100% White Whole Wheat Bread with Olive Oil
3 1/2 cups white whole wheat flour
3/4 T yeast
3/4 T fine sea salt
2 T vital wheat gluten
1 3/4 cups lukewarm water
1/4 cup olive oil
In a large bowl mix together the White Whole Wheat Flour , yeast, salt, and vital wheat gluten . Then, using the low speed of mixer with the paddle attachment mix in the olive oil and water, until all the dry ingredients are incorporated. Cover the dough and let sit at room temperature until the dough rises and collapses or flattens out on top Then you can use the dough right away, or for easier handling, refrigerate for a few hours or as long as ten days. To prepare dough to bake, sprinkle the surface of the dough with flour, then remove a grapefruit sized piece of dough. Sprinkle with flour again, shape the dough into a ball by folding the sides under and stretching the top to a smooth surface. You can leave it as a ball or make more of a loaf shape like I did. Put dough on a pizza peel, parchment paper, or cookie sheet to rest. To bake the bread you need a pizza stone or baking sheet with parchment paper or silicone mat, plus another metal baking dish to pour the water used to make steam. The dough needs to rest for 90 minutes, but after 60 minutes, begin preheating the oven to 450F/230C After dough has rested for almost 90 minutes, use a pastry brush to brush the surface with water, then using a serrated knife, cut parallel slashes into the surface of the bread. Then slide the bread on to the hot pizza stone or baking sheet, and immediately pour 1 cup hot water into the other baking dish and shut the oven door. Bake bread for 30-35 minutes, or until firm and nicely browned. If you’re baking on parchment paper or silicone mat, remove them after 20 minutes so the bottom of the bread will brown. Try to force yourself to let this 100% White Whole Wheat Bread with Olive Oil cool before slicing and eating it!.