I did find time to bake bread for my party! I really like this recipe. It's very easy to make and it reminds me so much of the whole wheat bread my grandmother used to bake. She also made delicious white bread, but the whole wheat was always my very favorite.
The following recipe is for 2 loaves. I almost always double the recipe and give two of the loaves to friends. I slice and freeze the rest to keep it tasting fresh.
- 1 envelope yeast
- 2 cups water warm water
- 1/4 cup butter, softened
- 2 tbsp molasses
- 1/4 cup honey
- 1 teaspoons salt
- 3 cups whole wheat flour
- 2 cups white flour
- Dissolve the yeast in 1/2 cup of the warm water.
- In a large bowl, combine butter, molasses, honey, and salt with the remaining warm water. Stir. Add the yeast mixture and mix with a wire whisk till blended.
- Add 2 cups of whole-wheat flour, 1 cup at a time, mixing well with wire whisk after each addition.
- Add the 2 cups of white flour, 1/2 cup at a time. Use a wooden spoon to mix until the flour is absorbed.
- Add the remaining 1 cup of whole-wheat flour, 1/2 cup at a time, mixing with a wooden spoon till it’s well incorporated.
- Turn onto a floured surface and knead briefly, adding just enough flour so that dough stops sticking to hands. The amount of additional flour needed will vary greatly depending on humidity, temperature, and the flour used.
- Cover the dough and Allow it to rest 5 minutes.
- Knead 5 – 8 minutes or until smooth and elastic, adding flour as needed to keep the dough from sticking to the kneading board. (Look for “broken blisters” on the surface of the dough to show that it is ready.)
- Pour 1 tablespoon of oil or melted butter into a bowl. Spread over the inner surface of the bowl.
- Place the dough into the bowl, and turn so that it is covered with a thin film of oil. Cover with a towel, place in a warm place, and let the dough rise for about 1 hour or until double in size.
- Punch the dough down, divide it into 2 equal parts and shape into loaves.
- Place the loaves in greased loaf pans, cover lightly with a towel and let rise until double, 40 – 60 minutes. The center of loaf should rise slightly above the rim of the pan.
Bake at 375º for 35 to 40 minutes, or until the bottom of loaves sounds hollow when tapped. Turn the loaves and cool them on a wire rack.