Best Wheat Bread

Best Wheat Bread
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*makes two 9" loaves

(Note: I like to turn on the oven to warm up for a minute, turn it off, place a glass bowl of warm water on the bottom rack, then place the bread dough covered by a dishtowel on the upper rack to rise. I close the door and leave it until the dough has doubled. The dough rises much faster.)

3 cups lukewarm water
1 1/2 tablespoons yeast
3 tablespoons honey or sugar
1/3 cup oil
2 1/2 teaspoons salt
3 cups white flour
4-6 cups whole wheat flour

In a large bowl, dissolve the yeast and sugar in the warm water. Let the yeast bubble and grow for 10 minutes. (Longer is okay) Add the oil. Add the salt, white flour, and 4 cups of the whole wheat flour. 

Mix all ingredients for 6-8 minutes, adding additional wheat flour in small amounts as needed. The dough should be smooth, elastic, and slightly sticky, pulling away from the sides of the bowl. 

Cover, and let rise until doubled. 

Punch it down, and form into 2 loaves. Place the loaves into 2 greased 9" bread pans, cover again, and let rise until the highest point of the dough is about 1/2 inch above the level of the pan. While the loaves rise, pre-heat the oven to 350 degrees.

When the loaves have fully raised, bake them for 25 minutes. Remove the loaves from the pans onto a cooling rack.