Whole Wheat Bread

From Whole Wheat Bread

This is by far, the best whole wheat bread recipe - it's soft, moist and has great flavor :) Often, I dump the dough in the bread machine, set the dough cycle and then bake it myself!

Whole Wheat Bread - Modified from Tammy's Recipes

• 1 C warm water (110- 120 F)
• 1 T milk
• 2 T olive oil (I use just a tad less)
• 2 T honey (or 4 T white sugar)
• 2 T brown sugar
• 1 tsp. salt (I use less, a heaping 1/2 tsp)
• 1 1/2 C bread flour
• 1 1/2 C whole wheat flour
• 2 tsp. yeast

My preferred method: Place all ingredients in bread machine canister in the order specified by the bread machine (mine has liquids and salt first, yeast last), and set to the dough cycle. When completed (about 1.5 hours for mine), form into a loaf and place dough in a greased loaf pan.

Cover and allow dough to rise for about 30 minutes. Bake at 350 for 30-35 minutes.

You can also make it by hand... getting good ol' fashioned exercise :)

First, put yeast water, milk, oil, sugar, honey and salt in a large bowl and stir to combine. Add flour, about 1 C at a time, and knead until dough is smooth and elastic. Place in a greased bowl and cover, while allowing it to rise for 40+ minutes, until dough is doubled in size. Knead dough again, for about 5 minutes, to remove air bubbles. Form into a loaf and place in a greased loaf pan. Cover, and allow bread to rise again for another 30 minutes. Bake at 350 for 30-35 minutes, until loaf is light brown and sounds hollow when tapped.

From Whole Wheat Bread

This bread keeps quite well... the first couple days it's perfectly fine in a bread keeper or bag, and after that, we move it to the fridge to extend the shelf life. Often, it doesn't go bad because we eat it up :) It also freezes well, and makes great sandwhiches, garlic toast, and grilled cheese :)