HOMEMADE WHOLE WHEAT BREAD
Directions
- 1Add warm water, warm milk, and active yeast to the bowl of a mixer.
- 2Add 2 cups of whole wheat flour and mix until combined.
- 3Allow the mixture to rest for 60-90 minutes, covered with a towel.
- 4Add honey, unsalted butter, lemon juice, the remaining 1 1/3 cups of whole wheat flour, and salt.
- 5Mix with a dough hook or wooden spatula until the dough starts to form.
- 6Knead the dough or beat with a dough hook for 8-10 minutes.
- 7Place the dough in an oiled bowl and cover with a towel to rise for about 1-2 hours or until it doubles in size.
- 8Punch the dough down and turn it out onto a floured surface.
- 9Roll the dough into a large rectangle, approximately 8x15 inches.
- 10Roll the dough up into a log and place it in an oiled loaf pan.
- 11Cover with a towel and allow it to rise again until it is about an inch above the top of the pan.
- 12Preheat the oven to 350 degrees Fahrenheit.
- 13Place the loaf on a lower rack in the preheated oven.
- 14Bake for 35-40 minutes or until the top is golden brown.
Ingredients
- 1 cup warm water
- 0.33 cup warm milk
- 1 packet active yeast
- 2.25 tsp active yeast
- 2 cup whole wheat flour
- 3 Tbsp honey
- 3 Tbsp unsalted butter
- 1 tsp lemon juice
- 1.33 cup whole wheat flour
- 1 tsp salt
Equipment
mixer with dough hookmeasuring cupsmeasuring spoonsbowltowelloaf panoven
Tips
- Dough should be soft and slightly sticky after mixing the remaining ingredients.
- Bake until the top is golden brown or the internal temperature reaches around 195/200 degrees.
- Store at room temperature for up to a week.
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