Tassajara Yeasted Bread

Status: Vegan
Mood: Homemade bready goodness
Labor: Intensive
Prep time: 4-5 hours

Ingredients:

• 3 cups lukewarm water
• 1 1/2 tablespoons dry yeast
• 1/4 cup sweetening (molasses, brown sugar)
• 1 cup dry soy milk (optional)
• 4 cups whole wheat flour
• 4 teaspoons salt
• 1/3 cups oil or margarine
  
• 3 cups whole wheat flour
• 1 cup whole wheat flour for kneading

Le Process:

1. Dissolve yeast in water, and add sweetening and dry milk to the water (the bread has a grainier taste and coarses texture without the milk. I did not use it here.)
2. Add the whole wheat flour a cup at a timem stirring up and down in small strokes and in circles at the surface of the mixture.
3. Beat about 100 times until batter is smooth, ducking the spoon under the batter and bringing it up above the surface in a circular motion.
4. Cover the bowl with a damp towel and set in a warm place (85-100 degrees F). Let rise for 45 minutes.
5. Folding in is the method used to mix from this point on -- don't stir! Don't cut through the dough. Keep it in one piece as much as possible. This will improve elasticity and strength of the dough.
6. Spring in the salt and pour on the oil, folding toward the center.
7. Sprinkle dry ingredients on the surface about 1/2 cup at time, folding in until incorporated.
   
8. Turn the batter onto a floured surface, and oil the bowl you were just using.
9. Flour your hands and on top of the dough.
10. Pick up the far edge of the doug and fold in half toward you. Place your hands on the near side of the dough so the top of your palms are at the top front of the dough.
11. Push down and forward, while turning the dough. Add flour as necessary to keep from sticking to your surface and hands.
    
12. Place in an oiled bowl and flip it over (to coat it all in oil). Cover with a damp towel and set in a warm place. Let rise 50-60 minutes.
13. Punch down 15 or 20 times all over the dough. Let rise 40-50 minutes.
14. Shape dough into a ball. Cut into two even pieces and shape into balls. Allow to sit 5 minutes.
15. For each loaf, knead the dough with your right hand and fold it with your left. Do this 5 or 6 times.
16. Roll the dough into a log shape. With the seam on the bottom, flatten the top with your fingers and square off the sides and the ends. Pinch the seams together.
17. Oil bread pans and place the dough in them, seam-side up. Flatten it with your fingers and flip it over, seam-side down. Press it into the shape of the pan. Cover, let rise 20-25 minutes.
18. Cut the top with slits 1/2 inch deep. Bake at 350 degrees F for 50-60 minutes.
19. Remove from pans immediately and let cool one hour before cutting.