This yeast bread fixes up in a snap. It also slices well and freezes well. It is especially good for toast in the morning. Make it first for hot bread with dinner and keep the rest in the refrigerator or freezer for future meals.
NO KNEAD WHOLE WHEAT BREAD
3 cups flour
2 cups warm water
2 tablespoons sugar
1 package dry yeast
2 teaspoons salt
1/2 cup hot water
1/2 cup brown sugar
3 tablespoons butter or margarine, melted
3 cups whole wheat flour
Mix together flour, warm water, sugar, yeast and salt in a large mixing bowl. Beat until very smooth. cover and let rise in warm place until light and bubbly, about 20 to 30 minutes.
Mix hot water with brown sugar and melted butter. Cool to lukewarm. Add to first mixture and add whole wheat flour. Mix until smooth, but do not knead. Place dough in 2 greased loaf pans and let rise until double in bulk, about 1 hour. Bake at 350 degrees F for 50 minutes. Loaves are done when they sound hollow when tapped.
Cool pans on wire rack 10 minutes. Carefully remove loaves to rack to finish cooling. Brush tops of loaves with melted butter.