4 c. whole wheat flour
3 c. unbleached white flour or white whole wheat
2 - 2.5 c. warm water
1.5 T. yeast
2 t. salt
.25 c. blue agave syrup (or honey)
.25 c. oil (I like expeller-pressed canola)
Toss into the mixer with a bread hook (or knead by hand) 'til soft and dough cleans bowl. Place in glass bowl w/ a touch more oil and turn to coat. Dampen dish towel and place over bowl and let rise 90 mins. in oven. (If cooler weather, place a dish of warm water on rack underneath.)
Divide in half, "roll" out with fist (much easier than a rolling-pin) on the damp towel. Roll up jelly-roll style, tuck ends under, place in greased bread pans. Rise again 30 mins. then bake at 375 degrees for 35-40 minutes.
*I'll often use half for bread and the other half for dinner rolls or cinnamon rolls.
*Have fun tinkering with kinds of flour or tossing in extras, like chopped oats or even sprouts!
*I always use yeast right out of the freezer without any problems. Just keep in an airtight container, like a glass canning jar.
*If you grind your own grain, you can get away with using all whole wheat flour.