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|Whole Wheat Bread|
|Recipe courtesy North Dakota Wheat Commission|
|2 packages active dry yeast
1 tablespoon granulated sugar
2 cups warm water (105-115 degrees)
1/4 cup oil
1 tablespoon salt
2 tablespoons honey
2 1/2 cups whole-wheat flour
2 1/2 cups bread flour
|In a large mixing bowl dissolve yeast and sugar in water; let proof for 5 minutes. Add oil, salt and honey. Add whole wheat flour, 1 cup at a time, beating hard after each addition. Gradually add bread flour until a soft dough is formed. Turn dough out onto a board sprinkled with flour and knead 10-12 minutes or until the dough is smooth and pliable. (The dough may remain a bit sticky.)
Place dough in greased bowl, turning to coat top. Cover, set in a warm, draft-free spot and let rise until double, about 1 hour.
Punch down; shape into two loaves and place in 8 x 4 x 2 inch loaf pan. Or make one large free-form loaf. Cover and let rise until double. Bake in a preheated 425 degree oven for 10 minutes, then lower the temperature to 375 degrees and bake 25 minutes longer, until bread sounds hollow when removed from pans and tapped on top and bottom.
|With 16 slices per loaf, one slice provides 89 calories, 2.5g protein, 16g carbohydrates, 2g fat, 1.6g dietary fiber, 0mg cholesterol, 201mg sodium.|