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["Equipment needed:
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Large bowl for mixing
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Small bowl or quart size measuring cup for proofing yeast
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Large board or very clean counter top
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Loaf Pans -- 3 pans - 9 x 5 x 3"" loaf pans OR 2 10 x 5 x 3"" loaf pans", "The dough can be mixed by hand or with an electric stand mixer or full size food processor.", "To mix by hand
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Step 1:
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Dissolve the yeast and sugar in the warm water in a very large bowl and let stand for at least 5 minutes to activate the yeast action.", "Step 2:
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Combine the warmed mile (100-115u00b0) with the melted butter and salt. Add to the proofed yeast and stir well to combine.", "Step 3:
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Add the 3 cups of whole wheat flour to large bowl and mix well with wooden spoon. Once combined add 3 cups (1 cup at a time) of the bread or all purpose flour and mix well by wooden spoon or with your hands. The dough will be sticky and get harder to mix. Add enough of the remaining flour to make a smooth firm dough.", "Step 4:
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Turn the dough out onto the board which has been lightly floured and knead well (yes- get your aggressions out on the dough!) Keep turning and kneading for 5 - 7 minutes (think upper body workout) until it is smooth and elastic.", "Step 5:
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Shape into a ball. Place in a lightly oiled or buttered bowl, turn so that the dough that was on the buttered bottom is now on top. This will keep the dough from drying out during the first rise. Cover bowl with plastic wrap or an absolutely clean towel. Place in a draft free place to rise. Check in about 45 minutes to 1 hour. Set a timer but if it takes longer to rise give it time. Dough should double in size. It is done with the first rise when you poke the dough with 2 fingers and the finger marks don't bounce back.", "Step 6:
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Punch, yes take your fist and punch the dough down to deflate it.", "Step 7:
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Divide the dough into 2 or 3 pieces of equal size. (Depending on the pans you're going to use) Shape into a roll and place in buttered or oiled loaf pans. Cover once again and let rise in a warm place again until doubled in size. If you haven't, now is the perfect time to preheat the oven to 425u00b0 to heat fully while dough is rising in the pans.", "Step 8:
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Make a lengthwise slit in the very top of breads, place in the preheated 425u00b0 oven for 10 minutes. (Set the timer please) Then drop the temperature to 350u00b0 for 30 - 35 minutes. Carefully turn a bread out of pan and rap the bottom, if it sounds hollow it's done. (Doesn't want to pop out easily? Just run a table knife around the edges and that should do it)", "Step 9:
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Let loaves cool fully to room temperature on a cooling rack. You're going to want to slice that now but please and try it but resist until it's fully cooled down. (Will slice better too)", "Step 10:
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Enjoy!!! If you're freezing do so within 6 or so hours after baking for best results. (see freezing tip at the beginning)", "Mixer Method:
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So....for those of you using modern electrified conveniences here's the easier way to do this!
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Step 1:
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Dissolve the yeast and sugar in the warm water in a bowl and let stand for at least 5 minutes to activate the yeast action. Combine the warmed milk (100-115u00b0) with the melted butter add to proofed yeast.
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Step 2:
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In the mixer bowl add the whole wheat flour, salt and 3 cups of the bread or all purpose flour. Combine thoroughly so the salt is well dispersed in the flours. Use the dough hook as in the picture above that comes with many stand mixers. If you have a collar for the bowl that came with mixer it's a good idea to use that and start the mixer on the lowest speed to not be dusted with flour yourself, unless you like the dough boy look?", "Step 3:
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With the mixer on lowest speed *slowly* add the liquids to the flour and mix about 5 minutes until very well blended. Add 1 cup at a time additional of the white flour to mixer until the dough comes together and is firm smooth and elastic.", "Step 4:
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Shape into a ball. Place in a lightly oiled or buttered bowl, turn so that the dough in the bowl to cover the dough ball with butter. This will keep the dough from drying out during the first rise. Cover bowl with plastic wrap or an absolutely clean towel. Place in a draft free place to rise. Check in about 45 minutes to 1 hour. Set a timer, but if it takes longer to rise give it time. Dough should double in size. It is done with the first rise when you poke the dough with 2 fingers and the finger marks don't bounce back.", "To finish follow ""hand method"" at Step 6 through Step 10.", "Enjoy....but please wait for the bread to cool to room temperature!"]
