Whole Wheat Graham Bread

Ingredients

• 2.25 teaspoons Active dry yeast (Equivalent to 1/4 oz or one packet)
• 0.25 cup Lukewarm water
• 3 cups All-purpose flour
• 3 cups Graham flour
• 1 teaspoon Salt
• 2 tablespoons Honey

Instructions

1. 1In a small bowl, dissolve the active dry yeast in 1/4 cup of lukewarm water. Let it sit for 5-10 minutes, or until foamy.
2. 2In a large bowl, combine the all-purpose flour, graham flour, and salt. Mix well.
3. 3Add the activated yeast mixture and honey to the dry ingredients. Mix until a shaggy dough forms.
4. 4Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until smooth and elastic.
5. 5Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let rise in a warm place for 1-1.5 hours, or until doubled in size.
6. 6Punch down the dough and turn it out onto a lightly floured surface. Shape it into a loaf and place it in a greased 9x5 inch loaf pan.
7. 7Cover the loaf pan with a clean kitchen towel and let rise in a warm place for 30-45 minutes, or until the dough reaches the top of the pan.
8. 8Preheat oven to 375°F (190°C). Bake for 35-40 minutes, or until the loaf is golden brown and sounds hollow when tapped on the bottom.
9. 9Remove the loaf from the pan and let it cool completely on a wire rack before slicing and serving.