Ingredients
5 ½ c.
whole wheat flour
2 c. all
purpose flour
1 Tbl
kosher salt
1 ½ Tbl
granulated yeast
¼ c.
vital wheat gluten
4 cups
lukewarm water
Directions
1.
Mix dry ingredients in a big bowl that has a lid.
2.
Add water and stir with a wooden spoon until all
dry ingredients are mixed in. Do not knead.
3.
Cover with a lid but not sealed tightly so that
gases can escape.
4.
Leave at room temperature for 2 hours, then store
in the fridge. Can keep up to one week in the fridge.
Baking day
Preheat oven and pizza stone to
450 for ½ hour.
1.
Sprinkle top with flour.
2.
Pull up about a grapefruit size piece and cut with
a knife or kitchen shears.
3.
Pull edges around to make a ball and stretch into
desired shape.
4.
Place on pizza peel that has cornmeal on it.
5.
Cover loosely with plastic wrap and let rest 90
minutes on the counter (40 if fresh dough).
6.
Dip serrated knife in flour and make slices. Or you
can brush with water and sprinkle with seed mix before making slices.
7.
Slide directly onto stone and pour a cup of water
into broiler pan placed on another shelf besides bread shelf.
8.
Bake for 30-35 minutes until golden brown.
9.
Place on cooling rack.
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