Whole Wheat Bread

I am "teaching" a cooking class at my house, and the last lesson was on making bread. I made whole wheat bread to share, and also made some to demonstrate. This is a picture of a loaf, as well as 4 slices. The two slices on the top are made with 100% hard red wheat, and the two on the bottom are made with 100% hard white wheat. The red wheat creates a much denser loaf with a slightly nutty flavor. The white wheat bread is very mild, and tastes more like white bread, but with the benefit of 100% whole wheat bread.

I grind my own flour, and then made the bread with the fresh ground flour.

The recipe is from a bread handout off of everydayfoodstorage.net

EZ Wheat Bread recipe

1 1/4 cup warm water
1 Tblsp active dry yeast
1/4 cup honey or 1/3 cup sugar
2 3/4 cups whole wheat flour
1/4 cup wheat gluten
1 tsp salt
2 Tblsp nonfat non instant dry milk
1 Tblsp butter/margarine/oil
1 Tblsp vinegar
1/4 cup potato flakes (NOT potato pearls)

Mix ingredients in order listed in mixing bowl of mixer with dough hook attachment (like kitchen-aid) for 12-15 minutes. Let rise until double, 1- 1 1/2 hours. Punch down, and shape into loaf or rolls. Let rise again until double and bake 375 degrees for 20-30 minutes until golden brown and sounds hollow when lightly tapped.
If you are making this recipe in a bread machine, follow your bread machine’s directions for wheat or whole grain selection and add the ingredients in the order listed for their recommendations. (only one loaf will fit in a bread maker)