WHOLE WHEAT SOURDOUGH BREAD (NOT MACHINE)

Steps:

• Place warm water, sourdough starter, molassas, honey, yeast, salt, and oil in a large mixer with standard blade. Blend well.
• Add one cup of each whole wheat flour, bread flour, and gluten. Blend for 3-5 minutes.
• Add last cup of bread flour, one cup of whole wheat flour, and flax seed if desired. Mix for 3-5 minutes to working up the gluten. Change blades to dough hook.
• With the mixer on the lowest speed work in the remaining flour, scaping the sides of the bowl to the center. You may use all the flour or not depending on the humidity and the flour being used.
• When the dough is beginning to form a soft ball and comes away from the mixer move it to a lightly floured surface.
• Knead a few minutes until a soft dough is formed and it springs back when poked. The dough should have the baby bottom feel.
• Put the dough in a lightly oiled large bowl, I use a cooking spray. Put a linen over the bowl and set it in a warm location. Set the timer for one hour.
• Check the dough at the one hour mark, the dough should have doubled in bulk. Once it has doubled remove it to a dry counter top. Divide it into two to three sections, making 3 loaves.
• Press each section out into a rectangle aprox 1/2" thick, do not use a rolling pin just hands and aproximates. Roll the dough as if rolling a jelly roll, forming a log.
• Place each section into a sprayed loaf pan.
• Put the loaves in a warm place and cover them with a linen. Let them double in bulk, aprox 1 hour.
• Turn the oven on and brush the tops with the beaten egg. Bake at 350 for 35 minutes or until you have a nice golden brown loaf.
• It slices better if cooled but it is heaven straight out of the oven.