I have been super busy with intermittent bouts of laziness this week. Ever been there? I know I gave you a sneak peek to some home projects we have been busy with earlier. I wanted to share some of them with you but must admit, I haven’t had much motivation to write up a post yet! I’ve been feeling a bit worn out this week. But no worries, I plan to have them ready for you next week. Plus that will give me the weekend to finish up some loose ends we didn’t quite get finished. So please forgive me. I do have a yummy wheat bread recipe for you that I promise is fail proof!
I am NOT a bread maker. I want to be, but it just is something I have never been great at! But I did find a recipe that even I can make each time with GREAT results.
My kids devour this when I make it. It is so simple and doesn’t take much time at all to make. I have now made several loaves and they have turned out great every time. That is progress people! Go ahead and give it a try and let me know what you think. This bread also freezes well for later use. I just slice it before freezing and then pull it out as it is needed. I love it warm with some homemade freezer jam. YUM!
For a printable version of the wheat bread recipe click here.
1 cup warm water (110-115 degrees F)
1 tablespoon milk
2 tablespoons oil
2 tablespoons honey
2 tablespoons brown sugar
1 teaspoon salt
1 1/2 cups all-purpose flour (I use Red Mill pastry wheat flour)
1 1/2 cups whole wheat flour
2 teaspoons instant active dry yeast (active dry yeast will work also)
1. *Combine first 6 ingredients in a large mixing bowl; stir.
2. Add flours and yeast, and knead until dough is smooth and elastic, about 10-15 minutes. Place dough in a greased bowl, turning once to grease top. Cover with a clean towel and let rise until doubled, about 40 minutes.
3. Punch dough down; knead for a few minutes until smooth and then form into a loaf. Place in greased loaf pan and cover. [more info on loaf pan sizes] Let rise in a warm place until almost doubled in size, about 30 minutes.
4. Bake at 350 degrees for 30-35 minutes. If loaf starts browning too soon, lightly lay a piece of foil on top of the loaf to prevent too much darkening.
5. Remove bread from oven and allow to rest in pan for a few minutes. Remove to a wire rack and cover with a cloth. Slice and enjoy while still warm!
I found this recipe here.