 2014, to correct the number of loaves the recipe makes.