Ingredients
2 Tbsp. active dry yeast
1 Tbsp. sea salt
1/4 c. vegetable oil
1/4 c. honey
2 1/2 c. hot water
1 c. skim milk powder
2 c. whole wheat flour
3 large eggs
6 or 7 more c. whole wheat flour
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Stone-ground whole wheat — bread, muffins, pizza, 100% whole grain
Enameled Dutch oven for braising, bread baking, stewing
Premium bread machine — dual kneading blades, rectangular loaf
Domed stoneware baker traps steam for artisan crust at home
Professional baker's technical reference — formulas, troubleshooting
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Into a large mixing bowl measure the yeast and sea salt. Measure the oil and honey into a cup and stir into the dry yeast and salt. Add the water and stir. Mix in the milk powder. Add the 2 cups whole wheat flour and stir until fairly smooth. Stir in the eggs. Add 5 cups of the remaining whole wheat flour, 2 cups at a time. Dump another cup (no. 8) over the kneading board and scrape batter onto the board. Knead in. Add as much of the ninth cup as necessary to stop dough from sticking. Knead for another 10 to 15 minutes. Oil the ball in the bowl. Cover with a clean, wet towel and put to rise in a very warm, draft-free place. Finger test. When risen, punch down and shape into 3 loaves. (At this point, make any seed, fruit or nuts addition.) With butter or margarine, grease three 8 1/2 x 4 1/2 x 2 1/2-inch baking pans. Put loaves into the pans. Cover again with wet towel and put again to rise in a very warm place. Bake for about 40 minutes at 350° to 375°. Cool on a wire rack. Eat hot, but any left over will keep.