Whole Wheat BreadSubmitted by: THEADMIRAL
IntroductionThe Bread Book recipe The Bread Book recipe
2 1/4 ounce packages active dry yeast
2 1/2 cups warm water
1/4 cup firmly packed brown sugar
2 teaspoons salt
2 tablespoons vegetable oil
2 cups whole wheat flour
3 1/2 to 4 1/2 cups unbleached all-purpose flour
Gradually add more of the remaining flour, 1/4 cup at a time, until the dough forms a mass and begins to pull away from the side of the bowl. Turn the dough out onto a floured surface.
Knead, adding more flour, a little at a time as necessary, for 8 to 10 minutes, or until you have a smooth, elastic dough.
Put the dough into an oiled bowl. Turn once to coat the entire ball of dough with oil. Cover with a tightly woven kitchen towel and let rise for about 1 hour, or until doubled in size.
Turn the dough out onto a lightly oiled work surface and divide it in half. Form into loaves.
Put the loaves, seam side down, into well-greased loaf pans. Cover with a towel and let rise for about 45 minutes.
About 15 minutes before the end of rising, preheat the oven to 375 degrees F.
Bake the loaves for 25 to 30 minutes, or until they shrink slightly from the sides of the pans and sound hollow when tapped. Remove from the pans and cool on a rack.
Serving Size: 2 loaves, 16 slices per loaf