Whole Grain Wheat Bread

No preservatives or anything artificial.  The wheat bread even picky eaters will enjoy.  I use a combination or hard spring wheat and soft white wheat, ground fresh in my shop. This is a great sandwich bread!!!

NEEDED TO COMPLETE:

 WATER 1 Cup (110*-120*F)

 BUTTER – 2 Tablespoons, softened

YEAST – Use 1 1/2 tsp. from packet enclosed.

BREAD MACHINE MIX DIRECTIONS - 1 1/2 lbs. 

Add ingredients to bread machine pan in order suggested by manufacturer (see machine’s instruction booklet). Set machine for Basic or Wh. Wheat Cycle & Light/Normal Crust color. Press START.  Not recommended in cycles of less than three hours.  Remove bread from pan; cool on wire rack.  To create a softer crust place a light linen towel over bread until it cools.

CONVENTIONAL OVEN DIRECTIONS:                        

Combine bread mix and yeast in a large bowl; stir well.  Add very warm water {all liquid ingredients} (120*-130*) along with the  softened butter.  Stir to form soft dough. Knead on lightly floured surface until smooth and elastic, about 5 minutes.  Add 1-2 Tbl. flour, if sticky.  Place in oiled bowl, cover and let rest/rise in a warm, draft-free place for 30 minutes.  First two steps can also be done with a mixer equipped with a dough hook. Punch down the dough and then form into a loaf to fit greased 8 1/2 X 4 1/2 inch loaf pan.  Cover; let rise in warm, draft-free place until doubled, about 30-40 minutes.  Bake in 375* F oven for 25-35 minutes or until done (thump the loaf, it should sound hollow.)  Remove from pan; cool on wire rack.

Ingredients: whole-grain wheat flour, mik powder, brown sugar, salt.

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$5.95 USD