Whole Wheat Bread

[vegelady]

Whole Wheat Bread

1 1/2c. warm water (120ฐ F)
1 c. soy yogurt or soymilk soured with 2 T. lemon juice
1/4 c. oil
1/4 c. molasses or maple syrup
1 1/2 T. yeast
2 t. salt
6-8 c. freshly milled whole wheat flour; use Montana Hard Spring White wheat if
possible! Otherwise use 3-4 c. whole wheat and 3-4 c. all purpose or bread
flour.

DIRECTIONS:

Mix 4 c. flour and dry yeast in mixer bowl. Add warm water and soy yogurt (or
substitute); mix 1 minute. Allow mixture to sponge 15 minutes. (Just let it sit
there!) After 15 minutes it should be all bubbled up; if not, the yeast is
probably not good. Now add oil, sweetener, salt. Turn on bread mixer or stir
until well-blended. Add remaining flour 1 c. at a time until dough forms ball
and cleans the side of the bowl. Knead six minutes with a bread machine or 10
minutes by hand. Oil hands. Divide dough into two portions. Shape into two 4 1/2
x 8" loaves. Place in greased bread pans. Raise in warm place until almost
double, 25-60 min. Bake in 350ฐ oven 30-35 minute. Remove from pans when top and
sides of loaves are nicely browned and allow bread to cool on cooling racks so
moisture may escape. Wheat Seed Bread Variations: Add 3 T. sunflower seeds, 2
t. sesame seeds, 2 t. millet, 2 t. poppy seeds after the bread sponges, if you
like. Prepare and bake as directed.