Directions: |
Directions:In a large bowl, combine warm water, sugar, yeast, and 2 cups whole wheat flour. Cover mixture with a clean towel and let it stand 10 minutes until bubbly. Stir in salt and vegetable oil. Stir in all-purpose flour, 1 cup at a time. When the dough holds together and all the flour is mixed in, plop dough out onto a clean floured surface. Knead the dough. Sprinkle your hands or the work surface with just enough flour to prevent sticking. Use your dough scraper, too. After five minutes, take a break and let the dough rest. Scrape out the mixing bowl, and smear oil all around the inside. Knead the dough for a few more minutes. (When you lightly press the dough with your fingertips, it should bounce right back.) Put the dough into the oiled bowl, flip the dough once, and cover with plastic wrap and a clean towel. Put the dough in a warm place to rise until double in size (about 1 ½ hours).
Gently deflate the dough and turn it out onto a floured surface. Divide the dough in half and form loaves. Grease a baking sheet; put your loaves on it. Cover the dough with plastic wrap and a clean towel and let the dough rise again for 30 minutes. Preheat the oven to 400°F. Carefully remove plastic wrap and slash the tops of the loaves with a sharp knife. Bake loaves for about 30 minutes until the crust is golden brown and the loaf sounds hollow when tapped on the bottom. |
This recipe for Homemade Wheat Bread is from