Tasty Tuesday - Homemade Bread

I’ve wanted us to eat more whole wheat for ages, but J wasn’t exactly on board. I’d go through phases where I’d use it for awhile, then get tired of hearing, “Yeah, it’s really good, except for the whole wheat flour.” And so, I’d go back to my refined white flour baking for awhile again.

Then, I discovered WHITE whole wheat flour. It has just as many whole grains as the whole wheat flour you are more used to, but it’s a different grain. The commonly known “whole wheat flour” is from RED whole wheat, where this other delicious flour is from WHITE whole wheat.

Once I switched to using the white whole wheat flour my DH’s grumbling pretty much subsided. (Sometimes he still must protest just for the sake of protest.)

I now use it in place of whole wheat flour in all the recipes that call for it, and I can use it in place of refined white flour almost all the time. (Although sometimes I up the liquid/fat a bit to help keep it moist.) For cookies, muffins, bread and rolls I use my white whole wheat flour, or a combination of it and refined flour/bread flour. And of course, I still use my bread flour/ cake flour/ refined white flour for those special delicious deserts where – lets face it – we’re not exactly worried about health anyway.

Here’s the recipe I’ve been using to bake our bread for a few months now. This is a great recipe, because with the milk it keeps for a really long time. I’ve also made it without the butter (on accident of course!) but it was still very good.

It’s an easy recipe – especially if you have a bread machine – and if you don’t then you should beg someone to buy you one be able to Google the conversion of how to make bread without a bread machine and do the steps yourself in an upright mixer.

White Whole Wheat Bread

1 ¼ c. whole milk (you can use less fat, but it might not keep as long)
2 T. melted butter (or olive oil)
3 c. white whole wheat flour
2 T. raw honey (you can use your honey bear, but the raw stuff is DELISH)
1 ½ tsp. salt
2 tsp. yeast


Put ingredients in bread machine in order recommended by manufacturer. Press dough cycle.

Grease bread pan. Punch bread down, form into a loaf and let rise in pan (in a warm spot) for about 30 minutes.
Bake at 350 degrees for 25 minutes.
Let cool on a wire rack for 10 minutes. Then, remove from pan and cool on rack.
Slice and store for sandwiches, toast, and everyday bread.

I also divided it into 8 rolls a few weeks ago and made hamburger buns out of this dough. (Although, I did add a little water to the dough and adjusted the water/milk combo to equal 1 1/4c. in order to help make the dough a little less moist to stand up to being buns.)