Serves: 5

STEP 4. If you are kneading right in your dishpan (and I hope you are), sprinkle a little flour on top of the dough and a little more on your hands, then scoop up the dough and turn it over. (If you find the dough impossible to turn over, it needs more flour.) At first the dough will be very sticky and cling to all your fingers in big globs. But after a few minutes, it will begin to stick to itself and start to feel smooth. If it remains hopelessly sticky, you will need to add more flour, but the trick is to add just enough and not too much. Press the dough down and away from your body with the heel of your hand (or hands). If you are using a board, dust it with flour before adding the dough, and then proceed in exactly the same way.

STEP 5. After a few strokes, fold the dough over from back to front and knead some more. When you pick up the back edge to fold it forward, sprinkle a tiny bit of flour on the exposed part of the pan or board if the dough sticks to it.

STEP 6.After a few folds and kneads, turn the lump of dough about a quarter of the way around.

STEP 7. Continue to knead, fold, and turn for anywhere from four to ten minutes—even longer if the recipe calls for it. Since there are variations in flours, temperatures, and humidity (as well as kneaders), readiness should not be judged by the clock, but by the feel and look of the dough. It should be elastic and springy, like a soft rubber ball (and no longer stick to your hands). When you press it, it will fight back. It will also develop a smooth, satiny look and may have little blisters on its surface. Keep in mind that whole grain doughs will not be as smooth (and probably not as shiny) as those made with white flour, so you’ll have to depend on the bouncy, springy feel as a sign that you’ve kneaded enough.

STEP 8. Now you can easily form the dough into a ball. When you pick it up and hold it in one hand, if it holds its shape, it’s time for the first rising.

TIP
There is more than one way to knead dough, and with a little practice you will develop your own style. You can knead with one hand and switch to the other when the first hand gets tired, or you can knead with both hands at once. Do whatever feels comfortable, and work on a surface that is low enough for you to put your body weight behind your arms. Unless you are extremely tall, you might find kitchen counters too high for kneading, so try a table.

TIP
I have found the best place for dough to rise is in the oven (one that is not turned on, of course). If you have a gas oven with a pilot light, first check to make sure the oven isn’t too warm (it should be well under 100°F) and simply place the covered bowl inside. If there is no pilot light, leave on the oven’s electric light bulb. And if there is no light bulb, set a pan of hot water in the bottom of the oven. The heavy insulation of the oven walls will keep in the heat for a long time. If you can’t tie up the oven, you will have to find another warm spot. Since heat rises, a high shelf in a kitchen cupboard or the top of the refrigerator are both good places. And if the weather is hot and the kitchen is warm, you can simply leave the bowl right on the counter.

More Recipes from the Great Natural Breads Made Easy Cookbook:
Ingredients
Yeast
Flour
Fat
Sweeteners
Milk
Eggs
Baking Soda and Baking Powder
Salt and Other Flavor Enhancers
Water
Equipment
Measuring Cups and Spoons
Bread Pans and Baking Sheets
The Artisan Baker
Bowls
Additional Items
Basic Bread-Making Method
Basic White Bread Ingredients
Preparing the Dough
Kneading the Dough
Letting the Dough Rise
Punching Down the Dough
Shaping the Loaves
Letting the Dough Rise Again
Baking the Loaves
Emergency Procedues and Diagnoses
Storing Bread
High Altitude Baking
Helpful Tips Before You Begin
Time To Begin