Chicago Wheat Bread

4 cups white flour

6-8 cups whole wheat flour

2 Tb dry yeast

4 cups warm water (120° to 130°)

¹/₃ cup oil

¹/₃ cup sugar

1 Tb salt

Place white flour, yeast, and water in a mixer equipped with a kneading arm.  Mix well.  Turn off mixer; cover bowl.  Let dough sponge for 15 minutes.  Add oil, sugar, and salt.  Turn on mixer.  Add wheat flour 1 cup at a time, until dough forms a ball and cleans the sides of the bowl.  Knead 5-6 minutes.  Preheat oven to 150°.  Lightly oil hands.  Divide dough into four equal portions.  Shape into loaves.  And place in greased bread pans.  TURN OFF OVEN.  Place bread in oven, arranging pans to allow heat to circulate freely.   Let rise until double in bulk, 20-25 minutes.  Leave bread in oven; turn heat to 350°.  Bake for 30-35 minutes.  Remove pans and let cool on wire racks.

Contributed by Stephanie H.