Description
An easy kid-friendly wheat sandwich bread, especially easy if you have a mixer with a dough hook. My picky kid even eats the crust!
Ingredients
- 1 ½ cups warm water (110 degrees F/45 degrees C)
- 1 tablespoon brown sugar
- 2 (.25 ounce) envelopes active dry yeast
- 2 cups all-purpose flour
- 4 cups whole wheat flour
- ⅓ cup packed brown sugar
- 2 teaspoons salt
- ⅓ cup vegetable oil
- ½ cup milk, room temperature
Instructions
- Measure the water into a large bowl
- or the bowl of a stand mixer and stir in 1 tablespoon of brown sugar. Sprinkle the yeast over the top and set aside until foamy
- about 10 minutes.
- Add 1 cup of the all-purpose flour and 3 cups of whole wheat flour to the bowl along with the brown sugar
- salt
- vegetable oil and milk. Mix on low speed to blend ingredients. Continue to mix on medium speed
- adding the rest of the flour 1/2 cup at a time
- until the dough clings to the hook and cleans the sides of the bowl. You may not need to add all of the flour. Mix on medium speed for about 5 minutes. Oil the bowl and turn the dough to coat. Cover loosely and set aside to rise until doubled
- about 1 hour.
- Punch down the dough and place on a floured surface. Divide into two equal portions and use a rolling pin to roll each one into a rectangle that is about 16×8 inches. Be sure to press out all of the air bubbles. Roll the rectangles into loaves and pinch the seam together.
- Place loaves seam side down into greased 9×5 inch loaf pans. Cut a few slits across the top of each loaf using a sharp serrated knife. Set aside to rise until your finger leaves a dimple when you press into a loaf
- 30 to 45 minutes. Preheat the oven to 400 degrees F (200 degrees C).
- Bake the loaves for 15 minutes in the preheated oven
- then reduce the temperature to 350 degrees F (175 degrees C). Bake for an additional 30 minutes
- or until loaves are deep brown. Remove from pans to cool on a wire rack.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 2 hrs 45 mins
Servings: 24