Whole Wheat Bread

Here is a yummy recipe for some Homemade Wheat Bread.

3 to 3 1/2 cups all-purpose flour (I use 2 1/2 cups of bread flour and 1/2 cup of wheat germ)
1 package active dry yeast (2 1/4 tsp)
1 3/4 cups water
1/3 cup packed brown sugar
3 tablespoons butter/margarine/shortening
1 1/4 tsp salt
2 cups whole wheat flour

In a large mixing bowl combine 2 cups of the all-purpose flour and the yeast; set aside. In a medium saucepan heat and stir water, brown sugar, butter, and salt just until warm (or butter melts). Add water mixture to flour mixture. Beat with an electric mixer on low to medium speed for 30 seconds, Beat on high speed for 3 minutes. Using a wooden spoon, stir in whole wheat flour and as much of the remaining all-purpose flour as you can.

Turn dough out onto a lightly floured surface. Knead in enough remaining all-purpose flour to make a moderately stiff dough that is smooth and elastic (6 - 8 minutes total) Shape dough into a ball. Place in a lightly greased bowl; turn once to grease surface. Cover and let rise in a warm place until double in size (1 - 1 1/2 hours).

Punch dough down. Divide in half. Cover; let rest 10 minutes. Meanwhile lightly grease two 8x4x2 inch loaf pans.

Shape each dough half into a loaf by patting or rolling.

Place shaped dough halves in prepared pans. Cover and let rise in a warm place until nearly double in size (30-45 minutes).

Preheat oven to 375 F. Bake for 35-40 minutes or until bread sounds hollow when lightly tapped (If necessary, cover loosely with foil the last 10 minutes of baking to prevent over browning). Immediately remove bread from pans. Cool on wire racks.

** When I make my bread, I use my Kitchen Aid (Thank you honey I love it!). If you have a dough hook and a kitchen aid you can use it and will not have to knead your bread since the dough hook gets the air pockets out.