My “Go-To” Half Whole Wheat Bread Recipe

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8.5 oz hot water (1c + 1tbsp)
3 tbsp honey (optional)
1.5 c white flour (or bread flour)
1.5 c whole wheat flour
1.5 tbsp dry milk
2 tbsp butter
2 tsp active dry yeast

1. Add ingredients into your bread maker in the order that the manufacturer suggests. For a more sandwhich-y bread, leave out the honey- for sweeter, add it back in.

2. For Bread: set to whole wheat and walk away!

3. For Yummy Rolls: set to dough setting. When done, divide into as many rolls/breadsticks/etc… that you want and let rise in a draft-free, warm area until double in size- this takes a bit longer with the whole wheat than white bread. Allow up to 1.5 hours depending on how warm your rising space is. Bake 10-15 minutes until yummy and golden brown.

4. For Rosemary Rolls: Use the honey. Follow directions #3. Divide into 1.5- 1.75oz rolls (I use a scale). This should make 12-14 rolls. Place about a 1/4 inch apart in circles in a greased spring-form cake pan. Let rise until at least double in size. Use pastry brush to apply melted butter over the tops and sprinkle with sea salt and chopped rosemary (about 2 fresh springs). Bake. Paint with butter when done if desired.

Notes: The key seems to be allowing adequate time and a warm enough space to rise. I turn on the oven and place the pan on top of the handle of my cast iron skillet on top of the stove. That allows air flow underneath and above. I cover with a dishcloth to keep any draughts out.

Chrissy Leiberan-Titus writes for Muse of the

Posted in 1Radical Homemaking and tagged , .