Taken from Beard on Bread by James Beard. Let it rise more than stated, imo. I didn't need to do the 20min out of tin crusting either.
Ingredients 3 3/4 cup whole-wheat flour, preferably stone ground 1 1/2 packages active dry yeast 2 cups warm water (100ºF to 115ºF, approximately), divided 2 tablespoons molasses 1 tablespoon salt
Method Put the whole-wheat flour in a large mixing bowl and place in a warm oven (a gas oven with the pilot light on or an electric oven set as low as possible). Both the flour and the bowl should be warm when you make the bread.
Dissolve the yeast in 1/2 cup of the warm water, and blend in the molasses. Let proof. Add another 1/2 cup water.
Combine the flour, yeast mixture, and salt. Add enough warm water to make a wet, sticky dough (about 1 cup or more according to the flour).
Put directly into a buttered 9 x 5 x 3-inch bread tin. Cover, set in a warm spot, allow to rise by one-third its original size. Preheat the oven and bake at 450ºF for 50 minutes, or until the crust is nicely browned and the loaf sounds hollow when tapped.
Remove from the pan and leave on the rack in the turned-off oven for 20 minutes more to give a crustier finish.
Yield 1 loaf
Taken from Beard on Bread by James Beard. Let it rise more than stated, imo. I didn't need to do the 20min out of tin crusting either.
Ingredients
3 3/4 cup whole-wheat flour, preferably stone ground
1 1/2 packages active dry yeast
2 cups warm water (100ºF to 115ºF, approximately), divided
2 tablespoons molasses
1 tablespoon salt
Method
Put the whole-wheat flour in a large mixing bowl and place in a warm oven (a gas oven with the pilot light on or an electric oven set as low as possible). Both the flour and the bowl should be warm when you make the bread.
Dissolve the yeast in 1/2 cup of the warm water, and blend in the molasses. Let proof. Add another 1/2 cup water.
Combine the flour, yeast mixture, and salt. Add enough warm water to make a wet, sticky dough (about 1 cup or more according to the flour).
Put directly into a buttered 9 x 5 x 3-inch bread tin. Cover, set in a warm spot, allow to rise by one-third its original size. Preheat the oven and bake at 450ºF for 50 minutes, or until the crust is nicely browned and the loaf sounds hollow when tapped.
Remove from the pan and leave on the rack in the turned-off oven for 20 minutes more to give a crustier finish.
Yield
1 loaf
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