Best Wheat Bread

1 C warm water

1 egg

1/2 C Sourdough starter (if you don't have sourdough, buttermilk will work, or just eliminate it, adjust flour accordingly)

2 C Whole Wheat flour

1 C Bread flour

1 1/2 tsp salt

3 Tbsp Olive oil

2 Tbsp Honey

1/4 C instant potato flakes (box from Costco with little packets, nice to have around anyway)

2 Tbsp Vital wheat gluten flour (in the health food bins)

3 tsp Red Star active dry yeast (I get the bulk pack, vacuum and freeze all but a jar full)

I always throw in a little, maybe a Tbsp of each (I don't measure), cracked wheat, millet, raw sunflower seeds, toasted flax, dog hair...

There really is no right or wrong way to build bread. If you have a favorite method, just use the recipe.

This is how I like to make bread: I Put all ingredients into the bread machine and set it to the dough cycle. It kneads it and does the first rise for me, about 1 1/2 hrs. I have to just test the dough as it is first mixing, some days it is too dry, some days too wet. I just have to add more flour or a little milk till it is the softest I can handle without it sticking to my hands. I use a rubber spatula to get the stuff off the sides as it mixes. A little sticky is OK since the seeds and cracked wheat will absorb some as time goes on. If it is too wet the loaf will sag or fall as it rises. You will find this is a very fine line to walk!

(**) After the machine beeps and the first rise is done, turn the dough out on a counter lightly sprayed with PAM (I do not use flour anywhere unless dough is too sticky). One quick shot spread with your hands in about a 12"x 12" area is good. Keep some Pam on your hands to knead with.

Knead the dough just till smooth, then re-spread PAM as necessary so you can roll the dough out to form the loaf. Roll out the dough about 12-14" long by about a loaf pan or slightly wider. Roll it up tightly from the narrow end. Pinch the seams together really good. Rolling it too thin can cause the crust to tear as it rises.

Roll a little flap on each end and bring it up over the loaf and seal, make it the same length as the loaf pan.

Place seam side down in loaf pan (sprayed with PAM) and then lightly spray the loaf with PAM to keep it from drying or sticking during rising. Always light and easy with the PAM, you don't want a grease pit!

Cover loaf with a piece of Saran Wrap coated lightly with PAM, place in warm (115 degree or LESS) oven and let rise about 30 minutes.

After dough has risen above the pan remove it from the oven and set in a warm place while the oven is pre-heated to 375 degrees.

When oven is hot, place the loaf in the center and set timer for 25 minutes. Baking takes from 25-30 min, but check at 25. Loaf should be nicely browned and sound hollow when tapped. If it does not sound hollow return to the oven for 3-5 minutes at a time.

Remove from pan and cool on a wire rack. I store this bread cut side down in a tall tupperware container with a snap lid and it stays moist for a full week (if it lasts that long!)

**If you have to mix the dough by hand you can do the traditional... soften the yeast in the warm water and then add everything together and knead till your arms fall off. Put the dough in a greased bowl and turn over. Cover the dough with a piece of saran wrap sprayed with a little PAM (spread to the edges) and make sure it will not restrict the dough rising by sticking to the pan. A damp cloth also works, something light like a flour towel or bandanna. Place in a warm (115 degree) oven to rise. After the first rise (anywhere from 30-60 min) go back to the above (**) instructions to finish.

From Alaska Herrins