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Fresh Baked Whole Wheat Bread

There is something about the taste of fresh bread right from the oven. This whole wheat bread is prefect for sandwiches, rolls, or buns. And if you are a novice baker, this simple recipe is a perfect way to kick up your skills a notch


INGREDIENTS

  • 1 1/4 cups warm (not hot) water
  • 2 teaspoons active dry yeast
  • 1 cup milk – whole, 2%, or skim
  • 1/4 cup honey
  • 2 tablespoons canola oil
  • 2 3/4 cups Swany White flour, plus extra for kneading
  • 2 3/4 cups Swany White Whole Wheat Flour
  • 1 tablespoon salt

INSTRUCTIONS

  1. Pour the water into the bowl of a standing mixer and sprinkle the yeast over top. Let this stand for a few minutes until the yeast has dissolved.
  2. Then stir in the milk, honey, and oil.
  3. To this mixture, add two cups of white flour and the salt, and stir to combine the ingredients.
  4. When mixed, add the remaining white and whole wheat flours. Stir to form a shaggy dough and allow to stand for 20 minutes giving the flour time to absorb the liquid.
  5. Using the dough hook attachment of the mixer, knead the dough for 8-9 minutes. Alternatively, knead the dough by hand. If the dough is bubble-gum sticky against the sides of the bowl or the counter, add extra flour a tablespoon at a time until it is no longer sticky.
  6. The dough is completely kneaded when it is smooth, feels slightly tacky, forms a ball without sagging, and springs back when poked.
  7. Clean out the mixing bowl and coat it with a little oil.
  8. Take dough and form it into a ball and turn it in the bowl to coat it with oil.
  9. Cover the bowl and allow the dough rise in a warm spot until it is about double in size. This will take about 1 to 1 1/2 hours.
  10. Sprinkle a little flour on the counter and turn the dough out on top and divide it into two and shape each half into a loose ball. Let them rest for 10 minutes.
  11. Grease two 8×4-inch loaf pans or and shape each ball of dough into a loaf and transfer to the loaf pans.
  12. Let the loaves rise a second time until they start to dome over the edge of the pan, about 30-40 minutes.
  13. Pre-heat the oven to 425°F while dough is rising.
  14. Slash the tops of the loaves with a serrated knife and put them in the oven. and immediately turn down the heat to 375°F.
  15. Bake the loaves for 30-35 minutes, until they are dark golden-brown and sound hollow when tapped on the bottom.
  16. Remove the loaves from the pans and let them cool completely before slicing.