DARK WHOLE WHEAT BREADSource: Old World Breads by Charel ScheeleYield: 2 medium-size loaves This basic whole grain recipe was a winner at both the 1975 Platte County Fair and the 1975 Wyoming State Fair. It has a pleasant whole grain flavor and is delicious when served fresh with butter and cheese. 1 cake yeast 2 cups warm (110 degree F) water* 1 teaspoon vegetable oil 1 teaspoon honey 1 teaspoon salt 2 cups unbleached all-purpose flour Approximately 4 cups whole wheat flour Lightly grease a baking sheet with vegetable shortening. In a 6-quart mixing bowl, dissolve the yeast in the water. Add the remaining ingredients, mixing the salt in with the flour, and work them into a dough. Turn the dough out onto a lightly floured surface and knead it for 6 to 7 minutes, until the dough is smooth, elastic, and glossy. Return the dough to the mixing bowl and cover it with a towel. Let the dough rise in a warm (75 degree F) place for 45 minutes, or until doubled in bulk. Divide the dough into 2 equal halves and shape each piece into an oblong loaf. Set the loaves on the prepared baking sheet. Cover with a towel and let rise again for 45 minutes. Bake in a preheated 375 degree F oven for 45 minutes, or until golden brown. Remove the loaves from the baking sheet at once and allow them to cool on a wire rack. *Variation: You can substitute 2 cups warm (110 degree F) buttermilk for the water.
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