whole wheat bread recipe

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If you would want to bake something simple, you may be able to do that. You can bake your whole wheat bread without making your kitchen all hot and stuffy. This whole wheat bread recipe that you are about to see can serve up to 12 people.

You would need a deep metal pan or bowl that can fit into your slow cooker. If you do not have either, you can also choose a 1lb coffee can that you are not using anymore. Make sure that you will place the grease on the bowl and preheat your slow cooker to high with the cover on.

You would need a small bowl to dissolve yeast in ¼ cup of water. Leave it and let it sit. While waiting, you can combine these ingredients in another bowl:

INGREDIENTS
6 to 6-1/2 c. whole wheat flour (ww regular, ww bread, or white whole wheat all work great)
2-1/2 c. warm water (between 105-110 degrees)
1-1/2 TB instant active dry yeast (not rapid rise) – regular active dry yeast can be used as well
1/3 c. honey
1/3 c. oil
2-1/2 tsp. salt
(1-1/2 TB. vital wheat gluten- OPTIONAL

INSTRUCTIONS
Combine water, yeast and 2 cups of the flour in a mixing bowl. Set aside to sponge for 15-20 minutes, until risen and bubbly (warmer weather takes 15 min, cooler temps usually needs 20).
Add honey, oil, salt, (gluten, if using), and 4 cups of flour. Mix until dough starts to clean sides of bowl. Change to dough hook (or turn out to knead by hand), and knead 6 to 7 minutes (10 by hand). Add only a few tablespoons of flour at a time if dough sticks to sides, being careful not to add too much.
Form into two loaves and place in greased 9×5″ pans. Allow to rise in a warm place for about 60 minutes, or 15-30 min. longer if needed to reach 1/2 to 1-inch above pans (i.e., cold kitchens may need the longer time). Preheat oven to 350 degrees ten minutes before rising time is done.
Bake for 30 minutes, rotating halfway through if needed.
Immediately remove from pans to cool on a rack. Allow to completely cool before slicing.

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