Fresh Whole Wheat Bread

How to make Bread from the beginning...
First grind a hopper full of wheat berries. We like Hard White Winter Wheat Berries. Using white opposed to red creates a lighter wheat flavor. Be sure to use hard wheat, not soft. Soft Wheat Berries are used to make Pastry Flour, they have a lower protein content.
Look at the beautiful freshly ground flour!

Next mix 4-5 cups flour, 35oz hot water (4 1/4 c plus 2T) and 2 2/3 T yeast. Let the mixture sponge for 15-20 minutes. The mixture should grow and bubble like the picture below.
Next add 5 oz (1/2 c) honey, 4.125 oz olive oil (1/2 cup), 3T glutten, 3T dough enhancer (optional, I don't always use), and 1 1/2 T sea salt. SLOWLY add 6-9 cups fresh flour. Start with less flour, too much flour will make a dry crumbly bread. If using a mixer and dough hook, the dough will start to clean the sides of your bowl. Stop adding flour at that point. Let the mixer knead the dough for 8 or so minutes to develop the gluten. The dough will be soft.

Use olive oil to oil hands and the board you will be working on. Divide the dough into 3-4 pieces depending on your bread pan size. The dough can be used for bread, dinner rolls, cinnamon rolls, monkey bread or pizza crust.

Shape your loaves, put into greased pans, cover with greased parchment paper and let rise in a warm place. I stick mine in an oven which was preheated to 125* and turned off. It will take approx. 25-35 minutes. When your loaves are crowing the tops of the pan, it is time to bake them. Uncover the loaves, leave them in the oven and turn it on to 350*.
Set your timer for 20 minutes. Check your loaves. They should be light brown and sound hollow. I normally take their temperature :) Yes, I know that sounds silly, but it takes the guess work out of the most important part, not over baking. When your bread is done, it's temperature will be around 185*. Let the loaves sit on the counter for 3-5 minutes in their pans. Then gently bang the pan on the counter, on all four sides, to loosen the loaf. The loaf should fall out. Cool in a bread bag with the one end open. When the loaves are cool, close the bag and freeze or use.
I purchased my square bread pan and bread thermometer from King Arthur Flour.