Recipe: One-Rise Whole Wheat Bread (Sunset magazine, 1980's)

ONE-RISE WHOLE WHEAT BREAD

"Standard yeast bread needs two risings. But by warming the flour and using extra yeast, you can make this light-textured loaf with only one rising. All you need to do is mix, shape, wait an hour, and bake. You'll come out with a 100 percent whole wheat loaf that's delicious plain, in sandwiches, or for buttered toast."

About 4 1/3 cups whole wheat flour
2 packages active dry yeast
2 tablespoons molasses or honey
1 3/4 cups warm water (about 110 degrees F), divided use
1/4 cup vegetable oil
1 1/2 teaspoons salt
1/3 cup wheat germ

Measure 4 1/3 cups flour into a bowl; place in a warm oven (about 150 degrees F) until warmed through (about 10 minutes).

Meanwhile, in large bowl of a heavy-duty electric mixer or another large bowl, dissolve yeast and molasses in 3/4 cup of the water; let stand until bubbly (about 15 minutes).

Stir in remaining 1 cup water, the oil, salt, and wheat germ. Add flour about 1 cup at a time, beating well with a heavy-duty mixer or vigorously by hand after each addition.

When dough begins to clean sides of bowl, turn out onto a board sprinkled with about 1 tablespoon flour. Knead just enough to shape into, smooth loaf. Place in a greased (9x5-inch) loaf pan and cover lightly with plastic wrap. Let rise in; warm place until dough is about 1 inch above rim of pan (30 to 40 minutes).

Bake in a preheated 400 degree F oven (375F for a glass pan) for 35 minutes or until loaf is well browned and sounds hollow when tapped. Turn out onto rack to cool.

Makes 1 loaf
Source: Sunset Breads by the Editors of Sunset Books and Sunset Magazine, second printing, October 1986