2 Tbsp  sugar, honey or molasses
2 Tbsp  fast rising yeast
1 1/2 cup  warm to hot water
3-4 cups  Highwood Crossing Organic Whole Wheat Flour
1  egg
1 Tbsp  Highwood Crossing Organic Canola Oil
1 Tbsp  lemon juice
2 tsp  salt

In a large bowl add sugar to warm water and then add yeast. Let sit for 10 minutes or so until frothy.

Mix egg, oil, and lemon juice together in a separate bowl, and then add to yeast mixture. Add the salt and then gradually add the flour until mostly incorporated.

Put the dough mixture onto the counter, scrape out bowl and knead dough for about 8 minutes. You may need to add a little more flour to keep dough from sticking to the counter. Once the dough has been kneaded and has come together in a round ball, put back into the large bowl used for mixing (scraped out) and add a tablespoon of oil to the bottom.

Place the dough on the oil and roll it around to cover all sides. Cover the bowl and let rise until doubled, about 1 hour. You could also place the dough into an oiled clear plastic container to rise – very easy to see when it has doubled!

Deflate dough by pressing your fist into the puffed-up mass, then shape to standard loaf by tucking under the edge and rolling the dough into a loaf shape. Place in a greased 9×5 loaf pan for the second rise.

Proof shaped dough in warm, draft-free place for about an hour or until double by placing pan into a large clear plastic bag.

Bake at 350ºF for 30-45 minutes or when golden and sounds hollow when tapped on the loaf bottom.