Since I switched to whole grains, I have been making our bread. It’s easy and cheaper than buying the GOOD, whole grain bread (the bread that – at least at my grocery store – is over $4 a loaf).
I’ve tried many recipes and the following one, which I adapted from this bread machine recipe, is by far my favorite.
And Hubby’s favorite.
And the kidlets’ favorite.
If I let the dog eat it, I’m sure he’d give it five stars too.
It’s GOOD, y’all.
Recipe: Whole Wheat Bread – Bread Machine Version
Summary: Delicious, light, healthy bread that turns out beautifully EVERY time.
- 1-1/2 cup plus 2 tablespoons Water
- 3 tablespoons Milk (whole, 2%, almond — whatever you prefer)
- 2 tablespoons Virgin Coconut Oil (slightly warmed so it is in its liquid form)
- 2 teaspoons Salt
- 1/4 C Raw Honey
- 4-1/4 cups Whole Wheat Flour
- 4 TB Ground Flax Seed
- 2 teaspoons Active Dry Yeast
- Place ingredients in bread pan in order listed or according to machine’s directions.
- Add the yeast at the end, making a small “well” with your finger and then pour the yeast in that well.
- Use the Whole Wheat setting on your machine and set the machine for a 2 pound loaf. If your machine gives you the option, set your preferred crust (I use “light”).
Coconut Oil solidifies around the 76 degree mark; place a small amount in a ramekin or short cup and then set that item in a bowl of warm water; within a few minutes, it will have returned to a liquid/oil state.
If you don’t have or can’t find Coconut Oil, 1st Cold Pressed Olive Oil is a good substitution.
If you’re nervous about making a 100% whole wheat loaf, you can use the following ratio (I use this from time to time): 2 and 1/4 Cups of Whole Wheat Flour / 2 Cups Bread Flour.
Linked with Whole Wheat Round-Up at Eat At Home.