No Cholesterol Wheat Bread

Yield: 2-26 oz. loaves. Recipe may be doubled. Developed for modern hectic lifestyles using a mixer to make bread quickly and easily. This bread contains NO cholesterol. YIELD: 4 - 24oz (680g) loaves.

• 4 cups/1L - Warm Water (105-115F/40-45C)
• ½ cup/125mL - Olive Oil
• ½ cup/125mL - Honey
• 4 tbsp/50mL - Fermipan Instant Yeast
• 2 tbsp/25mL - Salt
• 8 cups/2L - NUNWEILER'S 100% Organic Whole Wheat Flour
• 3 ½ cups/8.25L - Unbleached Organic White Flour

In large mixer bowl beat together warm water, oil & honey. Add 4 cups whole wheat flour. Beat on medium speed 1 min. Add instant yeast to combine. Add sea salt. Beat to mix in. Add 2 cups unbleached flour. Beat 1 min. Add remaining 4 cups whole wheat flour. Mix 1 min. Dough will be progressively stiffer; scrape off beaters and mix by hand if necessary. Gradually mix in 1 ½ cups unbleached flour by hand. Let stand 3 min.

Knead dough in bowl to mix in all flour and form a smooth ball. Cover dough with a damp cloth. Let rise 30 min. Cut risen dough in quarters. Form into 4 smooth balls & let rest for 5 min. Grease 4 loaf pans 9 x 5 x 2" (23x13x5cm).

Using a rolling pin, roll dough lightly into a rectangle approx. 8 x 16" (20 x 40cm). Fold narrow end over 1", rolling up like jelly roll. Pat firmLy with edge of hand across fold. Repeat with each roll until near end of rectangle. Pull dough squarely over roll. Pat firmLy along edge. Seal ends by pressing down firmLy with edge of hand. Tuck ends under. Place loaves in pans, seam side down. Cover with damp cloth. Allow to rise approx. 1 hour. Bake at 400F/200C for 25 to 30 min. or until loaf sounds hollow when tapped on bottom. Remove from pans. Cool on rack.

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