Easiest Way to Cook Yummy Classic Whole Wheat Bread

Classic Whole Wheat Bread. This is classic indeed, with both all-purpose and whole wheat flours and two rising times for two small loaves of good, old-fashioned wheat bread. All Reviews for Classic Whole Wheat Bread. The baking process for whole wheat bread can be trickier than making white bread.

Whole wheat bread or wholemeal bread is a type of bread made using flour that is partly or entirely milled from whole or almost-whole wheat grains, see whole-wheat flour and whole grain. It is one kind of brown bread. Who says whole wheat bread has to be dense, dry, and tasteless? You can cook Classic Whole Wheat Bread using 8 ingredients and 12 steps. Here is how you achieve that.

Ingredients of Classic Whole Wheat Bread

1. Prepare 1 cup of warm water.
2. Prepare 2 tsp of active dry yeast.
3. You need 1 cup of milk.
4. Prepare 1/4 cup of honey.
5. Prepare 2 tbsp of canola oil.
6. It's 2 3/4 cup of unbleached all-purpose flour.
7. Prepare 2 3/4 cup of whole wheat flour.
8. Prepare 1 tbsp of salt.

Remove the bread from the oven, and cool it on a wire rack before slicing. Store the bread in a plastic bag at room temperature. I am Reba, your home chef from Reba's Kitchen. I am very excited today because for the first time I am bringing you a homemade bread recipe.

Classic Whole Wheat Bread instructions

1. Pour water into large mixing bowl and sprinkle yeast into water. Let stand for 5 minutes. Stir in milk, honey, and oil..
2. Add 2 cups of all-purpose flour and salt to wet ingredients and mix..
3. Incorporate the rest of the all-purpose flour and the whole wheat flour. Stir until the dough begins to come together..
4. Let the dough stand for 20 minutes to give the flour time to absorb the water.
5. Knead the dough for 5-10 minutes either by hand on the counter or with the dough hook attachment in a stand mixer. Add all-purpose flour a tablespoon at a time as needed until the dough is no longer sticky..
6. Form dough into a ball and turn into a greased bowl. Cover with plastic wrap and place in a warm spot. Allow to double in size (1.5 to 2 hours)..
7. Turn dough out onto floured counter top and seperate dough in half. Form each half into 2 balls. Let stand for 10 minutes..
8. Grease two 9"x5" loaf pans. Shape each ball into a loaf by flattening it out into a rectangle with a length of 9". Fold 1/3 of dough toward you, then fold another 1/3 away from you over the first 1/3. Pinch dough to close the seam. Place dough seam down into loaf pans..
9. Let dough rise in loaf pans until it starts to dome over. About 30-45 minutes. Preheat oven to 425°F..
10. Make one shallow cut lengthwise in top of dough with a serated knife. Turn oven down to 375°F and place loaf pans into oven on middle rack..
11. Bake for 30-35 minutes. Bread should be dark golden brown and should sound hollow when tapped on bottom. Let cool on racks for at least 3 hours before slicing..
12. Bread can be kept at room temperature for several days or wrapped in plastic and foil and frozen for up to 3 months..

Remove the pan from the stove and let it cool for a few minutes. Stir in the eggs and then transfer the whole mixture to a rectangular baking dish (or stuff it inside the turkey). Homemade Whole Wheat Bread that's exceptionally soft and tender, thanks to a touch of milk and olive oil. Lightly sweetened with honey or molasses. Made from a combination of all-purpose flour, oats, and whole wheat, this is a great American-style sandwich bread: high-rising, soft-textured, and mildly sweet.