Tuesday, August 18, 2009

Wheat Bread

I have been using this recipe for the last few months and my family loves it. I found it on Tammy's Blog: http://www.tammysrecipes.com/homemade_wheat_bread Check out some of her other great recipes. My camera is currently MIA so I don't have any pictures. Tammy has some posted on her website if you need them.

I have made this bread with and without honey (because my little girl was to little for honey) The bread seems to stay together better with honey.


A slightly sweet, healthy half-whole-wheat bread (also includes instructions for making this a 100% whole wheat loaf!)


1 loaf


1 cup warm water (110-115 degrees F)
1 tablespoon milk
2 tablespoons oil
2 tablespoons honey
2 tablespoons brown sugar
1 teaspoon salt
1 1/2 cups all-purpose flour (see additional notes for a 100% whole wheat version)
1 1/2 cups whole wheat flour
2 teaspoons instant active dry yeast


1. *Combine first 6 ingredients in a large mixing bowl; stir.

2. Add flours and yeast, and knead until dough is smooth and elastic, about 10-15 minutes. Place dough in a greased bowl, turning once to grease top. Cover with a clean towel and let rise until doubled, about 40 minutes.

3. Punch dough down; knead for a few minutes until smooth and then form into a loaf. Place in greased loaf pan and cover. Let rise in a warm place until almost doubled in size, about 30 minutes.

4. Bake at 350 degrees for 30-35 minutes. If loaf starts browning too soon, lightly lay a piece of foil on top of the loaf to prevent too much darkening.

5. Remove bread from oven and allow to rest in pan for a few minutes. Remove to a wire rack and cover with a cloth. Slice and enjoy while still warm! Leftover bread can be stored in an airtight bag or frozen until needed.

We use only wheat flour most of the time. If we are having guest we use half wheat and half all-purpose flour. I also like to add wheat grem in, I substitue 1/2 cup of wheat germ for 1/2 cup of flour.

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