Bread recipe
The following was taken from the back of a 5# bag of King Arthur Whole Wheat Flour that I had no idea what else to do with. Hope you enjoy.
2 1/2 teaspoons instant yeast OR 1 packet active dry yeast dissloved in 2 tablespoons water
1 1/3 cups water
1/4 cup vegetable oil
1/4 cup honey, molasses, or maple syrup
3 1/2 cups whole wheat flour
1/4 cup nonfat dried milk
1 1/4 teaspoons salt
Mix all ingredients in a large bowl until the dough starts to leave the sides of the bowl. Transfer to a lightly greased surface, oil you own hands lightly. Knead dough for 6-8 minutes, or until it begins to become smooth and supple. Transfer the dough to a lightly greased bowl. Cover and allow to rise until puffy, although not necessarily doubled in size (about 60 minutes, depending upon the warth of your kitchen.
Transfer dough again to a lightly greased surface and shape into an 8 inch log. Place the newly formed log in a lightly greased 8 1/2 inch by 4 1/2 inch loaf pan, cover the pan loosely with lightly greased plastic wrap and allow the bread to rise for 1 hour (or until it's crowned about an inch above the edge of the pan--A finger that's pressed into the dough should leave a mark that rebounds slowly).
Bake in a preheated oven at 350 for 40 minutes, tenting it lightly with aluminum foil after 20 minutes. Test for doneness by removing it from the pan and thumping the bottom of the loaf (it should sound hollow).
2 1/2 teaspoons instant yeast OR 1 packet active dry yeast dissloved in 2 tablespoons water
1 1/3 cups water
1/4 cup vegetable oil
1/4 cup honey, molasses, or maple syrup
3 1/2 cups whole wheat flour
1/4 cup nonfat dried milk
1 1/4 teaspoons salt
Mix all ingredients in a large bowl until the dough starts to leave the sides of the bowl. Transfer to a lightly greased surface, oil you own hands lightly. Knead dough for 6-8 minutes, or until it begins to become smooth and supple. Transfer the dough to a lightly greased bowl. Cover and allow to rise until puffy, although not necessarily doubled in size (about 60 minutes, depending upon the warth of your kitchen.
Transfer dough again to a lightly greased surface and shape into an 8 inch log. Place the newly formed log in a lightly greased 8 1/2 inch by 4 1/2 inch loaf pan, cover the pan loosely with lightly greased plastic wrap and allow the bread to rise for 1 hour (or until it's crowned about an inch above the edge of the pan--A finger that's pressed into the dough should leave a mark that rebounds slowly).
Bake in a preheated oven at 350 for 40 minutes, tenting it lightly with aluminum foil after 20 minutes. Test for doneness by removing it from the pan and thumping the bottom of the loaf (it should sound hollow).