Whole Wheat Bread Recipe

How to make it

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• Place the warm water in a large mixer bowl, then sprinkle the yeast over the water. Drizzle the honey over the yeast and stir this mixture with a whisk or fork. Let the mixture rest for 5 minutes to proof the yeast. If after 5 minutes the yeast is foamy it is ready to go, if it is not foamy your yeast may be dead so you need to get new yeast and start over. Now you add 2 cups of the wheat flour and 2 cups of the all purpose flour, the flax flour, sea salt, egg and oil. Turn on the mixer slowly and pulse on and off so that the flour does not go all over the kitchen. Then, mix for about 2 minutes on medium speed. Lower the speed and slowly add the remaining 1 cup of whole wheat flour and 1 cup of all purpose white flour. As you add the last of the flour, the dough should begin coming off the sides of the bowl. If it is still very sticky add about 1/4 cup of each of the flours until it is no longer sticking to the sides of the bowl. Now let the mixer knead the dough for about 7 minutes on medium speed. After kneading, take the mixer paddle off and take the bowl off the mixer stand. Place a piece of plastic wrap sprayed with cooking spray over the top of the bowl. Let rest for 1 hour or until the dough has doubled. After the dough has doubled, turn it out onto a flour covered board/counter and shape into loaves. Place in cooking sprayed loaf pans or roll into round loaves, or rolls and place in cooking sprayed pans. Heat oven to 375 degrees. Let rise for about 20 minutes or until double in bulk. Place in oven and bake for about 20 minutes or until well browned and the loaves sound hollow when touched. Take out of oven and let cool on racks for about 10 minutes, turn out onto racks and cool completely. Wrap in plastic wrap