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.
