Mill Bread

We made this bread using whole wheat flour from the Winchester City Mill, but you can use any whole wheat flour.

1 ¼ cups warm water
¼ cup maple syrup
2 teaspoons yeast
2 cups bread flour
1 ½ cups whole wheat flour
1 ½ teaspoons salt
2 tablespoons oil

Combine water, syrup, and yeast and set aside for yeast to proof.  Combine flours and salt.  When yeast is bubbly, combine yeast mixture, flour mixture, and oil and mix well.  Knead dough for approximately 10 minutes, adding extra flour if dough is sticky.   Let dough rise until approximately double in volume.  Punch down dough and shape into loaf.  Let rise in greased loaf pan until approximately double in volume.  Bake at 400 degrees for approximately 30 minutes.