Daily Bread -wheat

Total Time: 40 mins Preparation Time: 10 mins Cook Time: 30 mins

Ingredients

• 24 ounces warm water (about 100 degrees)
• 2 teaspoons kosher salt
• 1 tablespoon instant yeast or 1 package active dry yeast
• 1 cup wheat flour
• 1/3 cup wheat germ
• 5 cups flour (or prairie gold)

Recipe

• 1 1) pour water into your container of choice. i use a 2 gallon tupper-ware container (but i would love to find a glass or ceramic container!).
• 2 2) add salt and yeast.
• 3 3) add wheat flour and wheat germ. stir until flour is no longer clumpy.
• 4 4) add flour, 2 cups at a time. stir in in between with a wooden spoon. (if you have a mixer that can handle bread dough by all means use it! i don't so i add the four gradually and mix thoroughly with my wooden spoon).
• 5 5) cover loosely, (i use my tupper-ware lid and just do not secure it, or you could use a towel.) let sit on the counter for 2 hours. (i do not find that heat, or no heat makes a difference).
• 6 6) dough can now be used for bread of choice or stored in the fridge.
• 7 to bake:.
• 8 make sure you have flour ready to keep your hands covered. the dough is very sticky. heat oven to 400 degrees.
• 9 to make rolls for hamburgers or sandwiches: sprinkle corn meal on your baking sheet (i use a stone) flour hands and pull of a piece of dough about the size of a tennis ball, form and place on your baking sheet. bake 30 minute.
• 10 to make a round loaf: follow directions as above only used a well floured surface to kneed additional flour into the dough so that it is a nice elastic dough. (sometimes i skip this step). cross the top with a sharp knife and bake 400 degrees for 30-35 minute
• 11 to make a loaf to slice: follow directions as above only after kneading in additional flour use a rolling pin to roll dough out. roll like a jelly roll and pinch the ends. you may slice the top with a sharp knife).
• 12 to use for pizza dough: follow as above but roll out to fit your pizza pan. pierce with a fork, and bake 400 for about 15 minute top with toppings and place back in the oven for 10-15 min depending on toppings and crust thickness. ( a thin crust turns into a wonderfully crispy crust, a thicker crust bubbles up and makes a thick chewy crust).
• 13 to make cinnamon rolls: follow as above. roll out jelly roll style and coat with melted butter and cinnamon sugar. roll jelly roll style and slice. bake at 375 for about 40 min -- watch them it depends on how thick they are.
• 14 i have found that these proportions last us for sandwiches for lunch and a loaf for dinner. our menu dictates how often i make it but it is about every other or every third day. but it is so easy it is not a big deal to thow it all in the bin and forget about it till later.