Wanna Be Bread Bakers...
I forgot to post the wheat bread recipe the other day so I here it is. It's extremely easy and you really can't screw this up unless you don't knead the bread the way it says to. Having a themometer really helps so that you don't have the water too hot thus killing the yeast.

Honey Whole Wheat Bread
Yield: 2 loaves
1 pkg. active dry yeast
1 1/2 cups water, 105-115F
2 eggs
1/4 cup honey
2 tsp salt
1/4 cup shortening, melted
2 cups whole wheat flour
4-41/2 cups bread flour or all-purpose flour

Dissolve yeast in water in a large mixing bowl; let stand for five minutes. Add the next 4 ingredients. Stir in whole wheat flour; beat well. Stir in bread flour to make a smooth dough. Turn onto floured board; knead 10 minutes adding flour as needed. Turn into clean, greased bowl; let rise on hour until doubled in size. Shape into two loaves. Place into greased pans; let rise utnil doubled. Bake at 375F for 30-35 minutes or until golden.

I wanted to comment on the ingredients that I used. I had just enough freezer burned whole wheat flour to do the 2 cups, but I also had some bread flour too. So I used the 2 cups of wheat flour, 2 cups of bread flour and 21/2 cups all-purpose flour.

The melted shortening grossed me out but I did have some and used the non-transfat stuff. It's only 1/4 cup so I did use it. When I greased the bowl for the first rising I used olive oil. I like that insead of canola oil.

So there is a pretty simple Whole Wheat bread for a beginner or a rusty bread baker like myself. This recipe came from The Best of Honey Recipes by Beatrice Ojakangas