Whole Wheat Bread – 2 loaves

Whole Wheat Bread – 2 loaves

Ingredients

• 2 ½ cups warm water – 110 - 125°
• 2 ½ teaspoons dry yeast
• 2 ½ teaspoons table salt
• 1/3 cup honey
• ¼ cup canola oil
• 1 egg
• 1 ½ cups King Arthur white bread flour
• 5-6 cups King Arthur whole white wheat flour

Instructions

1. Mix in a Kitchen Aide mixer with a dough hook.  A Commercial or Professional grade Kitchen Aide will work best
2. Dissolve yeast in warm water.
3. Add honey and let yeast work for 5-10 minutes. 
4. Add salt, egg, and oil.
5. Gradually add white bread flour and mix well. 
6. Gradually add the whole wheat bread flour and mix until the dough cleans the sides of the bowl and is no longer sticky to a dry finger. 
7. Let dough rest in the bowl for 60 minutes for the 1^st rise.

8. Then knead for about 8 minutes in an electric mixer, 10-12 minutes by hand.

9. Place dough in a large bowel sprayed with pan spray; turn so top is lightly coated with oil. 
10. Cover with a damp towel for 2^nd rise and let rise until double, about 1 hour. 
11. Gently push down and let sit for 10 -15 minutes. 
12. Turn out on lightly floured surface. 
13. Divide into 2 equal parts. 
14. Roll each ball into about a 16” by 8” rectangle. 
15. Starting with the 8” end, roll dough up, seal the edges and pinch the ends in. 
16. Tuck ends under a little and place in a greased 9” x 5” loaf pan. 
17. Cover with a damp cloth and let rise until double and loaf passes the “two finger poke” test:  two fingers lightly pressed near the end of the loaf leave a clear indention. 

18. If dough springs back, it needs to raise more.  Can let rise or “proof” in a slightly warm oven, about 100°. 

19. Bake at 350° for 30 – 35 minutes until golden brown. 
20. Cool in pans for about 10 minutes, then remove from pans and let cool completely on a cooling rack.  Freezes well.