Making Whole Wheat Bread

This recipe is adapted from my bag of whole wheat flour, and was made with my stand mixer.

2 1/4 t active dry yeast, dissolved in 2 T water

1 cup water

1/4 cup olive oil

scant 1/4 cup honey

2 1/2-3 cups whole wheat flour

1 cup AP flour

1/4 cup buttermilk

1 1/4 t salt

In the bowl of a stand mixer with a paddle attachment, combine ingredients til the dough starts to leave the sides but sticks to the bottome.

On low with a dough hook attachment, knead til dough becomes smooth and elastic, adding a little flour at a time as needed. Transfer the dough to a large bowl that has been spray with cooking spray. Cover bowl with sprayed plastic wrap, and allow the dough to rise about 60 minutes.

Transfer the dough to a lightly oiled work surface, and shape it into an 8" log. Place the log in an 8x 4" loaf pan; cover loosely with sprayed plastic wrap, and allow the bread to rise for about 1 hour, or til it rises about 1" above the edge of the pan.
Preheat oven to 350°. Bake the bread 40-45 minutes, tenting lightly with foil after 20 minutes. Remove the bread from the oven, and cool at least 45 minutes on a wire rack before slicing.