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At a time with highly processed foods readily available, it’s essential that we get in our daily servings of whole grains. According to MyPyramid.gov half your grain servings should be whole grains. Whole grains are high in fiber, niacin, iron, riboflavin, and thiamin and are a really good alternative to “white” bread. This recipe is a favorite of my family and we’ve made it for years.
1 C. + 2 T. hot water (105-115°)
3/4 t. sugar
2 1/2 t. yeast
Mix and set aside.
2 T. oil
2 T. honey
3/4 t. salt
2 1/2 C. flour (fresh whole wheat or a mix of white and wheat flours)
Mix and add yeast mixture. Continue adding flour if necessary to pull away from bowl. Put on board to knead. Use flour to keep from being too sticky, but use sparingly as not to make it too dry. Knead about 5 minutes, crossing the grains. Put in greased 8 1/2” X 4 1/2” loaf pan. Let rise about 1 hour. Bake at 350° for about 25 minutes.
Yield: one loaf