Whole Wheat Bread

“There are people in the world so hungry, that God cannot appear to them except in the form of bread.” -- Mahatma Gandhi (1869-1948)

(The following recipe is from "The Green's Cook Book: Extraordinary Vegetarian Cuisine from the Celebrated Restaurant," by Deborah Madison and Edward Espe Brown.)

2 packages active dry yeast (4 1/2 to 5 tsp.)
3 C. warm water
2 T. honey
1 C. unbleached white flour
6 to 7 C. whole wheat flour
3 T. safflower oil
1 T. salt

1 egg plus plus 1 T. milk or water, beaten, for egg wash.

***

Dissolve the yeast in the water in a large bowl; then stir in the honey, white flour and 2 C. of the whole wheat flour. Beat vigorously with a spoon to form a thick, smooth batter; then cover and set aside to rise in a warm place for 40 minutes.

Stir in the oil and the salt. Then fold in about 3 1/2 C. whole wheat flour, 1/2 C. at a time, turning the bowl a quarter turn between folds to approximate the action of kneading. When the dough is too thick to add any more flour, turn it out onto a floured work surface, and knead it for 5-8 minutes, adding only enough flour to make a smooth, elastic dough.

Place the dough in an oiled bowl, and turn it over so that the top is coated with oil. Cover and let rise until doubled in size, about 45 to 50 minutes. Punch the dough down, and let it rise again, about 35 to 40 minutes.

Shape the dough into two loaves and let them rise in oiled pans until they have doubled in size, about 25 to 30 minutes. Preheat the oven to 350 degrees Fahrenheit. Brush the tops with the egg wash. Bake for about 1 hour, or until nicely browned on top, sides and bottom. Remove the loaves from the oven and turn them out onto a rack to cool.