Whole Wheat Bread

Making bread seems like a long and difficult process, but it is not! Last week I ran out of bread and thought it would be a great occasion to bake a loaf. This is a very easy recipe, easier than making muffins or cookies. The only long part is letting the bread rise and then waiting to eat, since your kitchen will be filled with an amazing sweet bread smell. I found that this loaf stays fresh in the fridge for 4 days.  

Ingredients

3.5 to 4 cups of whole wheat flour

2 1/4 teaspoons yeast

1 teaspoon salt

3/4 cup water

3/4 cup milk

1/8 cup olive oil

1/8 cup honey

Directions

1. In a large bowl, combine 1 1/2 cups of flour with the yeast and salt.

2. In a small saucepan on medium heat, combine milk, water, honey and oil until very warm. 

3. Add warm milk mixture to flour and beat with a fork for about 2 minutes, or until well mixed.

4. Add 1 more cup of flour, and again, beat for another 2 minutes.

5. Stir in remaining 1 cup of flour and knead until a soft dough forms. If dough is very sticky, add more flour.

5. Cover dough with a damp cloth and let rise about 20 minutes.

6. Roll dough into a rectangle and pinch seams and ends to seal. Place dough in greased 9 inch loaf pan, seams down, cover and let rise for 1 hour*. 

7. Bake at 375 degrees** F for 35-45 minutes, or until golden brown. 

*: The only draft-free place in my apartment is my oven, so I let my bread rise in the oven with the light on. 

**: Since my oven is old and seems to overheat, 350 degrees F was hot enough, and it took 40 minutes to get a perfect bread.

To see original recipe, click here