Homemade bread is so good. It is not hard to do and worth the time. I love homemade bread because I know exactly what is in it, and what isn’t! This recipe makes a flavorful and soft bread, just the way I like it. My recipe has only a third of the flour whole-wheat to help the bread stay soft. Molasses in the bread provides a rich, but not strong flavor. I love the color the bread turns with the molasses in it, and I also like all the iron in the molasses. I cut my bread thin so I get 20 slices. I often freeze half the slices if I don’t think we will get to it fast.This recipe is also adaptable for your bread machine. I often double the recipe and after the second rise, I freeze one loaf to use later, or to give as a much appreciated gift.
Whole Wheat Bread – This recipe makes 1 large, loaf.
3 tablespoons water
1 tablespoons vegetable oil or butter
1-cup whole-wheat flour
3 cups all-purpose flour
¾ teaspoon salt
2 tablespoons molasses or honey
1 ¼ oz. active dry yeast plus 2 teaspoons
Heat the milk to 120˚. Use a thermometer as the correct temperature for the yeast is important. To the milk add the water and the molasses or honey. Stir. Slowly sprinkle yeast on surface of milk and allow to sit 5 minutes. Stir gently.
Add 1 cup of the all-purpose flour and stir. Add salt and the whole-wheat flour. Turn your dough onto a lightly floured surface* and work in the remaining flour. Knead the dough about 8 – 10 minutes to form a smooth and elastic ball. If the dough is very sticky, sprinkle up to 2-tablespoon additional flour onto dough as you knead. Oil a large bowl. Place the dough in the bowl and turn the dough to coat with the oil. Cover with plastic wrap and allow to rest in a warm, draft-free spot for about 45 – 60 minutes or until doubled. Punch the dough down after it has doubled and form the loaf, making sure to pinch seams and turn the ends under. Place in an 9 x 5 inch loaf pan you have oiled or buttered. Cover and allow to rise about 30 minutes. The dough will nearly double in size. Preheat oven to 400˚. Place a large pan on the bottom rack of your oven and add 3 cups boiling water. Place bread loaf on the rack over the water pan. Bake 30 – 35 minutes until the bread sounds hollow when you tap it.
Remove from the oven and allow to rest 5 minutes out of any drafts. If you want a soft crust, brush the loaf with 2 tablespoons olive oil. Once completely cooled, your bread is ready to slice.