There is no such thing as the definitive whole wheat bread recipe, but here is an interpretation that is easy to make.

1. Mix together 1 tbsp. of dry active baking yeast, 1 1/2 tbsp. sugar, and 2 1/3 cups water into a large bowl. Allow the bowl to set in a warm place for about fifteen minutes, or until the liquid appears bubbly or foamy.
2. Mix in 4 cups of flour (about 100 strokes or so will do). Allow the bowl to set in a warm place for about half an hour, or until the dough sponge has expanded a bit. Put a moist towel over the bowl when setting it in a warm place, that way the contents of the bowl will lose less moisture.
3. Mix in 2 cups of flour, and knead until consistent, adding up to another half cup of flour to make the dough smooth and stretch. Lightly coat both top and bottom of the dough with flour. Allow the bowl to set in a warm place for about 45 minutes to an hour, or until the dough has doubled in size. Thoroughly grease a bread pan while you’re waiting.
4. Punch down dough, place it into a greased bread pan. Set pan in a warm place until the dough has doubled in size.
5. Bake the dough at 375°F for 45 to 55 minutes. Remove the bread to a wire rack to cool.

Enjoy!

Kombucha tea is a sweet tea infusion that is fermented with a symbiotic colony of bacteria and yeast (SCOBY). This beverage has a wide range of reported health benefits, and has been used to aid digestion, reduce or stop acid reflux, eliminate “morning breath”, improve quality of bowel movements, reduce or eliminate sick feelings from drinking alcohol. Best of all, though, it’s delicious and can be prepared in many ways. Many people, including myself, find that when it is made with black tea, its flavour and texsture are similar to sparkling apple cider. You will need to get a kombucha SCOBY to make your own kombucha tea. If you ask around, you’ll probably find someone who would just love to pass one on to you with a little kombucha tea to inoculate your first batch. Otherwise, check craigslist, do a google search, etc. So, here is how to make your first batch, and continue brewing more… Read the rest of this entry »