Even though there is only two of us I still make this bread. It freezes well and is dairy free. This recipe is intended to make two loaves of bread but I have a pan that make four smaller loaves. You can also make rolls with this recipe. It's basic, it's foolproof and even I can do it, and did I mention, it's yummy!
Whole Wheat Bread
2 scant tablespoons or 2 (1/4-ounce) package of active yeast
2 1/2 cups warm water (about 105* to 115*) I use a thermometer for this
1/4 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
1. In large bowl soften the yeast in the water
2. Add the brown sugar, salt, oil, whole wheat flour, and 2 cups of the all-purpose flour. Beat vigorously with a dough whisk or a heavy-handled spoon for two minutes, (after yeast softens I dissolve the sugars, salt and oil before I add the flours, and I use a food processor with dough blade to mix)
3. Gradually add more remaining flour 1/4 cup at a time, until dough forms a mass and the dough begins to pull away from the side of the bowl. Turn the dough out onto a floured surface. (I use food processor to mix, when it pulls away from sides it's done)
4. Knead, adding more flour, a little at a time as necessary, for 8-10 minutes, or until you have a smooth elastic dough
5. Put entire 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 one hour, or until doubled in size.
6. Turn the dough out onto a lightly oiled work surface and divide in half. Form into loaves.
7. Put the loaves seam side down, into well greased loaf pans, cover with towel and let rise for 45 minutes
8. About 15 minutes before the end of rising, preheat the oven to 375*
9. Bake the loaves for 25-30 minutes, or until the shrink slightly from the sides of the pan and sound hollow when tapped. Remove from pans and cool on rack.
Recipe from The Bread Book