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
- 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
- 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).
Originally published as Traditional Wheat Bread in Quick Cooking May/June 2000, p42
Reviews for Traditional Wheat Bread
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Reviewed Sep. 3, 2012
"yummy! tastes good for the whole family and even meets all of our diet limitations!"
Reviewed Jan. 28, 2009
"This bread is simple to make, and very good."