This is adapted from Paula Deen's recipe for basic bread. I modified it for whole wheat flour, because we are no longer a white bread couple (haaaa). It yields 3 loaves, but I'm thinking of just splitting the dough in two next time to get larger loaves for sandwich-y purposes. The bread came out great, if a little on the smaller side from what I was expecting.
- 2 - 3 cups boiling water for steam bath
- 3 cups warm water for dough
- 1/3 cup vegetable oil
- 1/3 cup Splenda (with fiber)
- 1 Tbsp salt
- 3 Tbsp instant/rapid rise yeast (With this, you only let the dough rise once.)
- 6 cups whole wheat flour
- 1/4 cup cornmeal
- Preheat oven to 350 degrees; grease loaf pans. (8.5 x 4.5 x 2.75 inches)
- Pour the following into the mixing bowl; warm water, vegetable oil, sugar, salt. Turn on the mixer. (Use dough hooks.)
- Slowly add 3 cups of flour, 1 at a time.
- Once flour is combined, add yeast.
- Add remaining flour, 1/4 cup at a time; allow flour to combine completely before adding more. I had one of my scrapers on hand to push loose flour with dough towards the hooks of the mixer to make sure it all mixed well.
- Cover cutting board or counter with cornmeal. Turn out the dough onto your workspace; from here, handle the dough as little as possible so that it rises better.
- Divide dough into 3 equal pieces (mine were not that equal, heh). Gently fold each piece in half and place into the loaf pans, seams down.
- Pour an inch of hot water into a shallow sheet pan (make sure it's big enough to fit all three loaf pans). Place pans in the water, and use glasses or bottles to tent a damp cloth (or two, in my case) over the loaves. The cloth(s) should not touch the loaves.
- Let dough rise to double its size, about 10 - 15 minutes.
- Bake for 25 - 30 minutes, until loaves are golden brown.