whole wheat bread

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You'll get fine textured wheat slices with a whole grain flavor from these loaves....you'll love it.

1/2 cup water
1 cup milk
1/4 cup sugar
2 teaspoons of salt
1/2 cup of warm water
1 package of dry yeast
2 cups of whole wheat flour
4 cups of while flour, approximately

Bring 1/2 cup of water to a boil, mix it with the milk, sugar, and salt in a large bowl, and let it cool to lukewarm. In a separate container, measure 1/2 cup of warm water, stir in the yeast, and let it stand for five minutes to dissolve. Add the dissolved yeast, the whole wheat flour, and two cups of the white flour to the first mixture. Beat thoroughly, then turn out onto a lightly floured board, adding enough flour so that the dough handles easily. Knead for a few minutes and let rest for ten minutes. Add as much of the remaining flour as necessary to keep the dough from being sticky. Resume kneading for ten minutes or until the dough is smooth and elastic (this can be easily done in a stand mixer with the dough hook). Place in a greased bowl, cover, and let rise in a warm spot until double in bulk. Punch down and shape into two loaves. Place in greased loaf pans, cover, and let rise again until almost double. Preheat oven to 375. Bake bread for about 45 minutes. Remove from pans and cool of racks.

Nothing beats freshly baked bread. Happy great cooking and baking.

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