Whole Wheat Bread 

Makes a good sandwich loaf
 

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Instructions
Preheat the oven to 350°.

Put all dry ingredients except yeast in a food processor with the steel (not kneading) blade, whirl long enough to mix thoroughly. Reserve aboutr 1/3 cup.

Add the yeast, whirl again for a moment. Add the honey, and then the canola oil and water (which should be lukewarm, neither hot nor cold) through the feed tube of the food processor. Pulse several times until the dough begins to pull from the sides of the bowl and into a ball.

Wait ten minutes; during this time, spray a smaller Pyrex loaf pan with Pam and clean up the mess.

Then process for about 45 seconds until the bread dough glutenates (i.e. gets a sheen and is no longer sticky). Add a little of the reserved flour if you need to make the dough slightly stiffer, or add a few drops - no more than a teaspoon - of water if it's too stiff and crumbly. There should be very little of the dough sticking to the food processor parts.

Turn the dough out on a board coated with the remaining flour and knead about ten to fifteen times. Using a rolling pin, roll the dough to a flat rectangle as wide as the loaf pan and perhaps 1½ times as long. Roll the rectangle tightly in a loaf, and and put it seam side down in the Pyrex loaf pan. Cover the bread using a plastic grocery bag puffed up enough so it's not going to stick to the top and set it in a warm place for 30-90 minutes until the loaf has about doubled in size (is even with the top of the pan)..

Sprinkle some oatmeal or wheat germ over the bread, then bake for about 35 minutes until the top and bottom look done and the bread sounds hollow when you tap it. If the top browns too much, put an aluminum foil tent over the bread.

Cool on a rack.

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Yields: 1 Loaf



notes:  Adapted from Big Oven recipe 14791