Delicious whole wheat bread - this recipe contains no white flour. Whole grain doughs tend to rise more slowly than their white dough counterparts. To accelerate rising, place loaves over steaming hot bowls of water and cover with a light towel.
Difficulty Level: Easy
Prep Time: 30 minutes
Rise Time: 30 to 60 minutes
Bake Time: 35 to 45 minutes
Yield: 2 loaves
8 to 8-1/2 cups whole wheat flour
2 envelopes Fleischmann's® RapidRise Yeast
2-1/2 teaspoons salt
1-1/2 cups milk
1/2 cup water
1/4 cup honey
1/4 cup Mazola® Corn Oil
Combine 3-1/2 cups flour, undissolved yeast and salt in a large mixing bowl. Heat milk, water, honey and oil until very warm (120° to 130°F). Gradually add to flour mixture; beat 2 minutes at medium speed with electric mixer, scraping bowl occasionally. Add 1 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make soft dough.
Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover and let rest 10 minutes.
Divide dough in half. Roll each half to 12 x 7-inch rectangle. Beginning at short end of each rectangle, roll up tightly as for jelly roll. Pinch seams and ends to seal. Place seam sides down, in 2 greased 8-1/2 x 4-1/2 inch loaf pans. Cover.
Let rise in warm, draft-free area until doubled in size, about 30 to 60 minutes.
Bake in a preheated 375°F oven for 35 to 45 minutes or until done. Remove from pans; let cool on wire racks. (Note to test for doneness, internal temperature of bread should register 190°F in center of loaf.)