Friday, August 20, 2010

Wheat Bread

Here's a recipe for wheat bread, it's good, give it a try. The recipe calls for 1 1/2 c. all purpose flour and 1 1/2 c. whole wheat but I usually do 1 c. all purpose and 2 c. whole wheat. You can change up the ratio to suit your preferences though. This might seem obvious, but if you plan on freezing bread, you should slice it before you freeze it. It's like trying to saw through a brick after it's frozen. Then you can just pull it out as needed.
Wheat Bread
Yield: 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
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.
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  1. Is this recipe from Cathy? It sure looks like her yummy bread she makes. It makes me hungary looking at it :)

  2. no this is a different one i've been using. for some reason the recipe cathy gave me never turned out like hers..(i dont know if she gave it to me right cuz she just wrote it down real quick i guess she had it memorized) i'm going to try it again next time though and i'll post it