I emailed this recipe to one of my nieces this morning because she wanted to make a bread using as much whole wheat flour as she could, so I’m sharing it here in case anyone is interested. Some recipes using only whole wheat flour are dry and crumbly; this one is not. It’s dense, but good. When my sons were small, I used to barter these loaves with my neighbor. She would watch my younger son while I walked the older one to school. In return, she’d get loaves of warm, fragrant loaves of bread. A good trade for both of us.
Whole Wheat Bread
2 1/2 cups warm water
1 Tbsp. brown sugar
1 Tbsp. active dry yeast
1 Tbsp. salt
6 cups whole wheat flour
Pour the warm water into a large bowl. Add the sugar and sprinkle the yeast on top of the water. In a few minutes, when the yeast comes bubbling to the top, stir in half of the who wheat flour and beat very well, until the dough ceases to be grainy and becomes smooth and stretchy.
Add the salt and the remaining flour cup by cup, mixing well. Knead it in the bowl until it is no longer sticky, then turn it out onto a floured surface.
As the dough gets stiffer and harder to knead, sprinkle the remaining flour a little at a time on the kneading surface and knead the dough on top of it. Knead, push, and fold until the dough is soft and springy to touch, and return it to the bowl. Cover the bowl and allow the dough to double in bulk.
Grease two loaf pans or two 46-ounce juice cans. Divide the dough in half and flatten each half into an oblong the length of the loaf pan, or, if you are using cans, mold the dough into an egg-shaped blob, pinching the dough tightly together at the seams. Slide the formed loaves into the pans and push down all around the sides so that no air is trapped below (important if you use the cans). Cover and let rise until doubled in bulk.
Preheat the oven to 375 degrees towards the end of the rising period. When the bread is rounded just above the rim, bake it for about 40 minutes. When you remove it from the pan and tap it on the sides or bottom, it should sound slightly hollow. The color should be a rich golden brown. Allow the bread to cool, then slice and serve.
Makes 2 loaves.
Dough can also be formed into rounded shape and baked on cookie sheets. It needs to be quite stiff for this free-form baking.
Also, raisins can be kneaded in if desired, and made into cinnamon swirl bread, following the usual process.