100% WHOLE WHEAT SALT-FREE BREAD
Dissolve 2 Tbls active dry yeast in 3/4 c warm water
2 c warm water or non-dairy milk
1/2 c maple syrup
1/2 c extra virgin olive oil
6 Tbls vital wheat gluten flour (optional---will produce a higher loaf)
about 7 cups whole wheat flour (I don't know exactly---I never measure, just go by texture---enough to make a firm but still elastic dough)
I use Bob's Red Mill Whole Wheat Flour and Gluten Flour; or for my second choice, King Arthur Whole Wheat Flour. Either one will produce a superior flavor, especially important when creating salt-free baked goods. I haven't given any details here for bread-baking; you can find them in numerous cookbooks and websites. Three of my favorites for basic how-to's are older editions (1950's or 1960's) of The Joy of Cooking, the Fannie Farmer Cookbook, or The Betty Crocker Cookbook.
I've gone over this recipe with a fine-toothed comb and don't think I've made any typos. If I have---well, you will let me know, won't you!