Wheat Bread


1/2 C water
1 C milk
1/4 C sugar
2 t salt
1/2 C warm water
1 package dry yeast
2 C whole-wheat flour
4 C white flour, approx

Bring 1/2 C water to a boil, mix it with milk, sugar, and salt in a large bowl and let cool to lukewarm. In a separate container, measure 1/2 C warm water, stir in the yeast and let sit for 5 minutes to dissolve. Add dissolved yeast, wheat flour and 2 C whole wheat to first mixture. Beat thoroughly, then turn out onto a floured surface, adding enough flour to handle it easily. Knead for a few minutes and let sit for 10 minutes. Add as much of the remaining flour as neccessary to keep the dough from getting sticky. Resume kneading for 10 minutes or until dough is smooth and elastic. Place in a greased bowl, cover, and let rise in a warm bowl until doubled. Punch down and shape into two loaves. Place in greased loaf pans, cover and let rise until almost doubled. Preheat oven to 375. Bake bread for about 45 minutes.

This bread was friggin' awesome. Tony and I liked it a lot. I added 2 T of honey and a little bit of nutmeg cinnamon and ginger, and a small bit of chopped walnuts and pecans- needed more! The nuts were sooo good. I definitely should have let it rise longer both times (especially the second) as it turned out a bit dense, but ah well. I also need a bigger bread pan.