Round Whole-Wheat Sandwich Bread
|Active dry yeast||1|
|Warm water||1 Cup (16 tbs) (105-115ÃâÃÂ°F)|
|Vegetable oil||2 Tablespoon|
|Whole wheat flour||1 1⁄2 Cup (24 tbs)|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
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