Whole Wheat and White Flour Bread

Ingredients

• 2.5 cups Hot Liquid (Water, or Milk and Water) (Warm to the touch, not scalding.)
• 0.33 cup Molasses
• 1.5 teaspoons Salt
• 3.25 cups Whole Wheat Flour
• 2.75 cups White Flour
• 2.25 teaspoons Active Dry Yeast (Approximately one packet)

Instructions

1. 1In a large bowl, combine the hot liquid (water, or milk and water), molasses, and salt. Stir until the salt is dissolved.
2. 2Sprinkle the active dry yeast over the warm liquid mixture. Let it sit for 5-10 minutes, or until the yeast is foamy. This indicates that the yeast is active.
3. 3In a separate bowl, whisk together the whole wheat flour and white flour.
4. 4Gradually add the flour mixture to the wet ingredients, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until the dough is smooth and elastic. The dough should be slightly kneaded, and if handled quickly will not stick to board.
5. 5Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap or a clean kitchen towel and let rise in a warm place for 1-1.5 hours, or until doubled in size.
6. 6Punch down the dough to release the air. Divide the dough in half. Shape each half into a loaf. Loaves and biscuits should be shaped with hands instead of pouring into pans, as in Entire Wheat Bread.
7. 7Place the shaped loaves on a baking sheet lined with parchment paper. Cover loosely with plastic wrap or a clean kitchen towel and let rise for 30-45 minutes, or until nearly doubled in size.
8. 8Preheat oven to 375°F (190°C). Bake for 30-35 minutes, or until the loaves are golden brown and sound hollow when tapped on the bottom.
9. 9Let the loaves cool on a wire rack before slicing and serving.