Want a delicious homemade wheat bread that even kids will love? I have made this bread a lot of times and every time I do I hear the same comments, "OMG, this is the best bread I've ever eaten."
1-1/2 cups warm water
1 tablespoon brown sugar
2 (.25 oz. packages of yeast
2 cups all-purpose flour
4 cups whole wheat flour
1/3 cup packed brown sugar
2 teaspoons salt
1/3 cup vegetable oil
1/2 cup milk, room temperature (important!)
Measure the water into a large bowl, or the bowl of a stand mixer and stir in 1 tablespoon of brown sugar. Sprinkle the yeast over the top and set aside for about 10 minutes (until foamy).
Add 1 cup of the all-purpose flour and 3 cups of whole wheat flour to the bowl, along with the brown sugar, salt, vegetable oil, and milk. Mix on low speed to blend ingredients. Continue to mix on medium speed, adding the rest of the flour 1/2 cup at a time, until the dough clings to the sides of the bowl. You may not need to add all of the flour. Mix on medium speed for about 5 minutes. Oil the bowl and turn the dough to coat. Cover loosely and set aside to rise until doubled, about 1 hour.
Punch down the dough and place on a floured surface. Divide into two equal portions and use a rolling pin to roll each one into a rectangle that is about 16x8 inches. Be sure to press out all of the air bubbles. Roll the rectangles into loaves and pinch the seam together.
Place loaves seam side down into greased 9x5 inch loaf pans. Set aside to rise until your finger leaves a dimple when you press into the loaf, 30 to 45 minutes. Preheat the over to 400 degrees F.
Bake the loaves for 15 minutes in the 400-degree oven. Reduce the temperature to 350 degrees and bake an additional 30 minutes, or until the loaves are a deep brown. Remove from pans to cool on a wire rack.
It's a soft and lovely bread. Really good with toasted cheese. Oh man, must be time for lunch!!!
(Crochet report TBA.)