Whole Wheat Bread

This is a moist, dark brown bread, great for breakfast or a healthy choice sandwich. It is always best to make sure the flour and grains you use are fresh. I prefer to store the ones I do not often use, in the freezer. As in most bread recipes, the type of flour you use is quite flexible. I would suggest to stay with at least 4 or 5 cups of whole wheat and then add other types of flour and cereal, if desired, until the dough is kneaded to a nice smooth texture. For example, if I do not have rye flour on hand, I simply replace it with whole wheat or multigrain.
Mixing a larger amount such as this, is easier if you can use a large Kitchen Aid or Bausch Machine.

Ingredients:

• 3 cups hot tap water
• 1 Tbsp salt
• 2 Tbsp sugar
• 1/2 cup oil
• 1/4 cup molasses
• 4 cups whole wheat flour, divided
• 2 Tbsp instant yeast
• 2 cups multigrain (or 7 grain) flour
• 1 cup rolled oats
• 1 cup bran
• 1 cup rye flour
• 3/4 cup wheat germ
• 1/2 cup ground flaxseed

Method:

1. Mix ingredients in order given, using about 1/2 the whole wheat flour amount before adding the yeast and the rest of the ingredients.
2. Switch to kneading hook attachment on machine, when necessary, and add the rest of the whole wheat flour at the end, kneading until you have a smooth dough. You may need a little less or more. Transfer to a larger bowl to rise.
3. Cover with a clean tea towel and plastic. Let rise 1 1/2 hours.
4. Punch down gently, divide and shape into 4 small loaves (or 3 medium). Shape with greased hands to smooth the top.
5. Place into greased loaf pans. Cover and let rise 45 - 60 minutes.
6. Bake at 350 F, about 35 - 40 min.
7. Remove from pans and allow to cool on rack.
8. Slice and freeze any loaves you do not plan to eat by the next day.