Lauri’s whole wheat bread

Ingredients

10 cups wheat-berries milled in 2 batches

6 1/2 cups warm water

1 cup olive oil (try 2/3c)

2/3 cup agave

2 T salt

1-2 teaspoons citric acid

6 T saf yeast

Directions

While milling first 5 cups of wheat, measure into mixing bowl oil, agave, salt, citric acid and water. When milling has stopped add all the fresh milled flour and the yeast. Mix till there are no dry bits. Put the cover on and let sit for 20 minutes. While it is sponging, mill the next 5 -6 cups and butter bread pans. After sponging add the flour while the mixer is going at stage one. Stop when it has pulled away from the side and is not sticking. You might use it all or have a bit left. Turn machine (bosch) onto level 2 for 4-5 minutes. When done put onto well oiled cutting board (oil hands), and slam down the dough about 6 or 7 times. Cut to fit bread pans. I use the long bread pans and average 1.2 k per loaf.

Notes

This recipe is an adaption from Shelly’s Bread and made for use with the Bosch Universal Plus Kitchen Machine