This bread is so wonderful.
It's easy to make, has a beautiful color due to the addition of whole wheat flour, and it holds up well for peanut butter toast.
Can I get a yes please?
- 2 Tbsp. water, warm
- 1 envelope active dry yeast
- 2 cups whole wheat flour
- 1 cup white flour
- 2 tsp. salt
- 2 Tbsp. molasses
- 1 cup water, warm
- Mix the 2 tablespoons of water and the yeast together in a small or medium-sized bowl. Let the mixture sit for about five minutes.
- Mix the flours and salt together in a large bowl. Form a well in the middle and set aside.
- After the five minutes are over, add the molasses and cup of water to the yeast mixture. Stir well.
- Pour the molasses/yeast mixture into the well of flour.
- Stir the liquid in the well, slowly incorporating the flour. Continue stirring until a ball of dough is formed. If necessary, knead the dough in the bowl to incorporate the remaining flour.
- Add a dusting of whole wheat flour over the dough.
- Place a towel over the bowl and let rise until doubled, about 2 hours.
- After the dough has doubled, grease a regular bread pan. Lift the dough from the bowl and form it into a log with your hands.
- Carefully place the log into the greased bread pan and cover with greased plastic wrap. Let rise for about two hours more.
- When the two hours are up, preheat the oven to 350.
- Bake for 40 minutes, remove the bread from the pan, and make for another 10 minutes (or until a toothpick comes out clean.
- Let the bread cool before slicing.
Recipe adapted from The Little House Cookbook.