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
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.
Place dough in a greased bowl, cover with a loose piece of plastic and allow to rise for 30 minutes to an hour.
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).
Cover with a lightly greased plastic wrap. Allow to rise for about 45 minutes or until it has crowned over the pan rim.
Bake the loaf in a preheated 350-degree oven for 35 minutes. Remove from pan and let cool on a wire rack.
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