Hand-Kneaded Whole Wheat Bread

Ingredients

• 2 1/3 cup swarm water , preferably bottled spring water
• 1 1/2 tablespoon syeast
• 1/4 cup honey
• 4 tablespoon sunsalted butter , melted
• 2 1/2 teaspoon stable salt
• 1/4 cup rye flour
• 1/2 cup toasted wheat germ
• 3 cup swhole-wheat flour , preferably Hodgson Mill Whole Wheat Graham Flour
• 2 3/4 cup sunbleached all-purpose flour , plus extra for work surface and dusting rolls

Instructions

1. Mix water, yeast, honey, butter, salt, rye flour, and wheat germ in large mixing bowl.
2. Mix 2 3/4 cup each of whole wheat and white flours in separate bowl, reserving 1/4 cup whole wheat flour.
3. Add 3 1/2 cups of the flour mixture to wet ingredients; beat with wooden spoon 5 minutes.
4. Beat in another 1 1/2 cups of the flour mixture to make thick dough.
5. Turn dough onto work surface that has been sprinkled with some of the reserved flour.
6. Knead, adding as little of remaining flour as necessary, to form soft, elastic dough, about 5 minutes.
7. Place dough in lightly greased bowl; cover with plastic wrap or damp kitchen towel. Let rise in warm draft free area until dough has doubled in volume, about 1 hour.
8. For loaves, bake until instant read thermometer inserted into loaf center reads 205 degrees, 35 to 45 minutes. For rolls, bake until golden brown, 15 to 20 minutes. Transfer bread immediately from baking pans to wire rack; cool to room temperature.