Saturday, March 19, 2011

Whole Wheat Bread

My mom used to make bread every week growing up.  There is little that tastes better than warm, fresh-out-of-the-oven bread!  It is actually something I had never attempted to make.  I am a whole wheat/multi-grain bread fan and had just never gotten around to making some until now.  We enjoyed this bread warm with large bowls of chili.  It is not too dense nor too falls somewhere in the middle.

1 package (2 1/4 tsp) yeast
3 C warm water (110-115 degrees)
3/4 C canola oil
1/4 C sugar
1/4 C molasses or honey
1 TBSP salt
5-5 1/2 C white flour
3 C whole wheat flour

Dissolve the yeast in 3/4 C water.
Add the oil, sugar, molasses, salt, and remaining water (2 1/4 C).
Combine the two types of flour in a separate bowl.
Add 3 C of flour mixture to the wet mixture and combine until smooth.
Gradually add the rest of the flour until a firm dough is created.
Place the dough on a floured surface and knead for about 6-8 minutes.
Place it in a greased bowl (out a thin layer of cooking spray on the top of the dough, too) and cover with a towel.
Let the dough rise for about an hour or until doubled in size.
Punch the dough down and turn it out onto a lightly floured surface.
Split the dough into two equal sections and shape into loaves.
Grease 2 bread pans and put each loaf in a pan.
Cover the pans with a towel and let the dough rise for another 30 minutes (until the dough has almost doubled in size again).
Preheat the oven to 350.
Bake for about 40-45 minutes (you know when bread is done when it makes a "hollow" sound when tapped with the back of a spoon).
Remove from pans and cool on a wire rack...or enjoy warm :-)

Recipe from

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