Categories


Authors

Homemade Whole Wheat Bread

Transient

When a recent snowstorm caused everyone to remain indoors, I grabbed the bread machine in preparation. The country white bread was such a hit at our house that I decided to try its more wholesome counterpart...whole wheat bread. I'm so happy I did because it's now our favorite! We make a fresh 1.5 pound loaf of bread about every two days. It's a great sandwich bread but as a grilled cheese is really where it shines! Full of flavor with a slightly dense texture; this whole wheat bread will really make you wonder if you'll ever stop baking your own!

Ingredients:

  • 1 1/3 cup water
  • 2 Tablespoons nonfat milk
  • 1 Tablespoon & 1 tsp vegetable oil
  • 3 1/4 cups whole wheat flour
  • 1/4 cup brown sugar
  • 1 1/2 teaspoons fine sea salt
  • 1 3/4 tsp active dry yeast (not rapid rise)

Directions: 

In the bread machine, add the wet ingredients first, then the dry.  Make a small well in the top and add the yeast (don't let it get wet, it will activate it too soon). Set the bread machine for a wheat bread cycle and wait for the magic to happen! Remove the hot bread loaf from the bowl to release the steam. Letting it sit in the pan too long will cause the edges to get soggy. Let it cool for at least 15 minutes before slicing with a good serrated knife. Store in a plastic bread bag or airtight container for a few days.  Stale bread can always be used for homemade croutons, bread pudding or French toast!

 

Tuna and Tomato Pasta

Slow-cooked Herbed Turkey