Just Whole Wheat Bread

Just Whole Wheat Bread

Ingredients:
leavening agents, yeast, baker's, active dry
wheat flour, white, all-purpose, unenriched
wheat flour, white, all-purpose, unenriched
water, bottled, generic

Directions:
Dissolve the yeast with 1 cup of the water in a large bowl.
Gradually add the flours while mixing continually.
Add the remaining water a little at a time while mixing (NOTE: if the dough is stil too dry, add a bit more water).
Knead the dough on a floured surface for 10 minutes or until it's smooth and not too dry.
Put it back into the bowl and over it with a damp cloth and let rise in a warm area for 20 minutes or until the dough has doubled.
Knead the dough again for another 5-10 minutes and put it back and let it rise for 10 minutes (use more flour if the dough becomes sticky).
Shape the dough into a loaf, a 'cob' or baguettes etc., or alternatively use a breadpan (I usually put baking paper in the pan so no oil is needed).
Bake at 150 degrees C for approximately 30 minutes, but it might require more or less time depending on you oven.