Homemade Wheat Bread
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·2 packages active dry yeast
·2 teaspoons salt
·1/4 cup of brown sugar or honey
·1/2 cup of canola oil or extra light virgin olive oil
·2 cups of hot water
·1/3 cup instant non-fat powdered milk
·2 cups bread flour
·3 cups whole wheat flour
How to Make Homemade Wheat Bread
- Grease a large mixing bowl and set aside.
- In another large mixing bowl, add the yeast, salt, brown sugar, oil, and hot water. Mix ingredients together for 2 minutes on medium speed.
- Add 2 cups of bread flour and the powdered milk and mix for another 2 minutes.
- With a wooden spoon, stir in 3 cups of wheat flour. Remove the dough from the bowl out onto a lightly floured counter top or table.
- Knead the dough for 10 minutes until smooth and elastic.
- Place the dough into the greased bowl and then flip the dough over so greased side is up. Cover with a piece of plastic wrap; don’t tighten it down, just lay it over the bowl loosely.
- Let the dough rise until double in a warm place. It can be a sunny window or on a warm clothes dryer that is running. It can take approximately 45-60 minutes; depending on the warmth of the room.
To test to see if the dough has doubled, press the dough on the top with the tips of your two fingers, lightly and quickly about 1/2 inch into the dough. If the impression stays, the dough is doubled and is ready. If the indent disappears quickly, it needs a little more time; cover and let rise a bit longer.
- Lightly grease 2 bread loaf pans with shortening.
- After the dough has risen, remove the dough from the bowl and place it onto the counter. Divide dough in half and shape it into the bread loaf pans. Cover with kitchen towel and let rise until doubled; approximately 45 minutes in a warm room.
- Preheat oven to 350 degrees. Bake for about 30-40 minutes (everyone's oven temperature varies, so keep that in mind).
- After bread is done, remove loaves from pans onto a wire rack to cool. Then take a wet paper towel, and it can be really good and wet. Wipe off the tops of the baked loaves of bread while it is still hot. This does not make your bread soggy. It keeps the bread crust soft! But, you can skip this step if you want.
- Let it cool completely before cutting, if you can. :)