Whole Wheat Bread

Categories: bread

Ingredients

• 4 teaspoons fast rising yeast
• 3/4 cup warm water
• 1 cup whole wheat flour
• 2 cups warm water
• 2 cups whole wheat flour
• 1/2 cup dry milk
• 1/2 cup bread flour
• 1 tablespoon salt
• 3 tablespoons sugar
• 1/4 cup melted margerine
• 2 -4 cups whole wheat flour

Directions

1. The Sponge: In your bread mixing bowl put the yeast, 3/4 cup water, and the cup of whole wheat flour, mix until combined then cover with plastic wrap and a towel and let it sit for 45 minutes to an hour in a warm place. It should be bubbly.

2. Place sponge, remaining water, 2 cups whole wheat flour, dry milk, bread flour, salt, sugar, and melted margerine in mixer bowl fixed with dough hook.

3. Combine. Add enough whole wheat flour to make bread dough consistency. Knead with dough hook for 10 minutes.

4. Once your dough is kneaded your going to coat it all over in a little oil and stick it in a bowl that will let it rise at least one and a half times it’s size. Now you’re going to cover it with plastic wrap and a towel, put it in a warm place and let it rise for 45 minutes to an hour. It should have risen over double it’s size.

5. Grease two bread pans.

6. When your dough is ready dump it out and push the bubbles out of it. Divide it as equal as you can. Flatten each piece out to a rectangle about the size of the pan then roll it up tight and pinch the seams together tucking the ends inches Turn over and put in the pan seam side down.

7. Put the loaves in a warm place and cover with a towel, let them rise from 30 minutes to an hour. You want your loaves to be at least 2 inches over the top of the pan, nice and high, they won’t rise anymore in the oven. Preheat your oven to 375 degrees. Bake for 15 minutes then lower the heat to 350 and cook for another 20 minutes. They will be a deep brown.

8. Take them out and remove them from their pans and cool on a cooling rack. Enjoy!

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