100 % Whole Wheat Bread

2 tablespoons Sugar, honey or molasses
2 tablespoons Fast rising yeast
1 ½ cup Warm to hot water
3 – 4 cups Highwood Crossing Whole-Wheat Flour
2 teaspoons Salt
1 Egg
1 tablespoon Highwood Crossing Canola oil
1 tablespoon Lemon Juice

In a large bowl add sugar to warm water and then add yeast. Let sit for 10 minutes or so until frothy.

Mix egg, oil, and lemon juice together in a separate bowl, and then add to yeast mixture. Add the salt and then gradually add the flour until mostly incorporated.

Put the dough mixture onto the counter, scrape out bowl and knead dough for about 8 minutes. You may need to add a little more flour to keep dough from sticking to the counter. Once the dough has been kneaded and has come together in a round ball, put back into the large bowl used for mixing (scraped out) and add a tablespoon of oil to the bottom.

Place the dough on the oil and roll it around to cover all sides. Cover the bowl and let rise until doubled, about 1 hour. You could also place the dough into an oiled clear plastic container to rise – very easy to see when it has doubled!

Deflate dough by pressing your fist into the puffed up mass, then shape to standard loaf by tucking under the edge and rolling the dough into a loaf shape. Place in greased 9x5 loaf pan for the second rise.

Proof shaped dough in warm, draft-free place for about an hour or until double by placing pan into a large clear plastic bag.

Bake at 350ºF for 30-45 minutes or when golden and sounds hollow when tapped on the loaf bottom.

Makes 1 loaf