1)<\/b> Mix flour and stir in yeast and salt
\n2)<\/b> Add 3\/4 of the water and mix with a wooden spoon or pastry scraper
\n3)<\/b> Pour in the remaining water in one or two more batches, mixing between each one
\n4)<\/b> Turn the dough onto a clean, floured surface to knead until the gluten has developed and it is stretches and moves as a single mass
\n5)<\/b> Rest the ball in a lightly floured bowl and dust the top with flour and cover with a clean cloth to rest somewhere warm without a draft for one hour
\n6)<\/b> Find two pans (I used a glass loaf pan for one and a cookie sheet with the other) and butter the surface that the bread will touch (in the loaf pan this means the top because it will rise in the oven)
\n7)<\/b> Divide the dough in two balls and put one into the loaf pan (shape the ball to a snake that will fit the loaf pan) and cover both again and let sit for one hour
\n8)<\/b> Dust the two loaves liberally with whole wheat flour and make diagonal cuts on the top with a sharp knife (I used a serrated one)
\n9)<\/b> Preheat oven to 475 degrees F, once the oven has reached temperature, spray it with a little bit of water out of a spray bottle, or like me, wet your hands and gently splash the oven
\n10)<\/b> Put the loaves in the oven and bake for 30 minutes
\n11)<\/b> Let cool completely and enjoy with butter or plain or whatever you want… YUM.<\/p>\n","protected":false},"excerpt":{"rendered":"