3c freshly ground whole wheat flour (plus up to 2 cups used separately at a later step)
½ T salt
¼ c vital wheat gluten
1 T. yeast
⅓ c mixed seeds (optional)
Mix dry ingredients. Add:
⅓ c honey (to taste, this amount
makes a sweet-tasting bread)
1¾ c very hot water
Mix dry ingredients with whisk (3 c flour). Mix honey and hot water, then add to dry ingredients until well incorporated. Let sit for 20-30 minutes to let flour hydrate.
Then add 1 ½ -2 c of freshly ground whole wheat flour 1/2 cup at a time until dough is firm and sticky, but doesn’t stick to your finger when touched (I added 1.25 cups; don’t let it get too stiff!)
Knead for 10-15 minutes (if by hand) or until well incorporated with a mixer. Whole wheat doesn’t pass the window pane test, but it should still be pretty stretchy.
Let rise for 45 minutes or until doubled in size.
Form into loaf and place in pan. I use parchment paper to keep it from sticking. Add more seeds to the top if desired.
Raise for 15-30 minutes until the loaf starts to rise above the pan.
Bake at 350 degrees for 35-40 minutes or until the bottom of the loaf sounds hollow when tapped.