Vermont Whole Wheat Bread

1. 1

   Place 2 cups of whole wheat flour in a medium bowl.

2. 2

   Pour 1 cup boiling water over flour.

3. 3

   Let stand for 5 minutes.

4. 4

   Mix thoroughly, cover and let stand at room temperature for 15 to 24 hours.

5. 5

   It will become stiff and sticky.

6. 6

   When you are ready to make the bread, mix yeast and 1/2 cup warm water and let stand til bubbly (proofed).

7. 7

   Add to the whole wheat mixture and stir by hand vigorously, or use electric mixer, until soupy and smooth.

8. 8

   Add remaining 1 cup of whole wheat and about 3 cups of unbleached flour gradually, cutting and turning it in.

9. 9

   Dough will be quite stiff, but do not allow it to become crumbly dry.

10. 10

    Add water if needed to keep dough smooth.

11. 11

    Knead 8-10 minutes until elastic.

12. 12

    Let rise until double, shape into loaf size and place in 2 greased loaf pans.

13. 13

    Let rise again until doubled.

14. 14

    Bake at 400 degrees 40-45 minutes, until browned and hollow sounding when tapped.

* Per serving · 4 servings · Values may vary.

No additional tips available.