Whole Wheat Bread

3 1/2 c. whole wheat flour
1 1/4 t. salt
1 c. warm water
2 1/4 t. yeast
1/4 c. agave nectar
1/4 c. vegetable oil
1/3 c. soy milk

Combine dry ingredients.
Mix yeast into water and let rise for 10 minutes.
Combine all liquid ingredients, including risen yeast and water.
Mix flour into wet mixture.

Knead dough until it becomes elastic - about 6 minutes.

Grease a large bowl, plop dough in it, and flip it upside down so the top of the dough is greased.
Turn oven to 200F for ONE MINUTE.
Once oven is off, cover bowl with a thin towel (I use a cloth napkin) and place in oven for 1 hour OR until dough doubles in size (it's important to watch it because if it rises too much the bread will fall).

Take dough out, knead for about 2 minutes, and place in greased bread pan. Cover with plastic wrap.
Turn oven to 200F for one minute.
Place pan in oven for 1 hour OR until dough rises about 1 inch above the pan.

Remove plastic wrap and turn oven temp to 350 and bake for 25-30 minutes.