I’ve never heard anyone say that they don’t like homemade bread. I mean really, who doesn’t love warm bread fresh from the oven?! Especially after the wonderful aroma has escaped your oven and filled the air! It’s almost impossible to wait until the bread is cool enough to cut before you eat it. But your patience pays off when you finally get to sink your teeth in and taste a perfectly baked piece of fresh homemade bread. I am no exception. I LOVE homemade bread! I most frequently make whole wheat bread. I’ve tried a few homemade whole wheat bread recipes and I have discovered a favorite. I needed a recipe that could be made in something smaller than a Bosch mixer because I donn’t have one (or the room to store it). And I didn’t want to knead the bread for a long time by hand (yes, I’m a whimp!). When a friend gave this recipe to me, I fell in love with it. I can easily make two loaves with one batch and do all of the mixing in my KitchenAid mixer. And the texture just turns out beautiful, not too airy and soft, not too dense and dry. If you don’t have a KitchenAid, you can easily make this bread using a bowl, a spoon and good old fashioned elbow grease!
Just a little fact: I use hard white wheat and grind it in batches of about 16 cups at a time.
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- 2 1/2 cups water, very warm
- 1/4 cup honey (sugar can be substituted)
- 1 Tbsp. yeast
- 4 tsp. salt
- 1/4 cup oil
- 3 1/2 cups whole wheat flour
- 2 cups enriched white flour
- Pour water, honey, yeast, salt and oil into a Kitchen Aid mixer bowl. Begin mixing using the cookie paddle. Mix until blended.
- Let yeast mixture rest for about two minutes until foamy.
- Mix on low to medium speed. Gradually add whole wheat flour first, then enriched white flour. As the dough thickens, switch from the cookie paddle to the dough hook.
- Continue mixing on medium speed (3 or 4) for 7 minutes.
- Add more white flour by tablespoon if needed until the dough is cleaned from the edges and bottom of the bowl while mixing.
- Turn the mixer off, raise and remove the hook.
- Cover the dough with a clean dry towel and let rise for 30 minutes.
- Grease two loaf pans.
- Pour the dough onto a slightly oiled counter.
- Divide the dough in two even balls.
- Knead or pound out any air bubbles. Form the dough into two loaves and place each loaf in a pan.
- Preheat oven to 350 degrees. Let the loaves rise until the dough in the center of each loaf is about 1/2" above the top of the pans.
- Bake 27-30 minutes until golden brown.*
- After removing pans from oven immediately and carefully remove the bread from the pans and place on a clean, dry towel to cool.
- While still hot, brush the top with butter.
- Store in an airtight bag.
- When switching from the cookie paddle to the dough hook it helps to moisten your fingers with a little oil to remove the dough from the paddle. This prevents the dough from sticking to your fingers.
- *Bread is fully baked when the internal temperature is 180 degrees. You can use an instant read thermometer to check the temperature before removing the bread from the oven.
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