I call this my "Working Towards Whole Wheat" bread because it's got some whole wheat in it but it's still "white" enough to please the non-whole wheat fans like kids...or Gene. :-) Personally, I love whole wheat bread, pancakes,etc. Love the sweeter, toothier texture, but not everyone does. This is a nice compromise. And then it's an easy transition to a little more whole wheat every couple of weeks and a little less white flour. Sometimes healthier eating habits are more about compromise than starting cold turkey eating the things we know we're supposed to while whining in our hearts that we want the old ways. Tastebuds can be retrained.
"Working Towards Whole Wheat" Bread
Recipe by Glenna Anderson Muse
Makes 1 large loaf or 2 smaller loaves, approximately 16
- 2 cups whole wheat flour (I prefer whole wheat made from white wheat from War Eagle Mill)
- 2 cups All purpose white flour
- 1/2 cup dry milk
- 1 Tbsp yeast
- 1 tsp salt
- 2 Tbsp honey
- 1/3 Tbsp olive oil
- 1 egg, room temperature
- 1 1/2 cup warm water (80-- 100 degrees)
1) Add yeast and honey to warm water and allow to proof (let yeast begin to bubble up) for a few minutes to make sure yeast is good.
2) Stir together both flours, dry milk, and salt. Set aside.
3) In standing mixer with paddle, mix together water/yeast/sugar mixture plus honey, olive oil, and beaten egg. Change to dough hook. Add flour mixture and knead until dough is smooth and elastic, at least 5 minutes. Can turn out onto floured cabinet and knead by hand if desired.
4) Place in greased bowl, cover with kitchen towel, and allow to rise 1 hour or until doubled in bulk. Punch down. Form into dinner rolls or loaf of bread, placing into appropriate pan. Allow to rise another hour or until double again.
5) Pre-heat oven to 350 degrees. Bake for 20-25 minutes for rolls or 30-35 minutes for loaf or until nicely browned and sounds hollow when tapped.
Nutrition per 1/16 slice or roll of recipe: Calories: 160; Protein: 5; Carbs: 28; Fat: 2; Fiber: 4; Weight Watchers Points: 4