This bread is made using a kitchen aid mixer and takes little time or effort. It's easy enough to make everyday and is suitable for sandwiches or other daily use.
Ingredients:
1 Cup Rye Flour
4 1/2 Cups Whole Wheat Flour
1 Tablespoon Salt
1 Tablespoon Instant or Rapid Rise Yeast
2 Tablespoons Vital Whole Wheat Gluten
2 Cups Warm Water
1 Tablespoon Olive Oil
2 Tablespoons Agave Nectar
About the Ingredients:
Whole Wheat Flour - I'm using Bob's Red Mill stone ground hard red winter wheat flour.
Method:
Put all dry ingredients into the mixer bowl and set mixer on low with dough hook.
Mix water, olive oil, and agave nectar together and pour into the mixer bowl.
Let mix for about 5 minutes. Turn off and let rest for 10 minutes. Turn on setting 2 for about 3 minutes or until a doughball forms with no loose flour in the bowl.
Knead 3 or 4 times (no extra flour needed).
At this point you can also put the dough into the refrigerator and use later. You can leave it refrigerated up to 48 hours before using.
Put into a greased bowl, turn over, and let rise for about an hour or until doubled in bulk.
Turn the dough out and knead a couple of times. Roll into a large rectangle that is slightly longer than your bread pan.
Roll up and tuck the ends in.
Place into the bread pan and let rise. I'm using a long loaf pan; if you're using the standard short pan, then divide the dough into two loaves. You can rise quickly by placing it in the oven at the warm setting with a pan of water on the bottom rack. The bread will rise in about 20 minutes this way or 25 minutes if it was previously refrigerated.
When bread is doubled in size, remove from the oven and set the oven at 375. When preheated, bake the bread for 35 minutes. For softer bread and crust, place a pan of water on the bottom rack while baking.
Rub the top with butter. Let rest on a wire rack for about 20 to 30 minutes.
Slice and serve hot or store for later use.
