Don, I have made this WW Bread recipe and for about 20 years; I love it fresh out of the oven or toasted for breakfast. I think it has the right balance of flavors and texture for a whole wheat bread, and also easy to make. PS (I've always used honey when making this recipe.) WHOLE WHEAT BREAD(makes 2 loaves) 5 1/2 cups whole wheat flour, divided use 1 tsp salt 2 pkgs dry yeast1 1/4 cups milk 3/4 cup maple syrup or honey (or a mixture of both) 1/3 cup oil 2 eggs melted butter Mix the first 2 1/2 cups of flour, salt, and yeast together; set aside. In a saucepan, heat to 120-130 degrees F, the milk, syrup or honey, and the oil. Add 2 eggs to the liquid. Then add the liquid mixture to the flour-yeast mixture and mix well. Stir in the remaining 3 cups flour. At this point, the batter does not have to be kneaded. Cover the bowl and place in warm spot to let rise and double in bulk (about 1-2 hours). Turn dough out onto a lightly floured surface, punch down and knead for a few minutes, adding flour if dough is too sticky. Shape into loaves-any shape-or use loaf pans that have been greased. Cover and let rise until doubled. Brush tops with melted butter and bake in 375 degree F oven for 25-35 minutes or until they test done. Cool on wire racks.
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