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Dan's Holiday Whole-Wheat Bread

Yield Makes 1 loaf


  • 1/2 teaspoon yeast
  • 1 cup warm water (105° to 115°)
  • 4 1/2 cups all-purpose flour, divided
  • 1 1/2 cups whole-wheat flour, divided
  • 1 1/3 cups water
  • 2 teaspoons salt

How to Make It

  1. Dissolve yeast in 1 cup warm water in a large bowl, and let stand 5 minutes. Stir in 1 cup all-purpose flour and 1 cup whole-wheat flour. Cover and let stand for at least 5 hours or overnight.

  2. Combine yeast mixture and 1 1/3 cups water using the paddle attachment of an electric mixer. Switch to the dough hook attachment, and slowly add remaining all-purpose and whole-wheat flour. Knead with dough hook 10 minutes. Add salt, and continue to knead 5 minutes or until smooth.

  3. Place dough in a very large, lightly greased bowl, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 2 hours or until tripled in bulk.

  4. Turn dough out onto a lightly floured surface; knead by hand to form a tight ball. Return dough to lightly greased bowl. Cover and let rise in a warm place (85°), free from drafts, 45 minutes or until doubled in bulk.

  5. Place a baking stone on oven rack in oven, and preheat to 450°. Slide rack out of oven, and place dough on baking stone. Score the top of the dough 2 or 3 times with a sharp knife, and slide rack back into oven. Spray dough with water to create steam. Bake 25 minutes; reduce heat to 400°. Bake an additional 10 to 15 minutes or until bread sounds hollow when tapped.

  6. Remove bread, and cool on wire racks.