Stone Ground Wheat
Bread
1 cup stone ground wheat
flour
1 cup
unbleached white flour
2
tablespoons vegetable oil
1/2 teaspoon
turbinado sugar
1/4 ounce
ounce active dry yeast
1/2 teaspoon
salt
Stir the yeast
into 2 tablespoons of warm water. Add 1/2 teaspoon turbinado sugar and mix.
Allow the mixture to sit for about 10 minutes, until it doubles in volume. While
the mixture sits, combine the white and wheat flour with 2 cups of water in a
large mixing bowl. Stir the ingredients until they are well combined. Add the
vegetable oil and salt.
When the yeast
has doubled, add it to the flour mixture and stir. Knead the dough until the
ingredients are completely mixed together. Cover the bowl and store in a warm
place (110 degrees is optimal).
Allow the
dough to sit for about an hour, until it doubles in volume. Once the dough has
doubled, knead it back down to its original size. Place it in a greased 9 X 5
inch breadpan, cover it, and let it rise again (this takes about an hour). Once
the dough has doubled in size, remove the cover and bake at 350 for about 45
minutes.
