Italian Batter Bread

Italian Batter Bread
adapted from Bernard Clayton's New Complete Book of Breads

Ingredients:
1 3/4 cup hot water (120-130 degrees)
2 cups whole wheat bread flour
2 1/2 cups bread flour
4 1/2 teaspoons instant yeast
1 teaspoon salt

Directions:
1. Using a stand mixer, add the hot water to the work bowl along with the 2 cups whole wheat bread flour. Using the paddle, with the mixer running, add the yeast and salt. Beat at medium speed for 3 minutes. Add the bread flour, 1/4 cup at a time, until the batter is thick and heavy.
2. When the dough is so thick and heavy that it jams up on the paddle, switch to the dough hook. Beat at speed 3 or 4 for 25 minutes. If the mixer gets hot or the dough climbs up the hook, turn the mixer off and let it rest for 15 minutes, then continue
3. Scrape down the sides of the bowl, cover tightly with plastic wrap and let rise in a warm place until triple in volume.
4. Uncover the bowl, but do stir or punch down the dough. Gently turn it out onto a prepared baking sheet. With a generous sprinkling of flour, gently shape the dough into a round loaf or a torpedo shaped loaf. Cover with a floured cloth and let rise at room temperature for at least 1 hour.
5. Preheat the oven to 400 degrees for 20 minutes before baking.
6. Bake on the center shelf of the hot oven until lightly golden brown and the loaf sounds hollow when tapped on the bottom. (mine took 30 minutes)
7. Transfer to a rack to cool.