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Whole Wheat Bread
2 cups white flour
5 to 6 cups whole wheat flour
2 packages dry yeast
1 tablespoon salt
2 cups milk
1 cup water
1/2 cup butter
1/4 cup honey
In a large bowl combine the 2 cups of white flour and 1 cup of the whole wheat flour. Stir in the dry yeast and salt and set aside.
Combine milk, water, butter, and honey in a medium saucepan; place over low heat, stirring constantly, until mixture reaches 120 to 130 degrees F. Stir milk mixture into flour mixture, and beat at medium speed of an electric mixer 2 minutes or until smooth. Stir in enough remaining whole wheat flour to make a stiff dough.
Turn dough out onto a lightly floured surface; let dough rest 10 minutes. Knead dough until smooth and elastic. Place in a well-oiled bowl, turning once to grease top. Cover and let rise in a warm place, free from drafts, for 1 hour or until dough has doubled in bulk.
Punch dough down and divide in half; shape each portion into a loaf. Place dough in 2 well-greased 9 x 5-inch loafpans. Cover and let rise in a warm place, free from drafts, 1 hour or until doubled in bulk. Bake loaves at 375 degrees F. for 35 to 45 minutes or until loaves sound hollow when tapped. Remove from pans to wire rack to cool.
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