Even when I was younger, I loved baking bread from scratch - seriously, I have always thought it was the coolest thing to watch a pile of wet, gloppy ingredients turn into a big fluffy loaf of bread.  I love the smell of bread as it bakes in your oven and I love eating it when it's still warm and steaming - there is nothing like homemade bread.

I have taken a long break from baking homemade bread (except that yummy Rosemary Foccacia I made) - because honestly, who has the time?

Baking bread is a long process, with lots of steps AND it involves yeast and rising dough which can be hit or miss sometimes.

But then I saw this from The Gracious Pantry and knew I had to give it a try.  It has only a few ingredients, and no sugar!

Now, the recipe is found within the video that's posted on the blog.  But it's such an easy recipe, I wrote the steps down while watching it and had no problem following along.  I highly suggest you watch the video before you make it.

Clean Eating Bread
Printable Recipe

7 ½ c. whole wheat pastry flour
1 Tbsp Kosher Salt
1 ½ Tbsp Yeast
¼ c. vital wheat gluten
4 c. warm water (100 degrees)

1.       - Whisk all dry ingredients together.  Add warm water and stir.  Dough will be wet and sticky. 

2.      -   Let dough sit on the counter for 2 hours
3.       -  Move to refrigerator and let sit overnight

4.       -  Take dough out of refrigerator, and form into loaf shapes on parchment paper.  Let sit for 90 minutes.
5.       -  You can add seeds, nuts, etc  to the top of the loaf and cut slits about halfway down the loaf

6.       -  Place a baking stone on the middle rack of your oven, and preheat to 450 degrees.  Slide your loaf (still on the parchment paper) on to the baking stone.  Pour 1 cup of hot water in a boiler tray, on the rack directly underneath your baking stone. 
7.      -   Cook for 25-30 minutes or until golden brown.

This recipe should make 3-4 loaves of bread, depending on how big you make them - talk about a money saver!  The dough can remain in the refrigerator for up to 2 weeks.  My husband and my extremely picky son both love this bread!  I consider that a win...