Monday, October 1, 2012

Soft Half Whole Wheat Bread

A slightly sweet, soft, healthy half-whole-wheat bread. Delicious!
1 cup warm water (110-115 degrees F)
1 tablespoon milk
2 tablespoons oil
2 tablespoons honey
2 tablespoons brown sugar
1 teaspoon salt
1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
2 1/2 teaspoons active dry yeast
1. Combine first 6 ingredients in a large mixing bowl; stir.
2. Add flours and yeast, and knead until dough is smooth and elastic, about 10-15 minutes. Place dough in a greased bowl, turning once to grease top. Cover with a clean towel and let rise until doubled, about 60-90 minutes.
3. Punch dough down; let rest 10 minutes. Form into a loaf, place in greased loaf pan and cover.  Let rise in a warm place until almost doubled in size, about 30-45 minutes.
4. Bake at 350 degrees for 30-35 minutes. If loaf starts browning too soon, lightly lay a piece of foil on top of the loaf to prevent too much darkening.
5. Remove bread from oven and allow to rest in pan for a few minutes. Remove to a wire rack and cover with a cloth. Slice and enjoy while still warm!  Leftover bread can be stored in an airtight bag or frozen until needed.

1 loaf



  1. hi mary this bread is 'rising' as i type. i put rising in quotes because it hasn't actually risen. i was wondering if this is because i didn't proof the yeast first? it didn't specify to do this in your instructions so just wanted to clarify. i know i can go ahead and bake it it just won't be as fluffy. wanted to know if you had any thoughts. ruth

    1. Sorry I just now saw this comment. No it doesn't need to proof, so I'm not sure what happened with yours not rising well ... I always let it rise in my oven (which I turned on to 400 for 1 minute, then turned off).