Several months ago I took a class at King Arthur’s called Cooking With Whole Grains. It was a wonderful class full of valuable information and I came home with this recipe! I’ve tried various whole-wheat recipes before but this is now my favorite. It’s also a perfect recipe to share with the Whole Grain Challenge I’ve been participating in. I hope you enjoy it as much as we do!

Whole Wheat Bread

Ingredients:
3 cups of whole grain flour (I used hard white wheat berries)
1 cup of all-purpose flour
1 ½ tsp salt
1 ½ tsp yeast
1 cup warm water
1/3 cup milk
1 Tbsp honey
1 Tbsp unsalted butter

Combine the dry ingredients in a large bowl. Stir in the warm water, milk, honey and butter. Stir the mixture until a dough forms, adding more liquid or flour if needed. Knead on a lightly floured surface until the dough becomes smooth and elastic.

Knead until a smooth, elastic dough forms.

Place dough in a greased bowl, cover with a loose piece of plastic and allow to rise for 30 minutes to an hour.

Place dough in an oiled bowl to rise.

Now gently fold the dough to get rid of any air bubbles. Form into a log shape and place in a lightly greased bread pan (8.5 x 4.5).

Place dough in a bread pan.

Cover with a lightly greased plastic wrap. Allow to rise for about 45 minutes or until it has crowned over the pan rim.

Bread is ready for the oven!

Bake the loaf in a preheated 350-degree oven for 35 minutes. Remove from pan and let cool on a wire rack.

Whole Wheat Bread fresh from the oven!

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