The Perfect Whole Wheat Bread

  • 3 cups all purpose flour (sifted)
  • 3 cups whole wheat flour (sifted)
  • 2 cups warm water (110°F, 45°C)
  • 1/4 cup white sugar
  • 1/4 cup vegetable oil
  • 1-1/2 tablespoons active dry yeast
  • 1-1/2 teaspoons salt
    Instructions
    1. In large glass two cup measuring cup, measure out 2 cups warm water. Keep in mind the sugar will drop the temperature a couple degrees so you might want to make it a bit warmer.
    2. Add 1/4 cup sugar directly into the water and recheck the temperature. Wait for it to cool, or microwave for a few seconds at a time until 110 degrees is reached.
    3. Add 1-1/2 tablespoons active dry yeast to the sugar water mixture and stir a little. You will notice the yeast will settle to bottom of the measuring cup and then all rise to the top in a few minutes. The yeast will form a creamy froth. At this point your yeast has proofed and is ready to use.
    4. In a mixer bowl, add your salt and oil. Stir in two cups of flour. Pour in your proofed yeast water and mix well using the dough hook.
    5. One cup at a time mix in the remaining flour. By the time the rest of the flour is in the bowl, the dough is beginning to form.
    6. Once the dough is formed and has pulled all the flour up from the bottom of the bowl set the mixer to the second speed and mix for 5 minutes. During this time watch to see if yo need to add a bit more flour. (this step takes the place of kneading the dough for 8-10 minutes by hand)
    7. Place dough into a well oiled bowl. Pick up the dough and turn it over to coat it completely with the oil.
    8. Cover bowl with a damp towel and place in a warm place until it has doubled (mine took about 45 minutes). An easy test to see if the dough has risen enough is to poke two fingers about a half of a inch into the dough. If the impressions remain without going immediately back into place… it is ready.
    9. When doubled, punch down dough and knead for a few minutes to get all the air out. Divide in half and form two loaves. Place in well oiled 9×5 bread pans. Let loaves rise in warm place for another 30 minutes, or until most of the dough has risen about a inch above the top of the pans.
    10. Bake at 350°F, 175°C for 25-30 minutes or until the tops are a rich brown and tapping on the tops sounds hollow. Brush tops with a light coating of vegetable oil and let cool for about five minutes before taking out of pans and cooling on wire racks.
    11. Yields 2 - 9×5 loafs of bread perfect for sandwiches or most anything else.
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