Homemade Whole Wheat Bread

Prep time 30 min
Bake time 30
Yield 4 loaves.

⦁ 3 cups warm water (divided.)
⦁ 2 heaping tablespoons Active dry yeast
⦁ 1/2 cup plus 3/4 teaspoon sugar (divided.)
⦁ 1/2 cup vegetable oil
⦁ 1 3/4 tablespoons salt
⦁ 2 cups fine whole wheat flour
⦁ 7 1/4 cups bread flour

Preheat oven to 325

1 In a large mixing bowl, combine 1/2 cup water, yeast and 3/4 teaspoon sugar. Allow to rest for ten minutes then add the remaining water, sugar, vegetable oil and salt. Mix well, then whisk in the Whole Wheat flour.
2 Transfer Bowl to a stand mixer, then mix in bread flour, one cup at a time, starting on low speed then gradually increasing speed to get rid of any lumps. Mix each cup of flour for a few minutes. Once the dough is no longer sticking to the bowl, remove it and knead by hand on a floured surface until the dough no longer sticks to your hand and is soft and pliable.
3 Add one tablespoon olive oil to a bowl then add the bread dough and turn upside down so that the top and bottom are greased. Cover dough with a tea towel and allow to rise for an hour until doubled.
4 Remove risen dough from the bowl and shape it into a log then cut it into 4 sections and shape them into loaves. Place into greased bread pans (See notes*). Allow to rise for another hour then bake in preheated oven for 30 to 40 minutes, or until the tops and sides are a nice golden brown.

Optional: slather with butter while still hot.

Note 1* I prefer to use glass bread pans, as It is helpful to be able to see the sides and bottom when checking for doneness.

Note 2* I like to use shortening to grease my bread pans to prevent them from sticking once baked. This helpful tip and Recipe originated from a local Mennonite cookbook, called the Country Kitchen Favorites.