By now I probably don’t have to go into detail about my love for bread. I have enough breadish posts, after all. 😀. I guess I just can’t help it. I’m a fresh bread fiend.
When I see people loading their shopping carts with precut, dry bread, it brings a little tear to my eye. Haha. If there is one thing I can’t stand, it’s a boring sandwich. And if you’re going to have a good sammie, you need good bread. It’s the building block, the Lego. Although, making Legos would be kind of hard…
One of my favorite coffee shop/diners makes their own bread. And their big motto is that life is too short to eat bad bread. This is pretty much a motto I can live by, how about you?
Now, I love all kinds of bread. This chick has never met a carb she doesn’t like. I’m the one who has a Thanksgiving plate filled mostly with mashed potatoes and stuffing, thank you very much. 🎉. But for everyday purposes, I like to get my wheat on. It just helps me feel a tad bit better about my diet.
So this bread is half wheat, half all purpose. Perfect for people who want the hearty nature of wheat, but love the fluffiness of white. And if this is your first time at the bread rodeo, this is a great recipe for you. It’s based on a wheat bread recipe from The Kitchn, and is the kind that isn’t too overwhelming for first time bread makers. So that means everyone can have good bread! 🎈 Huzzah! And there was much rejoicing throughout the kingdom!😎
Happy bread making!
- 1¼ cups warm water
- 2 tsp. active dry yeast
- 1 cup whole milk
- ¼ cup honey
- 2 tbsp. canola oil
- 2¾ cups all purpose flour, plus more for kneading
- 2¾ cups whole wheat flour
- 1 tbsp. salt
- In the bowl of an electric mixer, add the water and sprinkle the yeast over top. Let it set for a few minutes so the yeast can develop. Stir in the milk, honey, and oil.
- Add two cups of the all purpose flour and the salt, then stir to combine.
- Add the rest of the all purpose flour and whole wheat flour. Stir together until a rough dough forms.
- Let this dough sit for 20 minutes so it can fully absorb the liquid.
- Using the dough hook attachment on your mixer, knead the dough for 8-9 minutes. You can also knead by hand.
- If the dough seems overly sticky, add flour 1 tbsp. at a time until it is no longer sticky. The dough is ready when it is slightly tacky and springs back when poked.
- Oil a bowl and place the ball of dough in it, turning it around so it's covered in oil.
- Cover the bowl and set it in a warm spot until the dough has doubled, about 1 to 1½ hours.
- Sprinkle flour on your counter and divide the dough in two. Roll each hall into a ball and allow to set for ten minutes.
- Meanwhile, grease two 8x4 inch loaf pans.
- Shape each ball of dough into a loaf and transfer to the pans. Allow the loaves to rise until they start to dome over the pan, about 30-40 minutes.
- Preheat the oven to 425 degrees F while the bread is rising.
- Slash the tops of the loaves with a knife and put them in the oven. Immediately turn the oven temperature down to 375 degrees F. and bake for 30-35 minutes, until golden brown.