Ever wanted in a loaf of wheat bread the health benefits of wheat but the airiness of white all-purpose flour?
By using both wheat and white flours, the bread takes on the best attributes of both types of bread!
The hardest part for me when making yeast breads (like this wheat bread) is the rising time. Not that I’m generally an impatient person, but patience is definitely a virtue!
- 5 teaspoons yeast
- ¼ cup warm water
- 1 teaspoon granulated sugar
- 2 cups warm water
- 1 tablespoon salt
- ½ cup honey
- 1/3 cup canola oil
- 2½ cups all-purpose flour
- 4½ cups wheat flour, divided
- Combine yeast, ¼ cup warm water, and sugar. Stir. Set aside.
- In a large mixing bowl, combine 2 cups warm water, salt, honey, and oil.
- Add yeast mixture to honey mixture and stir together with a large spoon.
- Add 2½ cups all-purpose flour and 1 cup wheat flour.
- With electric mixer, mix dough until it is stretchy, for about 2 minutes.
- Add 2 cups wheat flour stirring with a large spoon.
- Knead only enough of the remaining 1½ cups wheat flour to form a soft ball.
- Place dough in a large bowl. Cover with plastic wrap.
- Let rise until double.
- Preheat oven to 350°.
- Spray 2 large or 3 medium bread pans with vegetable spray.
- Divide dough into equal segments. Shape into logs to fit in bread pans.
- Let rise until double again.
- Bake at 350° for 35-45 minutes, depending on the size of the bread pans.
- Remove from pans onto cooling rack. Cut when completely cool.