Whole Wheat Bread2 is a wholesome, nutritious alternative to the classic white bread.
This recipe makes two loaves
4-1/2 teaspoons active dry yeast
3 cups warm water 110-115 degrees F
2 tablespoons sugar
2 tablespoons cooking oil
4 teaspoons salt
5-6 cups whole wheat flour, divided
In a small bowl dissolve the yeast in 1/2 cup of the warm water. Add the sugar and stir until completely dissolved. Let rest for five minutes or until yeast is all bubbly.
In a large bowl, combine remaining water, sugar, oil, salt, and 2 cups whole wheat flour. Stir mixture until smooth.
Stir in yeast mixture until smooth.
Slowly add 3 - 4 cups more whole wheat flour, mixing each cup in before adding more flour. Continue to mix in whole wheat flour until a soft dough ball forms. You made need more or less flour.
Turn the dough out onto lightly floured surface. Knead until smooth, shiny, and satiny or about 10 – 15 minutes. Only add enough flour to keep dough from sticking to board and.
Dough that is a little stiff is ideal. Dough that is too soft will fall over the sides of your loaf pans as it rises and bakes.
Place the dough into a lightly oiled bowl. Turn dough several times to coat all sides. Cover with damp clean cloth and let rise in warm, draft-free place for about 1 hour or until double in size. I like to place it on the top of my stove as it pre-heats. Punch down the center of the dough. Then pull edges into the center. Allow the dough to relax in the bowl for 10 minutes.
Once the dough has rested cut the dough into two equal pieces. Shape the dough by using your fist to pound the dough into a tight ball. This will eliminate air bubbles.
Once the dough is shaped into a ball place it into center of a lightly oiled bread pan. Repeat these steps for each loaf.
Cover the pans with a warm, damp towel. Place in a warm draft free place and allow the whole wheat bread2 to rise until double in size. Bread is ready to bake is a slight dent remains when touched.
Preheat oven to 400 degrees F
Place the whole wheat bread2 into the oven for 10 minutes. Then lower the temperature to 350 F and continue to bake for 25-35 minutes.
Remove the loaves from the oven and turn them out of the pans and onto a wire rack to cool.
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