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100% Whole Wheat Bread
* Adapted from Laurel's Bread Book

Yield: one loaf

Ingredients:

3 cups (450 grams) whole wheat bread flour
1/2 teaspoon instant yeast
1 teaspoon table salt or fine sea salt
1/3 cup (80 ml) plain yogurt
2/3 cup + 6 T (230 ml) warm water
2 Tablespoons (30 ml) oil
1 1/2 Tablespoons (25 ml) honey

If using food processor:

In the work bowl, pulse together the flour and yeast until well combined.  In a separate bowl, whisk together salt, yogurt, water, oil, and honey.  Add all of wet mixture into the work bowl and pulse until the dough just forms into a ball.  Let rest 15 minutes. 

Process the dough for about 45 seconds.  If the dough ball doesn't clean the sides of the work bowl, add a tablespoon of flour until it does.  If the dough doesn't come together into a ball, add water one tablespoon at a time until it does.  Knead on a floured or oiled surfaced for a minute or two.  Dough should be soft and a bit tacky but not sticky.   

If using mixer:

In the mixer bowl, combine 2/3 of the flour and all of the yeast.  Mix with the paddle attachment until well blended.  In a separate bowl, whisk together salt, yogurt, water, oil, and honey.  Add all of wet mixture into the mixer bowl and beat on a high speed for a few minutes.  The batter should seem very stretchy.  Add the remaining flour, switch to the dough hook, and mix on the lowest speed until the dough comes together into a ball.  Let the dough rest for 15 minutes.  On the lowest speed, knead for 5-6 minutes.  Remove from the bowl and knead on a floured or oiled surfaced for about 30 seconds.  Dough should be soft and a bit tacky but not sticky.   

Shape the dough into a ball, put into large oiled bowl, cover with plastic wrap, and let rise at room temperature until doubled in bulk, about 90 minutes to two hours.  Or, before rising, put into the refrigerator overnight.  The next day, let it come to room temperature (takes about 2 hours) and let rise until doubled in bulk.

Lightly punch down the dough and shape again into a taught ball.  Let rest, covered, for 15 minutes. 

To shape, flatten ball to about 1/2 inch thickness and about the width of the loaf pan.  Roll up tightly like a jelly roll, lengthwise.  Put into a greased loaf pan, cover with plastic wrap and let rise until the dough rises over the lip of the pan (about 60-90 minutes).  Preheat oven to 350 and bake for 40 minutes, rotating after 20 minutes.