Easy Whole Wheat Bread Recipe
Ingredients
| 2 packages yeast, active dry or compressed | ||
| Warm water | 3 Cup (16 tbs) | |
| Sugar | 1 Tablespoon | |
| All purpose flour | 4 Cup (16 tbs) | |
| 5 cups stone ground whole wheat flour | ||
| Salt | 1 Tablespoon | |
| Sugar | 2 Tablespoon | |
Directions
Soften yeast in 1/2 cup of the warm water; combine with the remaining 2 1/2 cups warm water and 1 tablespoon sugar in a large bowl.
Sift all-purpose flour, measure, and gradually beat into yeast mixture.
Cover with a cloth and set in a warm place to rise for about 1 hour.
Mix whole wheat flour with salt and the 2 tablespoons sugar; gradually stir into the soft dough after it has been rising for 1 hour, mixing thoroughly with a large spoon.
If dough gets too thick to beat, gradually stir in a little warm water.
Cover with a cloth and set in a warm place to rise for 45 minutes.
Grease three 9 by 5-inch loaf pans; spoon dough, into pans only until they are half full.
Smooth down tops with a spoon dipped frequently in hot water.
Cover and set in a warm place to rise until almost doubled in bulk.
Bake in a hot oven (400°) for 20 minutes; reduce heat to moderate (350°) for 40 minutes longer, or until loaves are browned.
Sift all-purpose flour, measure, and gradually beat into yeast mixture.
Cover with a cloth and set in a warm place to rise for about 1 hour.
Mix whole wheat flour with salt and the 2 tablespoons sugar; gradually stir into the soft dough after it has been rising for 1 hour, mixing thoroughly with a large spoon.
If dough gets too thick to beat, gradually stir in a little warm water.
Cover with a cloth and set in a warm place to rise for 45 minutes.
Grease three 9 by 5-inch loaf pans; spoon dough, into pans only until they are half full.
Smooth down tops with a spoon dipped frequently in hot water.
Cover and set in a warm place to rise until almost doubled in bulk.
Bake in a hot oven (400°) for 20 minutes; reduce heat to moderate (350°) for 40 minutes longer, or until loaves are browned.
Chef
