Homemade Wheat Bread (from Tammy's Recipes)
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.
If you would like your whole wheat bread to have a softer and better texture, you can add these dough conditioning ingredients to this recipe:
3 tablespoons vital wheat gluten (replace 3 tablespoons of the flour called for in the recipe with this)
1/2 teaspoon soy lecithin (we use granules of lecithin, and add it to the water at the beginning)
a pinch of citric acid (use sparingly!!)
a sprinkling of ginger
*The only thing I did differently was that I always add my yeast to the warm water & set aside. Then I combine all the other ingredients. Once I've done that, I add the water & yeast.
I also let it rise 90 minutes for the first rise & an hour (or less) for the second rise.
We really like this bread!
Thanks for another great recipe, Tammy!