Whole Wheat Bread


By Robyne Gray

  • 1 Tbs. Instayeast. Dissolve in 2 3⁄4 C warm water (not hot or it will kill the yeast) then add:
  • 1⁄2 C oil

Mix the dry ingredients:

  • 1 1⁄2 tsp.
  • 1⁄2 C brown sugar
  • 1⁄4 C rye flour
  • 1⁄4 C soy flour
  • 6 C Whole wheat flour
  • 1⁄4 C plus 2 Tbs. Dopep-vital wheat gluten (For every Cup of whole wheat flour use 1 Tbs. Dopep. It helps make the bread lighter.)

I use a dough hook on my Kitchen aid mixer to knead the dough. Mix the flours, salt and brown sugar together then gradually add to the bowl of oil, water and dissolved yeast. When the dough is mixed and kneaded and doesn’t stick to the bottom while kneading, I cover the bowl and let it rise in a warm place for about 1 hour. Punch down and divide the dough into three equal parts and roll each out with a rolling pin to get rid of the bubbles then shape and place in three 8 1⁄2 in. x 4 1⁄2 in. loaf pans that have been greased. I toss a little corn meal on the bottom of each pan. Cover let rise again then bake at 350 degrees for 35 min. Place on cooling racks then bag. These freeze well.

I keep the Instayeast in a Tupperware container in the freezer for later use.