Title: Whole Wheat Bread
Categories: Breads
Yield: 1 Servings

400 g White flour
600 g Whole wheat flour
2 Cake yeasts or 2 T dry yeast
1 tb Brown sugar
2 ts Salt
2 1/2 c Water (warm)
Kummel seeds

1. Dissolve yeast in 2 cups water in the bowl of kitchen aid. Stir in
sugar.

2. Add white flour and beat until gluten develops. ( You can see firm
strings of dough) about 5 minutes.

3. Add 1 cup whole wheat and beat 5 minutes.

4.Stir salt and 1/2 cup warm water and add to dough.

5. Add rest of whole wheat and kummel and beat 5minutes more.

6. Turn dough onto a board and knead 5 minutes by hand.

7. Place in a bowl. Cover with plastic and let rise in a warm place for 1
hour.

8. Knead 1 more time and shape into 2 loaves.

9. Place on cookie sheet and let rise covered for 30 minutes.

10. Bake in pre heated 450 F oven for 40 minutes.

NOTES : May be frozen wrapped in foil in a plastic bag. De freeze at room
temperature.
Recipe by: Miriam Podcameni Posvolsky Posted to Digest
bread-bakers.v097.n054 by Leon & Miriam Posvolsky on
Aug 25, 1997