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DIRECTIONS IF USING ALL WHOLE WHEAT FLOUR
In medium-sized bowl, combine warm water, sweetener and yeast. Stir together and set aside for 5-10 minutes.
Meanwhile, in large bowl, combine 3-4 cups of flour and the salt.
By now, the liquids mixture is probably forming foam on the top. That is the yeast interacting with the water and sweetener.
Add oil to the liquids mixture. No need to stir.
Add liquids to flour mixture and stir. The dough will still be sticky and wet.
Let the dough rise for 20-30 minutes. This is called a sponge , and it will improve the texture of the whole wheat bread.
Add more flour (1-2 cups) as needed until the dough is sticky but is too thick to be stirred easily with a spoon.
Pour dough onto a countertop that has been generously sprinkled with flour.
Knead for a few minutes, adding as little flour as possible. As a general rule, the longer you knead whole wheat bread, the better the texture will be. This is where a mixer with a kneading
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option is very convenient. You know youre done kneading when the dough sort of springs back into place when you poke it with your finger (it wont spring all the way back into place).
Place dough back into bowl (you can wash and oil the bowl if you want, but its not necessary).
Cover bowl with towel and place in a warm location (I usually put it on top of the fridge or next to the stove if Im cooking other things. Be careful with the loose towel if you put it next to the stove).
Let rise for 30 minutes; punch down.
Let rise for 30 minutes (again); punch down.
Split dough in half and shape it into 2 loaves.
Place the loaves in oiled loaf pans.
Cover with the towel and let it rise for 30 minutes.
When it is finished rising, turn oven temperature to 350 degrees Fahrenheit and place loaf pans in the oven.
Bake for 35-40 minutes (30 if oven is preheated).
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