Anyway, they said you can't use 100% wholewheat flour to make their 5 minute loaf and the loaf they offer in the book has far too many ingredients in - I wanted the basic recipe but in wholewheat.
So I added 1/4 cup of vital wheat gluten to the recipe
So, my recipe is
3 cups lukewarm water
1 1/2 tbsp sea salt (less if using table salt)
1 1/2 tbsp dried yeast
6 cups wholewheat flour
1/2 cup vgw
6 1/2 cups
Mix it all in a big container that has a lid - no kneading, just stir til mixed. You may need a little more or less water to make a very sticky dough - I thought I'd overdone it but it baked beautifully.
Let it sit for 2 hours minimum
Then sprinkle it liberally with flour - so you can handle it - it really is that wet. Cut off a quarter of it and handling it very gently, form into a round loaf shape. Bung it on a baking sheet that has been sprinkled with flour or polenta, to stop it sticking and bake at 200oC, 400oF, Gas mark 6 for about half an hour.
Put the container with the rest of the dough in the fridge, covered but not airtight - it apparently improves with age and keeps for several days. It also gets dryer and easier to handle after it's been in the fridge.
Like Uller's, I think my breadmaker may be on its way out!
