"Working Towards Whole Wheat" Bread

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. A little whole wheat, a lotta white wheat, and a hidden fiber dose of Benefiber that no one can taste. 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

** Cook's note: this is my every day bread/dinner rolls recipe. It's not for a beginner bread maker because I'm assuming when giving directions that you are already familiar with the correct dough texture.  If you are familiar with what a good, plump, elastic ball of dough looks like, throw it all in the KitchenAid and let the machine do the kneading work while you do something else in the kitchen and go from there.

Ingredients:

• 2 cups 50/50 whole wheat/white flour
• 2 cups All purpose white flour
• 1/2 cup dry milk
• 1 Tbsp yeast
• 2 Tbsp Benfiber (optional)
• 1 tsp salt
• 2 Tbsp honey
• 1/3 Tbsp olive oil
• 1 egg, room temperature
• 1 1/2 cup warm water (80-- 100 degrees)

Directions:

Combine dry ingredients in standing mixer and mix for a few seconds to even distribute everything.  Add honey, oil, and egg. Mix until starting to combine. Add warm water and "knead" with dough hook for 10 minutes or until dough is smooth and elastic. If needed, can add a little water or flour to gain a plump but not sticky texture. Oil hands and smooth dough into ball. Wrap in plastic wrap and allow to raise 1.5-2 hours.  Shape and allow to rise another 45-60 minutes.  Bake at 375 degrees for 25-30 minutes or until nicely browned and bread sound 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