Makes 3 small loaves
- 6 cups sifted whole wheat flour
- 2 tablespoons active dry yeast
- 2 tablespoons sugar
- 1 teaspoon sea salt
Mix together in a large mixing bowl.
- 2 1/2 cups hot water
- 2 tablespoons olive oil
Gradually add. Mix well. Add more flour if needed to make a soft dough. Knead 10 minutes or until smooth and elastic. Place in a greased bowl, turn to grease both sides, cover with a damp cloth and let rise until doubled in bulk.
Put a baking stone in the oven and preheat to 400F. Punch down and let rest for 20 minutes. Divide into 3 parts; shape each into an oblong loaf. Place on parchment paper sprinkled with cornmeal and let rest until double. Slide bread on the parchment paper onto the baking stone and bake for 20 minutes.
Optional: Beat together 1 egg and 2 tablespoons water in a small bowl. Brush on the loaves. Sprinkle 1-2 tablespoons fennel seeds, sesame seeds or poppy seeds over each loaf.
My Weekly Menu Plan 