Whole-Wheat Bread

3 C warm water
3 pkg (1/4 oz each) yeast
1 T molasses
6-1/2 C whole-wheat flour
2 T canola oil
1 tsp salt

Combine water, yeast, and molasses in a large mixing bowl. Allow to rest for 5 minutes. When the yeast begins to foam, stir in 3 C of flour. Cover the bowl with a towel and allow the dough to rest in a warm place until doubled in size, about 1 hour.

Stir oil and salt into the dough. Mix in 3 C of flour. Transfer the dough to a lightly floured board or work surface and knead the dough until it is smooth and elastic, about 10 minutes. Add more flour as needed to keep the dough from sticking to the work surface.

Divide the dough in half and shape into 2 loaves. Place each loaf in a non-stick 9 × 5 inch bread pan. Cover and allow to rise for 1 hour.

Bake at 375° for 50 minutes, or until the bread is nicely browned. If the crust browns too fast, covet it with aluminum foil during the last 5 to 10 minutes. Remove bread from pans and tap the bottom of the loaf. The bread is done if it sounds hollow. Makes 2 loaves.