Whole Wheat Artisan Bread

By moninikole

Ingredients

• 5 1/2 c. whole wheat flour
• 2 c. all-purpose white flour
• 1 T. salt
• 1 1/2 T. yeast
• 1/4 c. vital wheat gluten
• 4 c. lukewarm water

Preparation

Step 1

Briefly whisk together dry ingredients. Add water; mix with spoon.

Cover loosely with lid to allow gas to escape. Leave on counter for two hours and the refrigerate overnight.

Next day:

Form ball. Cover loosely with plastic wrap and let loaf rest on counter for 90 minutes.

Brush top with water and sprinkle with seed mixture, if desired. Slash dough.

Put baking stone in oven. Preheat to 450. Slide loaf onto parchment paper and then onto peel. Slide onto stone.

Pour 1 c. water in broiler tray.

Bake 30-35 minutes.