.
2 cups boiling water
1 tablespoon active dry yeast
1/2 cup warm water
2 cups water
1/3 cup honey
1 tablespoon salt
1/4 cup vegetable oil
2 cups whole wheat flour
2 1/2 to 3 cups all-purpose flour
In a large bowl dissolve yeast in 1/2 cup water, and let sit until foamy,
about 5 minutes. Add 2 cups water, honey, salt, oil, and whole wheat flour;
mix well. Gradually, add all-purpose flour until dough forms a kneadable mass.
Turn out onto a lightly floured surface, and knead 5 to 10 minutes,
adding as little flour as possible. Place in an oiled bowl, turning to coat
top, cover with plastic wrap, and let rise until doubled, about 1 hour.
Turn out onto a lightly floured surface, kneading to deflate, and divide in half.
Shape into loaves, and place in greased bread pans. Cover with a cloth, and let
rise until doubled, about 45 minutes.
Preheat oven to 350 degrees F.
Bake for 30 to 35 minutes or until loaves sound hollow when tapped on bottom.
Remove bread from pans, and cool on wire racks.
Whole Wheat Bread recipe compliments of Char Johnson, in Baking with the St. Paul
Bread Club, Kim Ode.
