Whole Grain Bread Every Day!

This is the easiest bread recipe that I have come across, and we love it! You just mix up the ingredients in your Kitchenaid (no kneading) and then keep the dough in your fridge for up to 10 days, using dough as you want fresh bread. This is the type of bread you would find in a European bakery with a soft inside and crusty outside, not the soft farm type bread I usually make and surprisingly my kids love it.

5 1/2 c. whole wheat flour
2 c. UNBLEACHED all purpose flour
1/4 c. vital wheat gluten
1 1/2 TBLS granulated yeast
1 TBLS salt (can decrease this to taste)
Whisk above until combined.
Add:
4 c. water that is slightly warmer than body temp.
Mix all at once using paddle attachment. Transfer to large bowl, cover with lid (not airtight)or plastic wrap and let rise for 2 hours at room temp. The dough should flatten on the top. Refrigerate in the the lidded container, leave the lid open a crack for the first 48 hours to prevent buildup of gases, after that you can seal it. Refrigerate overnight so it is well chilled and easy to work with (the dough is sticky). Do not puch dough down, and handle gently to preserve the gases that have built up.
When you are ready to bake, dust the surface of dough with flour and cut off a grapefruit sized chunk, gently stretch surface of dough around to bottom, shape into oval (see picture). The bottom make look lumpy but flattens out during baking, this should only take 20-40 seconds, overworking makes bread tough. Let loaf rest, covered loosely with plastic wrap on baking stone for 90 minutes. It will not rise very much. 3o min before baking preheat oven to 450 and place empty broiler tray on rack under the one you plan to bake bread on. Just before baking paint bread with water and sprinkle with sunflower seeds, poppy and sesame seeds, etc. Slash the loaf with serrated knife and place in oven, pouring 2 c warm water into broiler pan and quickly close oven door.
Bake for 30 min until bread is browned and crust is hard when tapped. Allow to cool to room temp before slicing. Recipe makes 4-5 loaves.
This is from the book I got for my birthday from Nikki, Healthy Artisan bread in only 5 minutes a Day.