Whole Wheat Bread

The Sponge:

4 ½ tsp active dry yeast (or 2 packets)

¾ cup warm water

1 cup whole wheat flour

Mix ¾ cup warm water and yeast, then add 1 cup whole wheat flour and mix vigorously. Let sit for 45 minutes. It will reach a peak of expansion and then settle down a little. That’s when it’s time to do this:

While mixing add:

The Dough:

2 ½ cups warm water

2 cups whole wheat flour

Stir very well and add

½ cup wheat gluten

2 ½ Tbsp vegetable oil

⅓ cup honey

1 Tbsp salt

Mix very well and add slowly:

3 cups of whole wheat flour (or a bit more until it’s a good bread consistency)

Knead 20 minutes

Place into pans and let rise in a warm place or slightly warm oven for 1 hour

Bake at 325° for 20-30 minutes, depending on loaf size and how your oven works. It should be a very light golden brown, not a dark brown.

Pancakes & Syrup

4 eggs

½ cup vegetable oil

2 cup milk

¼ cup sugar

½ tsp salt

3 tsp baking powder

About 3 cups flour

Beat eggs, add oil and milk. Stir. Combine dry ingredients. Add dry ingredients to eggs and mix until smooth. Should be thin enough to pour easy, but not runny.

Syrup

1 cup sugar

1 cup brown sugar

1 cup water 1/4 tsp maple flavoring

bring sugars and water to a boil. Remove immediately. Add maple flavoring. I always fill the sink partially with cold water and set the pan in there, stirring to help cool.