Whole Wheat Bread
Whole wheat bread perfect for sandwiches or on the side of a hearty stew. It holds together with minimal crumbs and doesn't taste too heavy. If freezing, cool completely before packaging. Will last in the freezer for up to 4 months.
Servings: 1 loaf
Ingredients
- 1 cup warm water
- 2 1/4 teaspoon active dry yeast
- 2 tablespoons sugar
- 1/4 cup powdered nonfat milk
- 2 1/4 cups whole wheat flour
- 1/2 cup all purpose flour or bread flour
- 2 tablespoons softened butter
- 1 teaspoon salt
- 1 egg room temperature
- additional flour for kneading
Instructions
- Liberally butter one 2lb bread loaf pan.
- Combine warm water (around 105°F) with granulated sugar and yeast. Allow to get frothy for 5 minutes while assembling other ingredients.
- In a large mixing bowl, add yeast mixture, 2 cups of whole wheat flour, the all purpose flour, powdered milk, butter, and egg. Mix this for two minutes. Gradually add another 1/4 cup of whole wheat flour to encourage dough to pull off of the sides of the bowl.
- Turn out dough and knead by hand for approximately 50 more turns.
- Cover and allow dough to rest for 10 minutes.
- Turn out dough. Shape dough into your loaf pan, cover it, and allow it to rise in the bread pan for 35 minutes.
- While dough rises, preheat oven to 375°F.
- Bake bread for 30 minutes or until inside reaches approximately 200°. If bread is at risk of browning too quickly, add a foil tent halfway through baking.
- Turn out immediately onto a cooling rack.