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Whole Wheat Bread

2 1/2 teaspoons instant yeast OR 1 packet active dry yeast dissolved in 2 tablespoons water
1 1/3 cups water
1/4 cup olive oil
1/4 cup molasses
3 1/2 cups whole wheat flour
1/4 cup nonfat dried milk
1 1/4 teaspoons salt

In a large bowl combine all of the ingredients and stir until the dough starts to leave the sides of the bowl.
Allow the dough to rest for 20 minutes (this gives the flour a chance to absorb the liquids), then knead it for about 10 minutes, till it's smooth. (If you're using a bread machine, allow it to go through its entire dough cycle, then shape it as directed below.) Allow the dough to rise, in a greased, covered bowl, for 1 hour. Shape it into a log, and place it in a lightly greased 8 1/2 x 4 1/2-inch bread pan. Cover the pan with lightly greased plastic wrap and allow it to rise for about 1 hour, till it's crowned about 2 inches over the rim of the pan.
Bake the bread in a preheated 350 oven for 45 minutes, tenting it lightly with aluminum foil for the final 20 minutes of baking.