Whole Wheat Bread

This recipe is easy, delicious and does not require a lot of ingredients. It is pretty hard to mess up. The best advice I know for making wheat bread is to make sure the dough stays moist. Try not to add to much flour. When kneading on your counter, use oil, to keep your hands from sticking to the dough. Always cover dough lightly with oil when letting dough rise and before placing in the oven to cook. This will also help to keep the dough moist and help it to rise nice and high.

3 cups warm water
1 1/2 T. Yeast
1/2 cup brown sugar or honey, if you prefer
1/3 cup oil
1 T salt
1 cups white flour
5 1/2 to 6 1/2 cups wheat flour

Mixer Method:
Add all ingredients mix in mixer until thoroughly mixed together. At this point keep adding more wheat flour by 1/3 cupful or so until dough pulls away from sides of mixer. Do not add to much, just a little at a time. The dough should feel stiff and just a little sticky. When you have achieved the right consistency, mix dough for 6-8minutes on low in mixer.

By Hand:
Add warm water, yeast, brown sugar or honey, and oil and whisk until combined. Add flour cup by cup and whisk to incorporate. When dough is too thick to whisk, change to wooden spoon. Once dough pulls from the sides of the bowl, place on greased counter top or glass cutting board.

Knead dough on counter until dough has been worked through about 5 minutes. This lengthens the gluten strands in the bread and makes for a nice consistency of bread when baked. When still learning what is the right consistency for bread dough, set the timer before kneading. When timer goes off after 5 minutes, assume dough is ready to place in bowl to rise. Each time bread is made you will get a better understanding of the consistency you are aiming for in making the dough.

Both Methods:
Now place bread dough in a greased bowl. Turn dough over to grease all sides of dough. Cover with saran wrap or kitchen towel. Place in warm oven or (I like the microwave). After dough has doubled in size, punch down to release all air bubbles that have formed in dough. Divide dough into 3 equal portions. Spread portion out into rectangle, roll up and pinch seam closed. Place seam side down in greased bread pan. After all bread has been placed in pans, oil tops of bread and cover again. Let rise to desired size. I aim for the bread reaching the top of the bread pan or 1 inch above pan. This should take about 1 hour or so.

Place pans in 350* preheated oven. Bake for 30-35 minutes. Bread is done when tops are browned and a hollow sound is made when tapping the bottom of pan. Take bread out of oven and cool on wire rack. If this is not done, bread will be soggy on the bottom. Spread tops of bread with butter. Wait to cool (or not) and enjoy!!