Here is a great recipe for baking nutty, good for the family Whole Wheat Bread. This recipe is not difficult, has minimal ingredients and bakes up light and delicious every time. You can do it!
-Whole Wheat Bread
Recipe makes 2-1 lb. loaves
1 qt. warm water
2 tbsp. dry quick-acting yeast
2 tbsp. sugar
2 eggs
1/3 canola oil
1/2 cup quick oats
2 tsp. salt
4 1/2 cups white unbleached all purpose flour
5 1/2 cups whole wheat flour
If you have a high powered mixer use that bowl, dough hooks in place. In large mixing bowl pour warm water, yeast and sugar. Run mixer for 30 seconds to stir. Allow yeast to grow for 5 minutes.
Break eggs into bowl, add to mixture. Beat with dough hooks until yolks are incorporated. Aprox. 1 minute on low speed. Add oil and oats, mix well.
Add salt, 2 cups of white flour and mix. Add 2 cups whole wheat flour and mix well. Add remaining whole wheat flour and enough remaining white flour to form a soft dough, not sticky. It should not stick to your fingers when pinched.
Run mixer on KNEAD or medium speed for 5 minutes.
Spray dough inside mixer bowl, dough hooks in place, with non-stick cooking spray or brush completely with oil. Cover with a towel or loosely with cling wrap and leave dough alone for 30 minutes. It will raise right there in mixer, and that is ok.
When double in bulk, remove cling wrap or towel and run mixer a turn or two to “punch down” the risen dough. Dump out on a lightly floured work surface, knead a few times to create a smooth top to the dough. If sticky add a bit more flour and knead it in.
Using a sharp knife cut dough in half.
Grease 2 loaf pans or spray with non-stick cooking spray.
Form dough into 2 loaves, place each in a pan and brush tops with canola oil.
Place loaves in a warm spot to raise until double or aprox. 30 minutes.
10 minutes before baking, set oven temperature to 375oF.
Place loaves into hot oven and bake 30 minutes, or until bread is nicely browned on top and loaves sound hollow when tapped with your knuckle.
Remove from oven and apply butter to top crust of both loaves. Allow to cool 5 minutes, turn pans on their sides and gently tap to release from pan.
Allow bread to cool completely, cover in cling wrap or place in zip-lock bags.
The loaves of bread in my house always enter these bags minus their heels! My kids and I slice the heels off the loaves while the bread is piping hot. We slather them with butter, and then enjoy a wonderful snack!