Big shout out to The Modern Theologian for sharing another bread recipe, I know he’s got enough of a sense humour to get my joke about the bread being “holy” 🙂

(Also thanks to Chef Kevin Ashton of “Grumpy Old Men” blog, for the cooking inspiration – he really is one of a kind.)

“Holy” Whole Wheat Bread – Here is a whole wheat bread The Modern Theologian created. Most people don’t really like whole wheat, so bakers tend to use a mixture of 25% whole wheat and 75% “strong” wheat. This, however uses 100% whole wheat :

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LOAF SIZE	2 Pound Loaf
Water, 80 deg F (lukewarm)	1 1/2 c
Molasses	5 tbsp
Olive Oil	3 tbsp
White Whole Wheat Bread Flour	420g (3 3/8 c)
Salt	1 1/2 tsp
Active Dry Yeast	1 1/2 tsp
Raisins	40g
Walnuts Chopped	30g

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Destructions

1. Combine the water, molasses, and yeast, set aside to proof for 10 minutes.
2. Mix all of the dry ingredients together.
3. Add all of the wet ingredients (including the olive oil) to the dry, and mix until you have a shaggy dough.
4. Let the dough rest, covered, for 20 minutes, then knead till fairly smooth.
5. Allow the dough to rise, covered, for 2 hours, or until it’s nearly doubled in bulk.
6. Gently deflate the dough, shape it into a log, and place it in a lightly greased 8 1/2 x 4 1/2-inch bread pan.
7. Cover the pan with and allow it to rise for about 1 hour, till it’s crowned about 1 inch over the rim of the pan.
8. Bake the bread in a preheated 350°F oven for 25 minutes.
9. Tent it lightly with aluminum foil and bake for another 20 minutes.

Note – bread should be baked to an internal temperature of 195F (90C), it’s important for a dense bread like this to be fully baked.

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You can find my guides with everything you need to know about bread making here :

Baking Bread And A Break From Sitting At This Computer

4 Steps To Easily Making And Baking Homemade Bread

And last but not least …

Simple Steps For Making Bread Without Dough Conditioners

Hope you are safe and stays that way.

Cheers

Don Charisma

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