Traditional Wheat Bread
- 3 1/2 to 4 cups flour
- 2 1/2 cups whole wheat flour
- 2 tablespoons active dry yeast
- 1 tablespoon salt
- 1 cup water
- 1 cup milk
- 1/2 cup honey
- 3 tablespoons butter
- 1 egg
- 1 tablespoon gluten
- 1 tablespoon dough enhancer
In a large mixing bowl, combine 2 cups flour, 1 cup whole wheat flour, yeast and salt. In a small saucepan, heat the water, milk, honey and butter to 120 to 130 degrees. Add to dry ingredients and beat until just moistened. Add egg and beat until smooth. Stir in remaining whole wheat flour, dough enhancer, gluten and enough remaining flour to form a stiff dough. Make dough a little sticky.
Turn onto a surface lightly dusted with flour. Knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about and hour.
Punch dough down. Let rest for 10 minutes. Turn onto a lightly floured surface. Divide in half. Shape each into a loaf. Place in pans. Cover and let rise until doubled, about 45 minutes.
Bake at 350 for 35 minutes or until golden brown. Remove to wire racks to cool. Brush with butter if desired.
*I always mix and knead this in my Kitchen-Aid mixer.
*Instead of making 2 smaller loaves, I make 1 nice size loaf and the rest into buns.