Friday, January 30, 2009

Homemade White-Wheat Bread

A few weeks ago I found Tammy's recipe for wheat bread and thought I'd give it a try. We love homemade bread and wheat is one of our favorites. We tried it and I can safely tell you that they did not last long in our kitchen. Since we are low on bread, it's cold out and I have the housework caught up, it seemed like the perfect day to get baking. I changed the recipe slightly to fit what I had in the pantry, as well as increased the amount of ingredients to yield more loaves.

Homemade White-Wheat Bread

3 cups luke warm water
3 Tblsp. milk
6 Tblsp. oil
6 Tblsp. honey
3 Tblsp. sugar
3 Tblsp. molasses
3 tsp. salt
4 1/2 cups all-purpose flour
4 1/2 cups whole wheat flour
6 tsp. active dry yeast

In a large mixing bowl combine water, milk, oil, honey, sugar, molasses and salt. Stir to mix well.

Add yeast and stir to dissolve.

Mix in flours, a cup at a time.

Knead until dough is smooth and elastic.

Place dough in a greased bowl, turning once to grease. Cover and let rise until doubled in bulk. (There's no set time on how long this will take as it depends on the temperature& the humidity.)

Punch dough down. Turn out onto a lightly floured work surface. Divide dough into equal portions and form into loaves. (This should give you at least 6 loaves.)

Place loves into greased bread loaf pans. Cover and let rise in a warm place until doubled in bulk. Bake at 350 degrees for about 30-35 minutes.

Remove bread from oven. Turn bread out onto a wire rack, thump loaves lightly on the bottom and listen for a hollow sound. When you hear this you know your loaves are done. (If not, place back into pan and return to oven for about 5-8 minutes. Check again for doneness.)

Allow loaves to cool before storing in bread bags.

*We did have 6 loaves but we used a loaf for dinner and another loaf went into our bread container.

Click HERE to print recipe

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