Daily Bread -Wheat

Directions

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   1) Pour water into your container of choice.
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   I use a 2 gallon tupper-ware container (but I would love to find a glass or ceramic container!
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   ).
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   2) Add Salt and yeast.
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   3) Add wheat flour and wheat germ.
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   Stir until flour is no longer clumpy.
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   4) Add white flour, 2 cups at a time.
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   Stir in in between with a wooden spoon.
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   (If you have a mixer that can handle bread dough by all means use it!
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    I don't so I add the four gradually and mix thoroughly with my wooden spoon).
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    5) Cover loosely, (I use my tupper-ware lid and just do not secure it, or you could use a towel.)
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    Let sit on the counter for 2 hours.
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    (I do not find that heat, or no heat makes a difference).
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    6) Dough can now be used for bread of choice or stored in the fridge.
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    To bake:.
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    Make sure you have flour ready to keep your hands covered.
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    The dough is very sticky.
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    Heat oven to 400 degrees.
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    To make Rolls for hamburgers or sandwiches: Sprinkle corn meal on your baking sheet (I use a stone) Flour hands and pull of a piece of dough about the size of a tennis ball, form and place on your baking sheet.
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    Bake 30 minute.
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    To make a round loaf: Follow directions as above only used a well floured surface to kneed additional flour into the dough so that it is a nice elastic dough.
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    (sometimes I skip this step).
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    Cross the top with a sharp knife and bake 400 degrees for 30-35 minute
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    To make a loaf to slice: Follow directions as above only after kneading in additional flour use a rolling pin to roll dough out.
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    Roll like a jelly roll and pinch the ends.
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    You may slice the top with a sharp knife).
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    To use for pizza dough: Follow as above but roll out to fit your pizza pan.
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    Pierce with a fork, and bake 400 for about 15 minute Top with toppings and place back in the oven for 10-15 min depending on toppings and crust thickness.
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    ( a thin crust turns into a wonderfully crispy crust, a thicker crust bubbles up and makes a thick chewy crust).
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    To make cinnamon rolls: follow as above.
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    Roll out jelly roll style and coat with melted butter and cinnamon sugar.
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    Roll jelly roll style and slice.
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    Bake at 375 for about 40 min -- watch them it depends on how thick they are.
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    I have found that these proportions last us for sandwiches for lunch and a loaf for dinner.
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    Our menu dictates how often I make it but it is about every other or every third day.
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    But it is so easy it is not a big deal to thow it all in the bin and forget about it till later.