Source: Farberware Cookbooks

Whole Wheat Bread
This bread will go perfect with any meal!
Serves: varies
Prep Time: 20 minutes
Cook Time: 45 minutes


1 1/4 ounce package active dry yeast (package)
1/4 cup water, warm
1/4 teaspoon sugar
2 cups all-purpose flour
1 cup whole wheat flour
2 tablespoons nonfat dry milk, solid form
2 teaspoons salt
3/4 - 1 cup water, warm
2 tablespoons honey
2 tablespoons butter or margarine, melted

Dissolve yeast in 1/4 cup water and stir in 1/4 teaspoon sugar. Allow mixture to stand in a draft-free place while you assemble all the other ingredients.*

Place dough hooks on the mixer. Combine the dry ingredients in a large mixing bowl, remove and reserve 1/4 cup. Add the yeast mixture and remaining ingredients to the bowl, except the reserved 1/4 cup of flour. Start mixing on the lowest speed and move up to the highest speed as the flour becomes incorporated. Move the mixer bak and forth through the dough and occasionally in a circular motion to knead the dough fully. Add some of the reserved flour to the dough, if needed, to form a ball. Dough will become heavy, so it may be necessary to secure the bowl with your hand.

Knead for 2-3 minutes until the dough forms a ball.

Remove dough from the bowl. If it is sticky, sprinkle a small amount of the flour on a clean, dry board and knead it until dough becomes smooth. Place dough in an oiled bowl and turn it to coat all sides. Cover bowl with a clean, dry towel and allow to rise for 1 hour or until it has doubled in bulk.

Punch the dough down and shape it into a loaf and place in a greased 8-1/2" x 4-1/2" x 2-1/2" loaf pan. Cover. Let rise in a warm draft-free place for 1 hour or until it rises over the top of the pan.

Bake at 375 degrees for 35-45 minutes. Remove from pan immediately and cool on a rack.

Recipe cannot be doubled

*The yeast should bubble and grow. If it does not, begin again.