Whole Wheat Bread
- 2 packets dried yeast (about 5 tsps.)
- 3 cups warm water
- 2 tbsps. honey
- 1 cup white flour
- 6-7 cups whole-wheat flour
- 3 tbsps. safflower oil
- 1 tbsp. salt
- 1 egg& 1 tabs milk, beaten, for egg wash
- Dissolve the yeast in the water in a large bowl.
- Add honey, white flour and 2 cups of the whole-wheat flour.
- Beat vigorously with a spoon to form a smooth batter. Cover and set aside to rise in a warm place for 40 minutes.
- Stir in the oil and the salt then fold in about 3½ cups whole-wheat flour, ½ cup at a time, turning the bowl a quarter of a turn between folds.
- When the dough is too thick to add, any more flour turn onto a floured work surface and knead for 5-8 minutes, adding only enough flour to make a smooth elastic dough.
- Place the dough in an oiled bowl and turn it over so that the top is coated with oil. Cover and rise in a warm place for about 45 minutes until doubled in size.
- Punch the dough down and leave for a further 35 mins or so to rise again.
- Shape the dough into 2 loaves and let them rise in the oiled pans for a further 30 minutes until doubled in size.
- Preheat oven to 350 F. Brush the tops of the loaves with the egg wash. Bake for about 1 hour or until browned. Remove from oven and turn onto rack to cool.
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