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. This is a perfect whole wheat bread recipe. One that is enjoyed by my family. 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
About On The Home Front
"Four days a week I post and host the blog "On The Home Front". Topics covered are living frugally, gardening, pantry management, and recipes. I live in Vermont and during my 30 years of gardening I have completed both the Master Gardener and the Master Composter programs offered through the state extension bureaus. I am interested in providing delicious, nutritious, chemical-free food for my family. This includes grinding my own wheat berries to make my flour. I have used a WonderMill grain mill for over 17 years. I also garden organically, and what food we don't immediately consume I preserve to be enjoyed later. I love walking into my pantry and seeing the shelves filled with the garden's bounty! I also enjoy hearing great ideas and receiving feedback from my readers at http://homefront.prudentliving.com.
I am also a contributing editor for the online magazine "Prudent Living Magazine", this is a free online publication that comes out four times a year and helps readers to live a prudent more sustainable life. If you are interested in ways to save money that are practical and make sense check it out at PrudentLivingMagazine.com.
Grain Mill Wagon Challenge Experience: Participating in the WonderMill Grain Mill Challenge was a highlight of my fall. I have been using a WonderMill for awhile and love it. Participating in the challenge gave me the opportunity to try some new recipes in addition to my well loved recipes. A good friend shared a recipe using wild rice flour and for the first time I used my grain mill to grind some wild rice! The pancakes I made were delicious and very hearty! I look forward to using my grain mill in the future to try making other types of flour and of course I will continue to make my favorite whole wheat bread using freshly ground flour! If there is every another opportunity to partake in such a challenge I hope I have the opportunity to apply.
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