Here is Hubby's bread recipe. This one is not 100% whole wheat, but it rises better. It is still very tooth-satisfying. This is based on the recipe from Breadtopia.com, which was inspired by the book "My Bread" by Jim Lahey. He prefers to weigh out his ingredients rather than measure volume as it is more accurate.
300 grams white bread flour
100 grams whole wheat bread flour
8 grams salt (or to taste)
325 grams water
cup (generous) sourdough starter
cup mixed seeds and grains*
Add dry to wet ingredients. Mix thoroughly. Cover with plastic bag. Let sit for 12-18 hours until roughly doubled in volume. Turn onto floured surface and press flat with fingers and stretch slightly. Fold in thirds in one direction, then fold in half in the other direction and let sit 15 minutes. Pick up with floured hands and gently shape the dough into whatever bread shape you require (ie oblong, round, etc). Place in a floured, oiled basket or (preferable) well floured basket and cover with plastic. Let sit for 2 hours.
After an hour, start the oven with the baking container in the oven (we use a clay pot, but a cast iron dutch oven makes a good crust too). Allow it to get good and hot (480-500 degrees. You may need to experiment to find the best performance with your oven). If you are using a dutch oven or other heavy pan, give it another hour beyond the time your oven needs to reach temperature (if you are using regular bread pans, it isnt necessary). Turn the bread into the pan and bake for 30-35 minutes. If you are using a dutch oven or clay baker, take the lid off at 30 minutes and allow the crust to finish for another 5 minutes. The color of the crust should be a light mahogany. You can test for doneness with a meat thermometer (200-205 degrees). Turn it out onto a rack and let cool for a minimum of an hour. This is important- the bread continues to cook during this time. (But first listen to the loafits really cool to hear it crackle and sing when it first comes out of the oven!)
If you want to make 100% whole wheat bread, just use 400 grams of whole wheat bread flour instead of the mix, and perform 3 stretch-and-folds at 15 minute intervals BEFORE allowing the dough to rise for 12-18 hours. A stretch-and-fold is to take the ball of dough and stretch it out as far as the elasticity will allow you to without breaking the dough, then fold in thirds, then turn the dough 90 degrees and repeat the operation. This replaces the kneading in normal bread making that develops the gluten.
If you want to use dry yeast instead of sourdough starter, just replace the 1/4 cup starter with 1 gram of dry yeast (about 1/4 tsp).
* the seed and grain mixture we use starts with a package of Bob's Red Mill 5 grain rolled cereal, and equal amounts of whole flaxseed, poppy seed, sesame seed, sunflower seed, and pumpkin seed if we can get it. We have also substituted things like millet and quinoa as well.
I need to at least get back to my routine. Other options?
