I have stumbled upon what I believe is the best whole wheat bread recipe EVER! I just can’t resist sharing it with all of you! (Sorry about the low quality of the picture, I think I’m just going to have to break down and get a new camera).

Homemade Whole Wheat Bread

Ingredients:

1 package of rapid rise yeast, or 2 1/4 tsp. of yeast
1 teaspoon white sugar
1/2 cup warm water (100 degrees F)
1 can of evaporated milk (12 oz.)
1/4 cup water
1/4 cup butter
1/4 cup brown sugar or honey (or you could use Stevia if you know the right conversion ratio)
2 tsp. salt
2 cups whole wheat flour
2 more cups whole wheat flour (see the directions)
1 cup of white flour (I bet you could use all whole wheat flour if you wanted to)

Directions:

1. Dissolve the yeast and 1 tsp. of sugar in the 1/2 cup of warm water. Make sure that the yeast starts to foam. If it does not foam within 5-10 minutes, then throw it out and try again. Make sure that the water is not TOO hot.

2. Combine the milk, 1/4 cup of water, butter, brown sugar or honey, salt, and the first two cups of whole wheat flour in a mixing bowl (I used a dough hook to mix it all). Mix in the yeast mixture and let it sit for 10-15 minutes.

3. Add the rest of the flour and let the dough hook do its job! When you see that it is all sticking together and forming a clump that is going around the mixing bowl, let it keep going another few minutes.

4. Cover the mixing bowl with a damp towel or saran wrap and let rise until it has almost doubled in size. (This should take about 45 minutes).

5. Punch down the dough and divide it in half. Form each half into a loaf and put it in a buttered (or sprayed) 9×5 bread pan. Cover the pans again with a damp towel or saran wrap and let it rise one more time (about 30-45 minutes).

6. Preheat your oven to 375 degrees. Place a small pan of water on the bottom rack of the oven.

7. Bake your loaves for about 25 -35 minutes (I took mine out after 25 minutes and it was great) until the top of the loaves are golden brown.

8. ENJOY!!

This recipe is adapted from this recipe HERE.

I’m still working on making it come out prettier. Any suggestions??