Half Whole Wheat Bread

Please excuse Ethan's shadow. He insisted on being a part of the photography process.

Back when I made all of our bread, this is the recipe I used. I'm hoping to be able to do it again, so today I pulled out the recipe and made a loaf. It's just a good as I remembered. Chewy, but not dense. Just a little bit sweet. And perfect for cutting sandwich slices.

This recipe is simple and has never failed me. Even the first time when I'd never successfully cooked with yeast before. So if you're afraid of bread, try this recipe.

Bread tips and information can be found here.

Half Whole Wheat Bread
Yield: 1 loaf

1 cup warm water (almost hot)
1 Tbsp milk
2 Tbsp oil
2 Tbsp honey
2 Tbsp brown sugar
1 tsp salt
2 tsp yeast
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour

1. Combine first 6 ingredients in a large mixing bowl.

2. Add flours and yeast, and knead until dough is smooth and elastic, about 10 minutes. Place dough in a greased bowl, turning to grease top. Cover with a towel or plastic wrap and let rise until doubled.

3. Punch dough down. Knead a few times until smooth and form into a loaf. Place in greased loaf pan and cover. Let rise until doubled, about 1" above top of a typical loaf pan. (It will rise a little more in the oven.)

4. Bake at 350 for 30-35 minutes. Allow loaf to rest in the pan for a few minutes, then remove to a wire rack and cover with a cloth to cool.