A friend from my mom's group passed along the recipe and I just thought I'd share it here for any of those who are ambitious enough to start making their own bread too. It's a lot easier than it sounds, I swear!! The recipe made 2 loaves with a little extra leftover.
1 1/2 cups lukewarm water
1 1/2 cups lukewarm milk
1 1/2 tablesppons granulated yeast (2 packets)
1 tablespoon + 1 teaspoon salt
1/2 cup honey
5 tablespoons oil
6 2/3 cups whole wheat flour
(I also added 1/8 cup of flaxseed meal)
Mix yeast, salt, honey & oil with milk & water in a 5 qt bowl with lid (not an airtight light). I used my crockpot and it worked great for this.
Mix in remaining dry ingredients without kneading using a spoon.
Cover (not airtight) and allow to rest at room temperature until dough rises and collapses (flattens on top) about 2 to 3 hours.
Refrigerate (not airtight) for up to 5 days. You should refrigerate a few hours before baking because the dough is easier to use when cold.
When you are ready to bake: Lightly grease a nonstick bread pan. Using wet hands, scoop out a cantelope sized ball of dough. Keeping hands wet, quickly shape dough into a ball by stretching surface of dough around to the bottom on all sides. Rotate ball a quarter turn as you go. Do this for approximately 30 seconds. The dough will change consistency and form a "gluten cloak" around the outside of the loaf.
Drop dough into greased bread pan. Fill the pan slightly more than half-full. Allow to rest for 1 1/2 hours - bread will spread out and fill pan as it rests. Lightly flour the top of the loaf and slash top, using the tip of a serrated bread knife.
Preheat the oven to 350F degrees, with an empty broiler pan sitting on a rack that won't interfere with the rack the bread will sit on. Preheat oven at least 10 minutes. Place the loaf on a rack near the center of the oven. Pour 1 cup hot water into the broiler pan. Quickly close oven door. Bake for 50 to 60 minutes until browned and firm.
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