I make this bread about once a week or so, and it is by far the tastiest, most consistent multi-purpose bread I've ever made.
I even have the recipe memorized (don't worry, I'll double check after I type this!)--
You'll need:
-1 cup water (plus 4 tbsp if you're at high altitude like me)
-1 cup milk (plus 4 tbsp for high altitude)
-3 tbsp butter
-1/4 cup honey
-3 cups all purpose flour
-3 cups whole wheat flour
-2 tbsp (or packets) yeast
-2 tsp salt
-Shortening (for greasing bowls and baking pan)
Step by step:
1. Heat the water + milk + butter + honey on the stove using a candy thermometer. Stir occasionally. When the mixture reaches 125-130 degrees F, remove from heat. (You definitely don't want it hotter than this, or it could de-activate the yeast.)
2. In a large bowl, mix the all purpose flour, salt and yeast.
3. Add the heated liquid ingredients to the dry ingredients. Mix for a few minutes until evenly blended.
4. Begin adding the whole wheat flour. I usually add two cups straight away, then turn the dough onto a lightly floured surface and gradually add the third cup during kneading. Depending on where you live and what the weather is like, you may need more or less flour.
5. Knead for 5-10 minutes, until the dough is elastic and slightly sticky. (If the dough is too dry or stiff, the bread will likely be very dense.)
6. Separate the dough in half and place in two lightly greased bowls. Cover, then let rise for 45 minutes or so, until the dough looks about double in bulk. I usually leave my oven on "warm" while the dough is rising, and place the bowls on top or nearby.
Note: This is usually a good time to read or start watching a movie. You might want to try "Bright Star", if only because it's so gosh darn pretty. Seriously. Every scene is like a Vermeer painting.
7. Once the dough has risen, punch down and knead briefly, until pliable.
Now, I use a baking pan to make sandwich loaves, although you could also form the dough into artisan loaves. For sandwich bread, separate the dough into even sections (since I use a small pan, I divide into thirds). Roll each section of dough with a rolling pin until it forms a flat square or rectangle, then roll the flattened dough into a snug "jelly roll". Seal the seam by firmly pinching and patting the dough together.
(Before I started using the jelly roll technique, my bread was constantly filled with holes. And I don't mean little, delicate, lovely ones...I mean gaping craters, that made the bread almost impossible to use.)
7. Grease your baking pan(s). Place the rolled dough into the pan, seam side down. Let rise for about 30 minutes, or until the pan is pretty well filled. (If you don't have enough pans for all the dough, you can let the remaining dough rise again in the greased bowls.)
8. Bake at 400 degrees F for 15-30 minutes, depending on how dark you want the crust to be.
8. Let the bread cool COMPLETELY after removing from the oven. And I mean absolutely one hundred percent cool, no cutting. This is the only way to get that nice soft spongy interior--trust me, I've cut early and learned from my mistake.
9. Enjoy! I make three small loaves from this recipe. To keep them fresh, I wrap each in paper towel, then aluminum foil.
This bread is incredibly versatile, so I'll be experimenting by adding grains, nuts and fruits in the future--but of course, it's also amazing just the way it is. And also, with butter. And cinnamon sugar. Or peanut butter. Or with pasta, or grilled cheese and tomato...or basically, anything you can think of. It's just that good.
