(Makes 2 Loaves)

3 Cups Organic Whole Wheat Flour
4 Cups Organic White Bread Flour
1 Tbsp Organic Canola Oil
1 Tbsp Sea Salt
2 1/4 Cups Warm Water
1 Tbsp Organic Dry Yeast
1 Tbsp Dry malt Extract
1/4 Cup Local Honey

Mix water, yeast, malt extract and honey in a large measuring cup and set aside to bloom.

In a large food processor with a small blade (I use a 14-cup) mix the flours, salt, and oil. Turn on the food processor and slowly pour in the yeast mixture. Watch carefully as it mexes and add a touch of water or flour if the dough appears to be too dry or too wet. Let the processor mix the dough until it appears to have a good consistency and is evenly mixed. Remove the dough from the processor and knead briefly by hand until it is smooth. Place the dough in an oiled bowl and cover with plastic wrap, and allow it to rise until doubled in volume (about an hour or so).

When the dough has risen, remove it from the bowl and knead it again to remove the air bubbles and re-invigorate the yeast. Cut into two relatively equal pieces and knead each piece into a loaf. I have tried the methods outlined in sevaral books, including flattening the dough and folding by thirds, and do not find this method of loaf shaping to be acceptable. Too often it results in a loaf with a huge hole in the center. I simply shape each loaf roughly as I knead it and place it in the bread pan. Do spray the pan with oil before you place the dough it, to prevent the bread from sticking to the pan. I also put a dusting of fresh flour on the top of each loaf just before placing it in the pan, to preven the plastic wrap from sticking to it. Cover each filled loaf pan with plastic wrap.

Preheat the over to 385ºF and let the dough rise until about doubled, perhaps another hour. Remove the plastic wrap and, with a sharp razor blade slice the top of each loaf. Place the loaves in the over and cook for about 30 - 35 minutes. I place a thermometer probe into the center of one loaf, and cook until the internal temperature reaches 198ºF.

Remove the pans from the oven and immediately remove the bread and place each loaf on a rack to cool. Once cooled, you can slice the loaves and place them in 1-gallon freezer bags and freeze them. The frozen slices toast up quite well in the toaster, or can be thawed in a microwave.