Whole Wheat Bread
1 package (1/4 ounce) active dry yeast
3 cups warm water (110° to 115°), divided
3/4 cup canola oil
1/4 cup Domino® or C&H® Granulated Pure Cane Sugar
1/4 cup molasses
1 tablespoon salt
5 to 5-1/2 cups all-purpose flour
3 cups whole wheat flour
In a large bowl, dissolve yeast in 3/4 cup warm water. Add the oil, sugar, molasses, salt and remaining water. Combine flours; add 3 cups flour to mixture. Beat until smooth. Add enough remaining flour to form a firm dough.
Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down. Turn onto a lightly floured surface; divide in half. Shape each portion into a loaf. Place in two greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 30 minutes.
Bake at 350° for 40-45 minutes or until golden brown. Remove from pans to cool on wire racks. Yield: 2 loaves (16 slices).
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