Ingredients Jump to Instructions ↓

  1. 3 Active dry yeast

  2. 3 1/4 cups 770ml Warm water

  3. 1/2 cup 99g / 3 1/2oz Sugar

  4. 1/4 cup 59ml Vegetable oil

  5. 4 teaspoons 20ml Salt

  6. 7 1/4 cups 453g / 15oz All-purpose flour

  7. 3 cups 187g / 6.6oz Whole wheat flour

Instructions Jump to Ingredients ↑

  1. Combine yeast, 1 C of the warm water and the sugar in a large bowl; stir until the yeast is dissolved. Let stand until mixture is foamy, about 10 min.

  2. Stir remaining warm water, the oil and salt into yeast mixture.

  3. Whisk together 7 C of the all-purpose flour and the whole wheat flour in a large bowl until combined.

  4. Make a well in the center of the flour mixture. Add half of the yeast liquid to the well; stir into the flour mixture to blend. Stir in the remaining yeast liquid until a rough mass is formed.

  5. Turn dough out on floured surface; this is a very soft dough. Knead until smooth and elastic, about 5 min, adding as much of the remaining 1/4C all-purpose flour as needed to prevent sticking.

  6. Place dough in lightly oiled bowl; turn dough in bowl so all sides are coated. Cover bowl with towel or lightly greased waxed paper. Let rise in a warm place, away from drafts, for 45 - 50 min or until dough doubles in volume.

  7. Grease three 9 x 5 x 3" loaf pans.

  8. Punch dough down. Turn out the dough onto a lightly floured surface. Knead lightly. Divide into thirds. Place one portion in each of the prepared pans.

  9. Cover with a damp towel or lightly greased waxed paper. Let rise in warm place, away from drafts, until doubled in volume, for 30 - 45 min.

  10. To bake, heat oven to 400F. Bake bread for 25 min or until hollow sounding when lightly tapped. Turn loaves out onto wire racks and let cool completely.

  11. Per serving: 153 Calories; 2g Fat (12% calories from fat); 4g Protein; 30g Carbohydrate; 0mg Cholesterol; 239mg Sodium; 2.2g fiber Food Exchanges: 1 1/2 Starch/Bread; 1/2 Fat Shared by: Angela, Healthy Recipes WW Pointed by Mary []10/15/00


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