Marilyn's Wheat Bread Recipe
Yield: 2 loaves
2 cup warm water
2 tablespoon milk (I use powdered but wet is fine)
4 tablespoons oil (for low fat I leave this out and it is not missed!)
4 tablespoons honey
4 tablespoons brown sugar (personally I use raw sugar that still has a bit of molasses in it)
2 teaspoon salt
6 -7 cups whole wheat flour (or half white unbleached flour and half whole wheat)
4 teaspoons instant active dry yeast
Proof yeast with 1 cup of the water and 1 tablespoon of sugar for about 10 minutes. Once it is bubbly, add the milk, salt, oil and sweeteners and mix a little. Then add the flour one cup at a time until it forms a nice ball. Now the fun comes,unless you have a mixer with a dough hook like I do. Knead the dough until it is nicely formed and feels ready to rise. (10-15 minutes by hand)
Put it in an oiled bowl; the one you mixed it is should be fine. Place it in a warm draft free place, such as the oven when it is barely heated and let it rise for about 1 hour or until it has about doubled in size. It is helpful to cover the bowl with a damp cloth or towel to provide some moisture.
After it is risen, punch it down and form it into what you want to make. Let rise again for about 30 minutes and then bake at 350 degrees.. 30 minutes for a loaf, 15 for rolls, 20 for buns, and for pizza dough skip the second rising and bake about 10 minutes. I prick mine with a fork in lots of places to keep it from rising too much and once baked I heap on the good stuff!
Cool, slice and enjoy a good, healthy bread! After it is sliced, it can be stored in the freezer and tastes fresh at each thawing!
Note: the best way I have found to make rolls is to roll out the dough and cut it in squares about 1-2 inches. Fold the corners under and smooth it out on top. It can be fun when we are in the right spirit! The recipe for one loaf of bread makes about 20 -24 rolls. You can make them as small or as large as you like! My little granddaughter says “Grandma, you make the best rolls!” and it thrills my heart.
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