Tasty Baking

I love to bake. Unfortunately, I am generally more successful at other sorts of cooking due to my apparent inability to avoid tinkering with recipes. Baking does not lend itself to this as easily. I therefore appreciate recipes that are simple enough that my inner urge to invent new variations is either unaroused or, if awakened, not detrimental. My scone recipe is a notable example.

This recipe for whole wheat bread, courtesy of a friend, will be familiar to most of my readers but this is a fabulous bread recipe which meets these requirements.

1/2 cup honey
1 cup milk
2 cups boiling water
2 tbsp yeast
2 tbsp oil
4 cups whole wheat flour
4 cups all-purpose flour
1 tsp salt

Mix together honey, milk and water until dissolved. Sprinkle yeast on top and let sit until bubbly. Add oil, salt and half of the flour. Gradually mix in the remaining flour. Knead and let rise 1 hour. Punch down and reshape into pans. Let rise until double. Bake at 350 degrees 30-35 minutes.

I make this in my bread machine so I halve the recipe and bake it in the oven. So if some of the instructions don't make sense to some of the more experienced bread makers out there, that is why. I plan on adding wheat germ or cooked barley next.