Grandma Frazier Whole Wheat Bread

• 6 cups very warm water or potato water if available (95-100 degrees)
• 2 Tbs Salt
• 3 Tbs Oil *TIP: Measuring the oil before the molasses will allow the molasses to come out of your measuring spoon without any mess.
• 1/4 Cup of Molasses
• 2 cups of Whole Wheat
• 2 Cups of Rye Flour (can be substituted with Whole wheat if you have no rye flour)
• 2 Cups Unbleached White Flour
• 2 Tbs Active Yeast

1. * Preheat Oven to 350 Degrees
2. Mix all ingredients at once saving the yeast for last. Mix on high for one minute. After the one minute of mixing on high reduce speed to low and gradually add an ADDITIONAL 1 cup of white flour then 1 cup of whole wheat flour back and fourth until the dough comes away from the bowl. At this time you continue mixing on low speed for 10 Min.
3. When the 10 min has passed, oil hands and divide into 4 loaves. Drop into greased and floured pans. Let rise in a warm spot (on top of a pre-heated oven works well... just not near the oven vent) or a 150 degree oven for 20 min or until the dough rises above the pan.
4. Then place in a pre heated oven at 350 degrees for 30 - 40 min.
5. * When done baking remove and allow time to cool before de-panning the bread. This give the bread time to become more firm so it will not fall apart if it happens to stick a bit to the pan

very warm water, salt, oil, molasses, whole wheat, flour, flour, yeast

Taken from www.epicurious.com/recipes/member/views/grandma-frazier-whole-wheat-bread-51272191 (may not work)