- 3 C Water, Warm
- 2 Tbsp Yeast
- 2 tsp Sea Salt
- 3 Tbsp Cider Vinegar
- ½ C Oil ½ C Molasses
- 1 Egg, Beaten
- 8 C Anita’s Organic Stone-ground Whole Wheat Flour (plus more for kneading)
Follow yeast activation instructions with water (or mix active yeast in water). Into the water-yeast mixture, stir in salt, cider vinegar, oil, molasses, and egg. Gradually add whole wheat flour. Mix well. Knead forever J (the longer, the better – minimum 8 minutes). Kneading notes: The dough should be smooth and elastic. Dough may be slightly sticky but must be able to kneaded. You may need to add additional flour.
Set dough in lightly greased bowl, and roll dough ball to coat in oil. Cover with a damp towel, and set bowl in a draft-free area. Let rise until doubled in size (usually 45 minutes – 1 hour).
Divide dough into 3 equal amounts, gently shape into loaves and put each into medium sized loaf pans. Cover with a damp towel and let rise until doubled in size (again, about 45 minutes – 1 hour). Dough should rise to a few inches above loaf pans.
Transfer to preheated 350F oven, and bake for 30 minutes, until browned and hollow sound is evident when tapped. Let cool for 15 minutes before slicing.