Basic Whole Wheat Bread
Ingredients
- 2 C. warm water
- 2 pkg. Active Dry Yeast
- 3 Tbs. brown sugar
- 1 Tbs. wheat gluten
- 1/4 C. vegetable oil
- 1 tsp. salt
- 3-3 1/2 C. bread flour, divided
- 4 1/2 C. whole wheat flour
Directions
Put water in a large bowl. Add yeast and stir to dissolve. Add brown sugar gluten and whole wheat flour. Beat well about 200 strokes. Let yeast develop for about 10 minutes. Add oil and salt mix thoroughly. Add 2 C. of the bread flour; beat well. Work in enough of the remaining bread flour to form a soft dough.
Turn out onto a lightly floured surface and knead 6-8 minutes, or until dough is smooth and elastic. Place in large oiled bowl and turn to coat. Cover bowl with a clean towel. Let rise in a warm draft free place about one hour or until doubled in bulk.
Punch down dough. Divide dough into two equal pieces and form each piece into a loaf. Place in greased 9x5x3-inch loaf pans. Cover and let rise about 45 minutes, or until nearly doubled.
While dough is rising, preheat oven to 400 degrees. Bake loaves about 35 minutes, or until top is golden brown. Bread is done when it slides easily from the pan and sounds hollow when tapped on the bottom. Let cool on wire racks.
Yield: 2 loaves
