Whole Wheat Bread

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1 package (1/4 oz.) active dry yeast
1 tsp granulated sugar
1 1/4 warm water
1/4 C. firmly packed dark-brown sugar (or white sugar with cane syrup)
2 tblsp. butter or margarine, melted and cooled
1 to 1 1/2 tsp salt
2 Cups whole wheat flour — or 1/4 C. corn meal & 1 3/4 C. whole wheat
Approx. 1 to 1 1/4 C. all-purpose flour or bread flour

In a large bowl, dissolve yeast and sugar in the warm water. Let it stand for 5-10 minutes until foamy.

Stir in the brown sugar, butter and salt until blended. Stir in whole wheat flour and 3/4 cu all-purpose flour to make a soft dough that comes away from the side of the bowl. Knead for a bit around the edges of the bowl.

On a lightly floured surface, knead the dough in enough all-purpose flour to make a stiff dough. Knead for 8-10 minutes or until it's smooth and elastic. Ad as much flour as possible.

Grease or oil a bowl, and put the dough in it, turning the dough to coat all sides. Cover the bowl wit a damp towel, and let it rise in a warm, draft-free spot until it doubles in bulk (about 1 hour). Test it by sticking a finger in the dough. If the mark rises back up, it's not ready!

Grease a baking sheet or bread pan. Punch down the dough. Fold it in from all sides, then remove from the bowl and knead it a bit more—but not too much. Shape the loaf, pinching and tucking the sides under. Place in pan, and cover with a dry towel and let it rise until almost doubled in bulk.

Preheat the oven to 350 or 400. Bake for 30-35 minutes or until the bread sounds hollow when flicked on the bottom. Remove from pan and let cool.

Cut a cross on the loaf with a sharp knife and/or brush the top with milk or water and sprinkle with cracked wheat or oats.

Source: Adrian