Whole-Wheat Bread

• 2 tablespoons sugar
• 2 packages dry yeast (about 4 1/2 teaspoons)
• 2 cups warm water (105u0b0 to 115u0b0)
• 3 cups all-purpose flour
• 2 1/2 cups whole-wheat flour, divided
• 3 tablespoons vegetable oil
• 2 teaspoons salt
• Cooking spray
• 1 tablespoon sunflower seed kernels
• 1 tablespoon quick-cooking oats
• 2 tablespoons stick margarine or butter, melted

1. Dissolve sugar and yeast in warm water in a large bowl, and let stand 5 minutes. Lightly spoon the flours into dry measuring cups, and level with a knife. Stir all-purpose flour, 2 cups whole-wheat flour, vegetable oil, and salt into yeast mixture. Turn dough out onto a lightly floured surface. Knead until dough is smooth and elastic (about 8 minutes), and add enough of the remaining whole-wheat flour, 1 tablespoon at a time, to prevent dough from sticking.
2. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85u0b0), free from drafts, 45 minutes or until doubled in bulk. Punch dough down; cover dough and let rest 20 minutes. Divide dough in half. Working with one portion at a time (cover remaining dough to keep from drying), roll each portion into a 6 x 4-inch rectangle on a lightly floured surface. Roll up each rectangle tightly, starting with a long edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place rolls, seam sides down, in 2 (8 x 4-inch) loaf pans coated with cooking spray. Cover and let rise 30 minutes or until doubled in bulk.
3. Preheat oven to 350u0b0.
4. Uncover dough. Combine sunflower seed kernels, oats, and margarine; brush over loaves. Bake at 350u0b0 for 30 minutes or until loaves sound hollow when tapped. Remove from pans; cool on wire racks.

sugar, yeast, water, allpurpose, wholewheat flour, vegetable oil, salt, cooking spray, sunflower seed, oats, margarine

Taken from www.myrecipes.com/recipe/whole-wheat-bread-0 (may not work)