Rustic Whole Wheat Bread

This bread isn't entirely whole wheat, but uses a 50/50 mix of of whole wheat and unbleached white flours. My previous attempts using all whole wheat yielded a very dense bread that wasn't much to my liking. By making a couple substitutions to the bread recipe from the previous post, the whole wheat variety is just as easy and good for the heart.


Instead of using 6 cups of unbleached flour, use 3 cups each unbleached and whole wheat. Also substitute vegetable oil for the olive oil - when I have used olive oil, the flavor is a little odd. You may also need to add a little moisture to the dough during the kneading process, and if using a mixer with dough hook, be sure the dough doesn't collect around the top of the hook as this may make the mixer stick during rotation.


This loaf baked for 10 minutes at 425 and an additional 45 minutes at 350. It made a great accompaniment to a stuffed roast chicken and some cajun butterbeans.