Whole Wheat Bread

 Print Friendly and PDF

Warm and delicious this 50/50 bread is perfect for any occasion.

Ingredients

Directions

 Add yeast to 1/2 cup warm and let stand for 10 minutes.

Combine remaining water, sugar, salt, and butter  Add 2 cups flour and mix well (you may use a mixer).  Add egg and softened yeast to this mixture.  Add remaining flour to make a soft dough.  Turn onto a lightly floured surface and knead dough until smooth and satiny, 10 minutes by hand, or 4 minutes in an electric mixer or food processor fitted with dough hook.  Put dough in greased bowl, turning to coat thoroughly.  Cover with a damp towel and allow to rise in a warm, draft-free place until doubled, about 1 hour. 
 
Knead dough down and turn out onto a lightly floured surface.  Divide into 3 equal portions and let rest for 10 minutes.  Grease three 9x5x3-inch loaf pans.  Shape dough into loaves and put into pans, seam side down.  Cover with damp cloth and allow to rise in a warm, draft free place until dough rises just above tops of pans, about 1 hour. 
                   
Bake for 35-45 minutes, or until golden brown. Remove bread from pans immediately and let cool on racks.  

3 loaves Print this Recipe

Copyright © 2017 Hodgson Mill. All Rights Reserved.
1100 Stevens Avenue, Effingham Illinois 62401