This is a wonderful and EASY bread recipe.
Try to use all organic ingredients if possible, the quality and nutrition value will be better but I know some people do not have organic stores close by. After making this bread I'm not sure I will ever buy store sandwich bread again. This recipe makes 2 loafs, the bread freezes great!
- 8 to 8-1/2 cups whole wheat flour
- 4 1/2 tsp quick-rise yeast (or 2 envelopes)
- 2 1/2 tsp fine sea salt
- 1 1/2 cups skim milk
- 1 1/2 cups water
- 1/4 cup honey
- 1/4 cup oil
Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes (NOTE - I kneaded about 2 minutes). Cover kneaded dough and let rest 10 minutes.
Divide dough in half. Roll each half to 12 x 7-inch rectangle. Beginning at short end of each rectangle, roll up tightly as for jelly roll. Pinch seams and ends to seal. Place, seam sides down, in 2 greased 8-1/2 x 4-1/2-inch loaf pans. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 60 minutes.
Bake in preheated 375oF oven for 35 to 45 minutes or until done (NOTE - Mine took about 30 minutes). Remove from pans; let cool on wire racks.