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Round Whole-Wheat Sandwich Bread

Gadget.Cook's picture
Ingredients
  Active dry yeast 1
  Warm water 1 Cup (16 tbs) (105-115°F)
  Sugar 1 Tablespoon
  Vegetable oil 2 Tablespoon
  Whole wheat flour 1 1⁄2 Cup (24 tbs)
  All purpose flour 1 1⁄2 Cup (24 tbs)
  Salt 1 Teaspoon
Directions

Dissolve yeast in warm water in a large bowl.
Add sugar, oil, and whole-wheat flour.
Stir vigorously until smooth.
Cover and let stand in a warm place for 1/2 hour.
Stir in all purpose flour and salt.
Knead on a lightly floured surface 1 to 2 minutes, until smooth.
Pat into a greased 48-ounce fruit-juice can trimmed to barely fit under the lid of the covered slow cooker.
Place can in slow cooker.
Cover and cook on high about 2 hours, until a skewer inserted into the loaf comes out clean.
Allow loaf to cool in can about 1/2 hour.
Invert and shake gently to loosen.
Cool on a wire rack.
Serve while warm.
Loaf will rise and touch lid during cooking; do not take lid off until loaf has cooked the full 2 hours

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Servings: 
1

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