Cackles and Berries: French Style whole wheat bread

This recipe comes for the Country Baking cookbook by Ken Haedrich. I received this book several years ago as a gift from my mom. I love the wholesome recipes that are in there.

In his description of the bread he said his daughter could recite the ingredients and make it with little help from an adult at the age of 6. This was motivation to begin teaching my 10 year old how to make bread.

2 cups lukewarm water (how do you describe lukewarm to a kid?)

2 tablespoon yeast

1 tablespoon honey

4 cups whole wheat flour

1 tablespoon salt

1/3 cup (approx.) unbleached flour for kneading

Pour the water into a large mixing bowl and stir in the yeast and honey. set aside for 5 minutes, the stir in 2 1/2 cups of the whole wheat flour. Beat vigorously with a wooden spoon for 1 minute, then cover this sponge with plastic wrap and set aside in a warm draft-free spot for 10 minutes.

After 10m, beat the salt into the sponge, Add remaining whole wheat flour. Knead the dough for about 8 minutes, using sprinkles of the unbleached flour to keep dough from sticking. Dough should be firm and elastic and somewhat firm. Flour the dough lightly and put it in the bowl. Cover and let rice till double. Sprinkle corn meal on large baking sheet and set it aside. Once the dough has doubled, punch it down and knead briefly.

Divide dough in half and shape it half into a 13 inch oval. Roll it up lengthwise and pinch the seam to seal. Place on prepared cookie sheet and cover till doubled in bulk. preheat oven to 425 degrees. just before baking make several diagonal slashes in the top of each loaf. Bake for 30-35 minutes, until the tops are nicely browned and bottoms give a hollow thud when tapped with finger. Serve hot or cool on wire rack.

Dinner preparations tonight became a family affair. I love cooking with my kids.
Caleb made his French bread into garlic bread.