Mom's Whole Wheat Italian Bread

This recipe is easy, quick (for bread), and great for sharing. It makes 4 mini loaves.

Ingredients:

2 T yeast
1/4 C brown sugar
2 1/2 C water
3 C whole wheat flour
1 T salt
3 C white flour

In a large bowl dissolve yeast and sugar in warm water. Let stand until foamy.

Add 3 C whole wheat flour and beat well. (I use my electric mixer) Let it stand for at least a half hour, longer if you like. This is important to the flavor.

Mix 1 T salt with 1 C white flour and add to mixture. Then gradually add an additional two cups of white flour - some of which may be added while you need the bread.

Knead 5 minutes or until springy and smooth. The dough should feel sticky to the touch, but when you touch it it shouldn't come off on your finger.

Rinse out your bowl well with hot water and put oil in the bottom. (I use canola, but olive or vegetable would be fine). Put the dough in and turn it over once so it is greased on top.

Cover with saran wrap or a damp cloth and let rise for one hour.

Punch down the dough and shape into four small loaves. Place the loaves on a greased cookie sheet (I use cooking spray) and let rise for an additional 45 minutes. At this point you can slash the top with a sharp knife and spray the loaf with water, but I often skip these steps.

Bake two loaves at a time in a preheated oven (all four will absorb too much of the heat and through your cooking time off) for 20-25 minutes until loaves are brown and crisp.