To start with, this is NOT a sourdough recipe. It's just a very nice bread recipe, included on the Sourdough Home web site to help beginning bakers get used to the mechanics of baking.

This recipe is from James Beard's "Beard On Bread." I've added to the instructions considerably, on the assumption that you, the reader, have not baked before. If you have baked before, I hope the voluminous instructions won't be too tedious.

This recipe makes one loaf, and will take about 5 minutes of preparation time, 1 1/2 hours of rising time, and about 50 minutes of baking time.

Ingredients:
3 3/4 cups Whole Wheat Flour, preferably stone ground(1)
1 tbsp salt
1 1/2 packages dry yeast(2)
2 cups warm water(3)
2 tablespoons molasses

Notes about the ingredients:
(1) Whole wheat flour goes rancid fairly quickly, so make sure you are getting fresh flour - buy a brand that moves quickly in your store.
(2) A package of yeast is about 2 1/2 teaspoons
(3) Check the temperature of the water with a thermometer - if it is above 100F you run a very real risk of cooking, and killing, the yeast.

Method:

Measure the flour by using a tablespoon to fill a measuring cup , and then use a knife to level the cup and insure the cup is full, but not overly full. Put the whole wheat flour in a large mixing bowl. Add the salt and yeast. Stir together.

Mix the molasses and water together. Pour the mixture into the bowl with the flour. Stir well.

The resulting dough should be wet and sticky. If the dough seems too dry, add a bit more water. You shouldn't see any dry flour in the dough or bowl, and the dough shouldn't seem soupy. Because whole wheat flour varies a lot in its ability to absorb water, this recipe may require a fair amount of liquid adjustment. However, it's not really too finicky, and a bit too wet is better than a bit too dry.

Spray a bread loaf pan with "Baker's Joy" or oil it. Pour the dough into the oiled bread loaf pan. Smooth the surface with a wet spatula. Cover with some cling wrap or a quick cover, and set the loaf aside in a warm place until it doubles in size, about 1 1/2 hours.

About an hour and 15 minutes into the rise, put a rack in your oven into the lower third of the oven and start pre-heating your oven to 450F. It will take most ovens about 15 to 20 minutes to heat up. Check your oven temperature with an oven thermometer - many ovens are as much as 50 degrees off. You can get a decent thermometer in most grocery stores for around $5.00.

Put the bread into the oven as quickly as possible - the oven will lose heat as long as the door is open.

Set a timer for 25 minutes. When the timer goes off, open the oven door, look at the bread, and using oven mitts turn the bread around, close the oven door, and set the timer for another 15 minutes. If the bread looked burned or too dark, turn the heat of the oven down by 50 degrees. If the bread hasn't started coloring, increase the heat by 50F.

When the timer goes off again, use some oven mits to pull the bread out of the oven. Pop the bread out of the pan onto a cooling rack. Shove a quick reading thermometer into the bottom of the bread. At sea level, you are shooting for an internal temperature of about 205F. If you tap the bottom, it should sound hollow. If it isn't done, put it back in the oven.

At altitudes above 5,280 feet, shoot for 195F. If you can't get the loaf out of the pan, use a table knife to loosen the bread so you can dump the loaf out.

Once the bread is done, turn off the oven if you're done baking, let the bread cool at least an hour on a wire rack, and then cut it. The bread should have a lovely flavor, and have lots of fairly large holes in the loaf.

If you want the bread to have a crispier crust, you can put the loaf - out of the bread pan - back into the turned off oven for another 20 minutes.

Some troubleshooting comments....

Since this bread wasn't kneaded, it won't be as well developed a loaf with a nice smooth crust as you might like. Also, it tends to spread out when it rises above the bread pan. That thinner area will tend to be darker than the rest of the loaf. Don't worry, even if it burns a bit, as long as the rest of the loaf is fine.

If the loaf is too dark, bake it at a slightly lower temperature next time. If the loaf is too light, bake it at a slightly higher temperature next time. If the inside of the loaf is too dry, bake for a shorter period next time. If the inside of the loaf is too wet, bake for a little longer next time. You may have to play with baking times and temperatures a bit to accomodate your altitude and your oven.

If you find specks of flour in the loaf, that suggests you didn't stir the dough enough. Stir a bit longer next time.

If your bread didn't rise, the most common problems are using outdated yeast, using water that was too hot which killed the yeast, using too much salt, using too much flour, and/or using too little water. Some brands of yeast want you to proof the yeast before it is used. While I haven't found this to be necessary, if your bread didn't rise, you might follow the instructions with your packet of yeast. If you still have problems, please drop me a note through our "Contact Us" page.