Whole Wheat Bread

Ingredients:

• 3 1/2 cups whole wheat

• 3 1/2 cup all purpose flour

• 1/2 cup vegetable oil

• 1/4 cup molasses

• 3 tbsp brown sugar

• 2 tsp sea salt

• 2 1/2 tsp active dry yeast

• 1/4 cup orange juice, room temperature

• 2 to 2 1/4 cups lukewarm water

1. In the bowl of a stand mixer, combine whole wheat flour, all purpose flour, brown sugar, salt and yeast. With the mixer on low, add vegetable oil, molasses and orange juice. Add enough water (a little at a time) until dough has come together, process on low for 2 minutes. Increase speed to medium and process for 5 minutes. Dough should have an elastic consistency that is not too soft or dry.

2. Turn dough onto a floured surface, divide into two, knead each portion a few times forming into a round. Place in two greased bowls and cover with plastic wrap and let rise until double in size; about 1 to 1 1/2 hours.

3. Gently deflate dough, cover with plastic wrap once more and let rise a 2nd time for 45 minutes.

4. Grease two loaf pans, 8 1/2 x 4 1/2". After 2nd rise, gently deflate dough, place on a lightly floured surface, dough that was against bowl should now be facing up and press into an 8 x 6" rectangle with long side parallel to counter edge.

5. Roll dough into a tight cylinder away from you tucking it under itself as you go. Pinch seam close and place loaf, seam side down, into prepared pan, pressing gently into corners. Do the same with the second piece of dough.

6. Cover loosely with plastic wrap, let rise until loaf reaches 1 inch above lip of pan (remember center of dough is always taller!), 30 minutes to 1 hour.

7. Bake in a preheated 350°F oven for 35 to 40 minutes; the finished loaf should register 190-200°F with an instant read thermometer.

Yields: 2 loaves

Notes&Tips:

• Baking takes patience. Over the past couple of years, I have been trying to cultivate more patience in my life. So I am absolutely enjoying the days I get to practice this life-long skill. Yes, I am tired at the end of the day, but I feel rewarded when I get to take a bite of the bread that I labored over to bake for my family.

• I love whole wheat bread for the simple reason that it is more filling than white bread. Additionally, it provides more fiber, which according to USNews, among others, only 5% of Americans get the recommended daily intake of fiber.

• I used orange juice in this recipe since my spouse does not like the bitter taste that sometimes comes through when using whole wheat. The orange juice helps to tame this taste. If this is not a problem for you, replace the juice with water. So instead of 2 to 2 1/4 cups water, it will now be 2 to 2 1/2 cups water. The total amount of water used in baking bread is determined by the humidity of where you live and the time of year you're baking.

• This Whole Wheat Bread calls for molasses, but if you don't have it or don't like it, replace the molasses with honey or maple syrup or plain old sugar. Each type of sweetener used, imparts a different flavor to your bread. Choose what you like best!

• Additionally, you can put a topping on this bread if it suits you. I have used oats, poppy seeds and flax. It all depends on what I feel like when I am baking.