Whole Wheat Milk Bread
Whole Wheat Milk Bread recipe
Yield
18 servingsPrep
30 minCook
45 minReady
2 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 ½ | cups |
milk
very warm |
|
| ⅔ | cup |
sugar
or honey |
|
| ⅔ | cup |
vegetable oil
|
|
| 4 | teaspoons |
salt
|
|
| ¾ | ounce |
yeast, active dry
|
|
| 1 ½ | cups |
whole-wheat flour
whole-grain or graham |
|
| 1 ½ | cups |
bread flour
|
|
|
all-purpose flour
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 828 | ml |
milk
very warm |
|
| 158 | ml |
sugar
or honey |
|
| 158 | ml |
vegetable oil
|
|
| 2E+1 | ml |
salt
|
|
| 21.7 | ml/g |
yeast, active dry
|
|
| 355 | ml |
whole-wheat flour
whole-grain or graham |
|
| 355 | ml |
bread flour
|
|
| 1 | x |
all-purpose flour
|
*
|
Directions
Mix all the non-flour items (make sure the milk is not too hot to the touch, or it will kill the yeast).
Mix in the whole wheat and bread flour.
Then knead in enough of the all purpose flour so that the dough does not stick appreciably to your hands (this may take 10 minutes of kneading).
Put the dough into a really large bowl, rub some oil on the top of the dough so it doesn't get crusty (dry out) when rising.
Cover the bowl with some waxed paper (etc.) and put in a warm place.
When approximately doubled in size, form portions of dough into loaves and put in pans (This makes about 6 small loaves for me).
Put pans with dough in them in a warm place (I just put them in the oven at this point and don't turn the gas on until its risen).
Let them rise until about doubled.
Bake at 325℉ (160℃) F for small loaves, 300℉ (150℃) F for big loaves on the bottom rack in the oven until the tops are all brown.
After taking the pans out of the oven, let cool for about 5 minutes then take the bread out of the pans and lay them on their sides on cooling racks.
When they're cool, I put most of them in zip-lock bags and freeze them for the week.
