It was cool and rainy Friday and Saturday, and we had a thunderstorm this morning before I got up. Perfect bread making weather. (Earlier in the week was hot and sunny and weather when heating the oven doesn't seem at all practical.) So I pulled out a recipe I've used before and tweaked it a bit and am fairly pleased with the results.
This is a whole-wheat recipe - no white flour used at all; so it's fairly dense, but makes a nice even crumb. It can be made in a bread maker but I made it by hand and baked in my Grandmother Lidbury's bread pans, which I inherited.
Whole Wheat Bread (with a little flax and rye)
1 1/3 cups warm water
1 1/2 tsp salt
3 TLB honey
3 TLB oil
3 cups whole wheat flour
1 cup gluten flour
1/3 to 1/2 cup Red River cereal
2 tsp yeast
Mix everything together; if it's too dry, add a little bit more water. Knead for 10-15 min. Let rise 1 hour. Punch down. Form into one very large loaf (Grandma's loaf pans were big) or two small pans. Let rise until double. Bake at 350 F for 40 min or until nicely brown. Turn out of pan(s) and let cool.