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Whole Wheat And White Flour Bread

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  Whole wheat flour 2 Cup (32 tbs)
  All purpose flour 2 3⁄4 Cup (44 tbs)
  Active dry yeast 1⁄2 Ounce (2 Packages)
  Salt 1⁄2 Teaspoon
  Milk 1 3⁄4 Cup (28 tbs)
  Vegetable oil 2 Tablespoon
  Honey/Molasses 2 Tablespoon

In a large bowl, toss together whole wheat flour, 1 1/2 cups of the all-purpose flour, yeast and salt until well mixed.
Heat milk, oil and honey until just slightly warm to the touch and pour over flour mixture.
Mix well to make a soft dough.
Turn out onto a heavily floured board and knead in remaining all-purpose flour until dough is smooth and no longer sticky.
Place dough in a lightly oiled bowl and turn to oil entire surface.
Cover with a dish towel and let rise in a warm place 1 1/2 hours or until doubled in bulk.
Punch down and knead again briefly.
Form dough into 2 loaves.
Place in 2 greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans.
Let rise about 45 minutes or until dough is just above top of pan.
Bake in a preheated 375° oven 40 minutes or until browned.

Recipe Summary

Side Dish

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