Wheat Bread
- Minutes to Cook:
- Number of Servings: 30
Ingredients
2 cups 2% milk (may substitute, but don't use skim)1/4 cup honey2 tablespoons (2 packets) dry instant yeast (you can use regular yeast too, but it will take a bit longer to bloom and rise) 3 cups bread flour2 cups whole wheat flour1/4 cup brown sugar (optional, I like mine a bit sweet)1 tsp salt1/4 cup canola oil (may substitute)3 egg yolks
Heat milk to 110-115 degrees (I heat mine in the microwave for 2 minutes), add to honey in large bowl, then add yeast, stir and let bloom about 20 minutes.
Mix flours, sugar, and salt in another bowl (I use a large bowl for this, that I use afterwards for my first rise)
Mix canola oil and egg yolks in small bowl (I reuse the measuring cup from the milk heating above)
I mix and kneed in a mixer, but you could do this by hand too.
When yeast has bloomed I mix in the oil and yolk, then mix in the flour mixture. You may need to add a bit more flour for kneeding.
Kneed your dough. If kneeding in a mixer it should clean the sides of the bowl, but may still be a bit sticky, but that's ok. When you finish kneeding, place the dough in a large bowl sprayed with oil to keep from sticking, then put a little more oil on top (I use Pam), and cover with plastic wrap and a tea towel. Put in a warm place to rise about 1 hour). (See ideas online if necessary) When the dough has doubled in size punch it down, cut in half and form two loaves.
Prepare you loaf pans (2) by oiling them. Put your loaves into them, cover with just the tea towel and put them again in a warm place to rise (about the time it take to heat the oven).
Turn your oven on to 350 degrees. When your oven is hot and your loaves have risen a bit (they will continue to rise in the oven), put them in the oven for 1/2 hour.
Take them out and let them cool a bit, first in the pans, then on a wire rack. You can slice them when they are a bit warm, but not right out of the oven.
Enjoy.
Serving Size: makes 2 loaves, about 15 slices each
Number of Servings: 30
Recipe submitted by SparkPeople user LOLASMOM12.
Mix flours, sugar, and salt in another bowl (I use a large bowl for this, that I use afterwards for my first rise)
Mix canola oil and egg yolks in small bowl (I reuse the measuring cup from the milk heating above)
I mix and kneed in a mixer, but you could do this by hand too.
When yeast has bloomed I mix in the oil and yolk, then mix in the flour mixture. You may need to add a bit more flour for kneeding.
Kneed your dough. If kneeding in a mixer it should clean the sides of the bowl, but may still be a bit sticky, but that's ok. When you finish kneeding, place the dough in a large bowl sprayed with oil to keep from sticking, then put a little more oil on top (I use Pam), and cover with plastic wrap and a tea towel. Put in a warm place to rise about 1 hour). (See ideas online if necessary) When the dough has doubled in size punch it down, cut in half and form two loaves.
Prepare you loaf pans (2) by oiling them. Put your loaves into them, cover with just the tea towel and put them again in a warm place to rise (about the time it take to heat the oven).
Turn your oven on to 350 degrees. When your oven is hot and your loaves have risen a bit (they will continue to rise in the oven), put them in the oven for 1/2 hour.
Take them out and let them cool a bit, first in the pans, then on a wire rack. You can slice them when they are a bit warm, but not right out of the oven.
Enjoy.
Serving Size: makes 2 loaves, about 15 slices each
Number of Servings: 30
Recipe submitted by SparkPeople user LOLASMOM12.
Nutritional Info Amount Per Serving
- Calories: 120.2
- Total Fat: 2.7 g
- Cholesterol: 21.8 mg
- Sodium: 85.8 mg
- Total Carbs: 20.4 g
- Dietary Fiber: 1.5 g
- Protein: 3.6 g
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