Healthy Bread

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I would like to tell you about the great bread I made recently; the same as I had with my skillet breakfast yesterday morning. I  have just started making bread; so if I can do it, anybody can. The following is my account of the second addition of my bread baking experience.

2 pkgs active dry yeast                          1 cup warm water (110-115 degrees)

1 cup warm milk (110-115 degrees)      1/3 cup honey

2 eggs                                                     5 1/4 -5 ½ cups whole wheat  flour, divided

2 teaspoons salt                                     ¼ cup shortening

I adapted a recipe that I found on a bag of Kroger whole wheat flour. Having already used up said flour; I used from a bag of Ultragrain brand White Whole Wheat that I found at Walmart. It is real unbleached whole wheat flour and I really like it; it seems to be lighter than any other whole wheat flour that I have used. I really think that most people who do not like whole wheat would like it. This recipe makes two regular loafs or you can make one loaf and twelve nice sized rolls.

I dissolved the yeast in the warm water; let it proof or grow for about ten minutes. I then added the warm milk, honey,eggs and three cups of flour and yeast mixture to a mixing bowl. NOTE:  I substituted 1/2 cup of oat bran and 1/2 cup of ground flax seed for one cup of the flour. NOTE # 2 Be sure to warm milk to 180 degrees ( scald ) then let it cool to 110-115 degrees before adding to yeast mixture; otherwise the milk can inhibit the growth of the yeast. I mixed it in an electric mixer for three minutes; let the sponge rest for thirty minutes. Then I added the salt, adding more flouer, gradually adding the shortening at the end. My goal here was to add enough flour that the dough would cease to be sticky. If your mixer has enough power use a dough hook and knead for 12-13 minutes. I did mine partially with the mixer and partially by hand; adding only the flour I needed to be able to knead it. Oil a bowl, put in dough, turn it to coat top of dough. Cover and let rise in an 80 degree environment until doubled. Punch down, let it rise again. Punch down, separate as to what you are making , loafs or rolls. Cut in half for loafs, form into a loaf shape putting any seam to the bottom and putting into a greased 9 x 5 loaf pan. Cover and let rise again until doubled. Place in a preheated 400 degree oven for ten minutes, then reduce to 375. Bake another 25-30 minutes. Remove from pan and cool on a cooling rack. If making rolls cut into halves, then fourths and keep dividing until you get the desired number of rolls. Form into a ball, put on a baking pan, cover and let rise, bake, check after ten minutes.


These were good, they rose well and had a good taste and you control what goes in them. You can’t do that when you are buying bakery bread.The loaf makes excellent toast, I haven’t tried it in a sandwich yet but it should do very well. The rolls were very light, would go with anything that regular rolls would. There are no ingredients in this that you can not pronounce. As I did; you can customize as you wish. I ate a couple of the rolls with a slice of ham with some mustard and they were yummy.

Thanks for visiting, you are always welcome here. May you and yours have a healthy and happy day.       David Johnson

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