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Classic Whole Wheat Bread recipe

2 servings

Ingredients:

2 tablespoons white sugar

1 tablespoon active dry yeast

3/4 cup warm water

1/4 cup milk

1 tablespoon vegetable oil

1 cup whole wheat flour

2 cups all-purpose flour

1 teaspoon salt

1 egg, beaten

Instructions:

In a small mixing bowl, dissolve the sugar and yeast in warm water.

Let stand until creamy, about 10 minutes.

In a large mixing bowl, combine the yeast mixture with the milk, vegetable oil, whole wheat flour, 1 cup of the all-purpose flour and the salt; beat well.

Add the remaining flour, 1/2 cup at a time, stirring well after each addition.

When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes.

Oil a large bowl, place the dough in the bowl and turn to coat with oil.

Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

Grease two 8x4 inch bread pans.

Deflate the dough and turn it out onto a lightly floured surface.

Divide the dough into two equal pieces and form into loaves.

Place the loaves into the pans.

Cover with a damp cloth and let rise until doubled in volume, about 40 minutes.

Meanwhile, preheat oven to 400 degrees F (200 degrees C).

Brush the risen loafs with lightly beaten egg.

Bake at 400 degrees F (200 degrees C) for 30 minutes, or until the bottom of the loaf sounds hollow when tapped.