Wheat Loaves On A Cookie Sheet

1. 1

   Stir Together:

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   3 cups white bread flour

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   2 cups whole wheat flour

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   1 cup wheat bran

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   1/2 cup vital wheat gluten

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   1/2 cup brown sugar

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   1/2 ounce yeast

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   1 tsp salt

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   Add:

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    2 cups warm water

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    2 tblsp olive oil

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    Knead for 8 to 10 minutes until smooth and elastic. Place in oiled bowl, cover with plastic wrap, and leave in warm place to rise for one hour.

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    Punch down. Split in half. Take each half and flatten, then roll up on silicone mat (or lightly floured board) to shape the loaf into ovals. Place each on lightly oiled cookie sheet. Use hands to rub tops with olive oil. Make 4-6 diagonal 1/2 inch deep cuts in each loaf. Cover with plastic wrap and bread cloth and let rise until doubled, about 30 minutes.

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    Place in pre-heated 400 degree oven and bake until brown (18 - 25 minutes, hollow sound when tapped). Place on rack to cool. May butter the top and cover with the bread cloth until cool in order to make the crust a little softer.

* Per serving · 4 servings · Values may vary.

No additional tips available.