Whole Wheat Bread

Ingredients

• ½ cup plus 1 tablespoon / 105 g Brown sugar
• 2 packages / 28 g Yeast
• 1 cup / 250 g Warm water
• 1 cup / 250 g Warm milk
• about 6 cups / 800 g Whole wheat flour
• 2 teaspoons / 12 g Salt
• ⅓ cup / 75 Oil

Method

1. Dissolve 1 tablespoon brown sugar in warm water in a small bowl. Add yeast and let stand until sponge/foamy.
2. Place remaining ½ cup brown sugar, 4 cups flour, and salt in large mixing bowl, then briefly mix.
3. Mix the dough:
4. * If using stand mixer: using dough hook on low speed, add yeast mixture, oil, and warm milk, and mix for 2 minutes. Stop and scrape bowl if necessary. Continuing on low speed, add remaining flour, ½ cup at a time, until dough clings to hook and cleans sides of bowl. Continue to on low speed to knead the dough at least 2 minutes. The coarseness of the bran may prevent the dough from forming a ball on the hook, but so long as the hook is getting contact with the dough kneading will be accomplished. Be cautious adding the flour—never more than 6 cups—as the bread may become very dry.
5. * If working by hand: add yeast mixture, oil, and warm milk, working with a spoon at first and then with clean hands. Dough will be difficult to get to mix in all the flour, but you can do it! Turn onto a floured surface where you can work in additional flour, adding about ¼ cup at a time and working completely in before adding more. Knead until firm.
6. Place dough in a greased bowl, turning to grease top. Cover, and let rise in warm place free of drafts for about 1 hour, until doubled in size.
7. Punch down and divide in half. Shape into a loaf and place in greased loaf pan. Cover, let rise in warm place free of drafts about another hour, until doubled in size.
8. Bake in an oven at 400°F (200 °C) for 15 minutes, then reduce oven temperature to 350°F (175°C) and bake for another 30 minutes or until the loaf sounds hollow when tapped.
9. Remove immediately from pans and cool on wire racks.