Whole Wheat Bread

This is a mix of several recipes streamlined to work but at the same time, remain minimal.

Ingredients

5 cups whole wheat flour +/-
1/3 t salt
1 packet active dry yeast
3 T sugar
2 cups near boiling water (not boiling)
1/2 cups tap water

Directions

Bring 2 cups water to near boil. Remove from stove and add 1/2 cup tap water. Set aside. In large mixing bowl add 2 1/2 c flour, salt, sugar, and yeast. Mix on low for 15 seconds with paddle blade then continue to slowly add all the water. Once well blended, raise mixer speed only slightly and start adding flour. Keep adding slowly until dough starts to not stick to sides of bowl. Change attachment to dough hook. Knead dough for about a minute or so, adding small amounts of flour if necessary. Dough should not stick at all to sides of bowl.
Let rise for about an hour, it should double in size.

After rising, punch down and knead again for about 1 minute. Split dough in half and place each in a greased loaf pan. Let rise again for fluffier bread or bake now as rolls or heavier bread.

Bake at 410F for 30 minutes.

More Info

Servings / Yield: 2 small loafs or 1 big loaf
Prep Time: 1/2 hour   /   Total Time: 2 1/2 hour
Category: Baked Goods
Keywords: testing