Whole Wheat Bread

Name: Whole Wheat Bread
Prep time: 20 min
Cook time: 45 min
Yield: 2 loafs
Ingredients: 2-1/3 cups warm water; 1 ½ tbsp instant yeast; ¼ cup honey; 4 tbsp unsalted butter; 2 ½ tsp salt; ¼ cup rye flour; ½ cup toasted wheat germ; 3 cups Whole Wheat Flour; 2 ¾ cups plain flour

Servings

Prep

20 min

Cook

45 min

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Ingredients

Whole Wheat Bread

CourseBreakfast and Brunch

Servings	Prep Time
2 loafs	20 min

Cook Time

45 min

Servings	Prep Time
2 loafs	20 min

Cook Time

45 min

Whole Wheat Bread

CourseBreakfast and Brunch

Servings	Prep Time
2 loafs	20 min

Cook Time

45 min

Servings	Prep Time
2 loafs	20 min

Cook Time

45 min

Ingredients

2-1/3 cups warm water
1 ½ tbsp instant yeast
¼ cup honey
4 tbsp unsalted butter
2 ½ tsp salt
¼ cup rye flour
½ cup toasted wheat germ
3 cups Whole Wheat Flour
2 ¾ cups plain flour

Servings: loafs

Instructions

In the bowl mix the water, yeast, honey, butter, and salt with a rubber spatula. Mix in the rye flour, wheat germ, and 1 cup each of the whole-wheat and all-purpose flours.
Add the remaining whole-wheat and all-purpose flours, knead until the dough is smooth and elasti. Transfer the dough to a lightly floured work surface. Knead so that the dough is soft and smooth.
Place the dough in a very lightly oiled large bowl; cover with plastic wrap. Let rise for about 1 hour.
Heat the oven to 375 degrees. Divide the dough into two equal pieces. roll the dough firmly into a cylinder, pressing down to make sure that the dough sticks to itself. Place each cylinder of dough in a greased 9 by 5-inch loaf pan.
Bake for 45 minutes. Transfer the bread immediately from the baking pans to wire racks; cool to room temperature.