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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 6 |
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This is my sister, Cindy's, whole wheat bread recipe. While I've never made it myself, I've eaten it and enjoyed every bite...loaded with good for you ingredients, it's very tasty indeed! Ingredients:
2 cups warm water |
2 packages active dry yeast (hodgson mill suggested brand) |
3 tablespoons brown sugar |
1 tablespoon vital wheat gluten (hodgson mill suggested brand) |
3 cups whole wheat graham flour (hodgson mill suggested brand) |
1/4 cup safflower or sunflower oil |
1 teaspoon salt |
3 cups best for bread flour, divided (hodgson mill suggested brand) |
Directions:
1. Put water is a large glass bowl; add yeast and stir to dissolve.
2. Add brown sugar, gluten and whole wheat graham flour; beat well, about 300 strokes.
3. Let yeast develop for about 10 minutes.
4. Add oil and salt; mix thoroughly.
5. Add 2 cups of the bread flour and beat well; work in enough of the remaining bread flour to form a soft dough.
6. Turn dough out onto a lightly floured surface and knead for 6 to 8 minutes, or until dough is smooth and elastic.
7. Place in large oiled bowl and turn to coat.
8. Cover bowl with a clean towel; let rise in a warm, draft free place about one hour, or until doubled in size.
9. Punch down dough.
10. Divide dough into two equal pieces and form each piece into a loaf.
11. Place in greased 9x5x3-inch loaf pans.
12. Cover and let rise about 45 minutes, or until nearly doubled.
13. While dough is rising, preheat oven to 400 degrees.
14. Bake loaves for about 35 minutes, or until top is golden brown.
15. Do not overbake.
16. Bread is done when it slips easily from the pan and sounds hollow when tapped on the bottom.
17. Let cool on wire racks.
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