Traditional Wheat Bread Recipe

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When we moved to Seattle, a wonderful lady in our neighborhood, Gloria Rose, took me under wing and shared many fabulous recipes with me. This recipe of her's became a favorite of my family's.—Kelly Jo Yaksich, Bennington, Nebraska

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Traditional Wheat Bread Recipe

Prep: 35 min. + rising Bake: 35 min.

Yield: 48 Servings

35 35 70

Ingredients

3-1/2 to 4 cups bread flour
2-1/2 cups whole wheat flour
2 tablespoons active dry yeast
1 tablespoon salt
1 cup water
1 cup milk
1/2 cup honey
3 tablespoons butter
1 egg
All-purpose flour

Directions

In a large bowl, combine 2 cups bread flour, 1 cup whole wheat flour, yeast and salt. In a small saucepan, heat the water, milk, honey and butter to 120°-130°. Add to dry ingredients; beat just until moistened. Add eggs; beat until smooth. Stir into the remaining whole wheat flour and enough remaining bread flour to form a stiff dough.
Turn onto a surface lightly dusted with all-purpose flour; knead until smooth and elastic, about 8-10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Punch dough down; let rest for 10 minutes. Turn onto a lightly floured surface; divide into thirds. Shape each into a loaf. Place in three greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 45 minutes.
Bake at 350° for 35-40 minutes or until golden brown. Cover loosely with foil if tops brown too quickly. Remove from pans to wire racks to cool. Yield: 3 loaves (16 slices each).

Quicker: Bread Machine Wheat Bread

Nutritional Analysis: 1 slice equals 78 calories, 1 g fat (1 g saturated fat), 7 mg cholesterol, 159 mg sodium, 15 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Traditional Wheat Bread in Quick Cooking May/June 2000, p42