• Whole Wheat Bread

    Thanks, Aleigha from our Facebook community, for sharing this recipe!

    100% Whole Wheat Bread
    ½ cup Warm Water (105°-115°F) Or Extra Milk
    ½ cup Warm Milk (105°-115°F)
    ½ Of A ¼-Ounce Package (About 1 ¼ Tsp) Active Dry Yeast
    3 Tbs Sugar
    2 ½ – 3 cups Whole-Wheat Flour
    1 tsp Salt
    ¼ cup Veggie Oil (I Use Grape Seed Oil) Or Melted Butter! Yum!
    In a stand mixer, stir together milk, water, sugar, and yeast and let stand until foamy, about 5 minutes. Add in 2 ½ cups of the flour, salt, and oil. Use dough hook and “knead” for 3-5 minutes. Dough should pull away from the sides. If it’s sticked add a little more flour, until it pulls away from the bowl. Or you can always knead the dough by hand for 8 minutes, or until smooth and elastic, and shape into a ball.Transfer dough into a lightly oiled bread pan, and let rise, covered with plastic wrap, in a warm place until doubled in bulk, about 1 -½ hour.

    Preheat oven to 400°F. Bake loaves in middle of oven 10 minutes. Reduce oven temperature to 350°F and bake loaves 20 to 25 minutes more, or until golden brown. Turn loaves out onto a rack to cool.

    I usually use all milk (in place of the water) and melted butter in place of the oil. Makes it extra yummy and moist!

    Adapted from this recipe:


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