Recipe: Dark Whole Wheat Bread

DARK WHOLE WHEAT BREAD
Source: Old World Breads by Charel Scheele
Yield: 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.