I found this recipe on the back of a 5 lb bag of Bob’s Red Mill White Whole What Flour. I tried both loaf sizes and found the 1 lb loaf worked the best, the larger 1½ lb loaf rose taller than many of my 2 lb loaves and baked onto the machine’s ceiling/window (fun chipping that off!). The smaller loaf baked perfectly and is the right size for sandwiches. This bread recipe could become my go-to recipe. It is moist, tender and has a lot of flavor from the molasses. Don’t leave the vital wheat gluten out, whole wheat breads really need the extra help it gives! It is all the difference between soft bread and dry peasant bread….
Did I mention the bread is kid and whole wheat-phobic friendly? Let your bread machine do the work, let it fill your house with the aroma of fresh bread!
White Whole Wheat Bread
- 1 cup water (around 80°)
- 1½ Tbsp vegetable oil
- 2 tsp molasses
- 1 Tbsp + ¾ tsp granulated sugar
- 1 Tbsp + ¾ tsp dry milk powder
- 1 Tbsp Vital Wheat Gluten Flour
- 1 tsp fine sea salt
- 2½ cups white whole wheat flour
- 2 tsp active dry yeast
Add ingredients in order of bread machine’s directions (mine is liquid to dry, with yeast on top). Set for whole wheat cycle, 1 lb loaf, medium crust.
When baked remove, knock out on a cooling rack, let fully cool before slicing. Store wrapped.
Makes one 1 lb loaf.
Making a tasty sandwich….