Whole Wheat Sandwich Bread (Bread Machine) Recipe

This is my favorite whole wheat bread recipe so far! It uses basic ingredients, but results in a high rising loaf that slices wonderfully for sandwiches. You will impress your fans with this homemade bread. :)

Whole Wheat Sandwich Bread (Bread Machine) Recipe

recipe adapted from The Big Book of Bread Machine Recipes by Donna Rathmell German

Ingredients

3/4 cup water

3 Tbsp butter or margarine

1 egg

2 Tbs sugar

1  tsp salt

1 cup whole wheat flour

2 cups flour

1-1/2 tsp yeast

Directions

Add ingredients to the bread machine bowl in the order listed (or as directed by the machine manual.) Select the whole wheat, sweet, or basic cycle OR choose the "dough" cycle (my favorite.)*

*If selecting the dough cycle, once the cycle is complete, lightly flour a clean surface. Turn the dough onto the counter and roll or press into a large rectangle (approximately 15 inches by 9 inches). Begin rolling the dough up along the length of the rectangle, pinching the dough together after each roll. Make the final pinch of the loaf and transfer to a loaf pan to rise for 30-60 minutes, until two inches above the edge of the pan. 

Bake at 425 for 20 minutes or until golden and hollow sounding when tapped. Let cool completely before slicing. 

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Multi-Grain Bran Pancake Mix Recipe

Today we had breakfast for lunch. I heart breakfast for any meal. Do you? Kevin voted for a "grain-y" pancake, and I was all over that. I searched my favorite recipe collection--tastykitchen.com--and found just what I was looking for. These pancakes taste like a bran muffin--which both of us love. It uses a fiber cereal and oats, ground, to add a beautiful nutty flavor and texture. 

Aside from the delicious results of this recipe, you are left with a dry mix that can be stored and used later. I keep mine in an airtight container in the pantry, because I'm sure I'll use it up quickly. You can also keep your mix in the fridge or freezer to keep months longer. But I don't think it'll be necessary. :) 

Multi-Grain Bran Pancake Mix Recipe 

recipe adapted from Tasty Kitchen

Makes 4 cups dry mix (each cup yields 6 pancakes)

Ingredients

For the dry mix:

1 cup Old Fashioned Oats

1/2 cup Fiber One Original Cereal OR Kashi Go Lean Cereal

1-1/2 cup Whole Wheat Flour

2 tsp Baking Soda

1 tsp Baking Powder

1/2 tsp Salt

1/4 cup Sugar

1/4 cup Ground Flax, optional

For making 6 pancakes:

1 cup Dry Mix (recipe above)

2/3 cup Buttermilk*

1/2 Whole Egg, beaten

1 Tbsp Canola Oil

Directions

Using a food processor or blender, grind the oats until fine. Then grind the Fiber One cereal until fine. In a large bowl combine the oats and Fiber One, and the rest of dry mix ingredients. Whisk together well. Store in doubled up plastic freezer bags or sealed plastic container. Store in the pantry or for longer life, in the refrigerator.

When ready to make pancakes, combine the pancake ingredients listed above. Then scoop batter out onto a hot griddle and cook until bubbles form on top, then flip and cook the other side until golden brown.

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100% Whole Wheat Bread Recipe (Bread Machine)

For the sake of comparison, I decided to give the bread machine a chance to stand up to that delicious handmade 100% Whole Wheat Bread I made recently. I have to say, the results were quite delicious. Because the bread machine makes life so easy, I would probably use this recipe most of the time. But I know I'll keep loving the handmade version.

100% Whole Wheat Bread Recipe (Bread Machine)

recipe adapted from Sunbeam Deluxe Bread Baker Manual

Yields 1 loaf

Ingredients

1-1/4 cup Water

2 Tbsp Canola Oil

2 Tbsp Honey 

3 cups Whole Wheat Flour

1 tsp Salt

2 tsp Yeast

Directions

Add ingredients to your bread machine pan according to manufacturer's directions. Select the "dough" setting, if desired. Otherwise, bake from start to finish in the bread machine. If using the dough cycle, wait until the dough is finished. Turn dough onto a lightly floured clean, dry surface. (For visual instructions click HERE.)Form into a 8x15 inch rectangle. Roll up along the length of the dough pinching after each turn. Place the log into a loaf pan that has had the bottom sprayed with non-stick spray. Use the non-stick spray on the top of the loaf to assist with browning without adding fat. Cover with a light tea towel and let rise 30 minutes or until almost double--dough should be risen a bit about the edge of the loaf pan. Bake at 425 for 20 minutes--until golden brown and hollow sounding when tapped. Allow to cool completely on a wire rack before slicing.  

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100% Whole Wheat Bread

I have always been a bread lover, especially when it comes to hearty varieties like this one. With flax seed adding to the whole wheat goodness and a hint of sweetness from the molasses, this bread is out of this world. My new favorite whole wheat bread! It's great for sandwiches, toast, or an afternoon snack. 

Honey Oatmeal Sandwich Bread

recipe from Erica Lea on Tasty Kitchen

Makes 1--9x5 loaf

Ingredients

1-1/2 cup (12 Ounces) Lukewarm Water
3 Tbsp Melted Butter or Canola Oil
2 Tbsp Honey, Molasses, Or Maple Syrup
3-1/2 cups Whole Wheat Flour
1 Tbsp Vital Wheat Gluten
2 Tbsp Flax Meal, Optional
1-1/2 tsp Salt
1-1/2 tsp Instant Yeast

Directions

To prepare the dough:

(Hand Method)
Combine all of the ingredients, and mix them till you have a shaggy dough. The dough will seem wet, but remember: wetter is better. Let the dough rest, covered, for 20 minutes, then knead till smooth and elastic, about 10 minutes. Allow the dough to rise, covered, for 1 to 2 hours, or until it’s puffy and nearly doubled in bulk.

(Mixer Method)
In the bowl of a stand mixer fitted with the dough hook, combine all ingredients and mix them till you have a shaggy dough. The dough will seem wet, but remember: wetter is better. Let the dough rest for 20 minutes, then knead by machine until fairly smooth, about 10 minutes. Allow the dough to rise, covered, for 1 to 2 hours, or until it’s puffy and nearly doubled in bulk.

(Bread Machine Method)
Place all ingredients in bread machine pan and set to the dough cycle.

To shape the loaves:
After the dough has risen, gently deflate the dough, shape it into a log, and place it in a lightly greased large (9×5 inch) bread pan or two small bread pans. Cover the pan with a towel or lightly greased plastic wrap, and allow it to rise in a warm place for about 30 minutes to 1 hour, till it’s crowned about 2 inches over the rim of the pan. Preheat your oven to 350°F about halfway through the rising time.
To bake the loaves:
If desired, brush the top of the loaf with milk or egg white and sprinkle with oatmeal, poppy seeds, nuts, etc. Bake the bread in a preheated 350°F oven for 45 minutes or until it turns a deep brown and sounds hollow when tapped on the bottom. Turn out onto a wire rack to cool completely.

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Wheat Pita Bread

I love a piece of soft, flavorful pita bread. It's the perfect palate for so many uses--sandwiches, dipping, baking into chips, munching. This recipe is so easy once you've conquered your intimidation of yeast, you'll never want to go back to the store bought variety ever again. :)

Whole Wheat Pita Bread

recipe by annies-eats.com

Yields: 8 pitas

Ingredients

2-1/4 tsp instant yeast

1 Tbsp honey

1-1/4 cups warm water (105˚-115˚ F), divided

1-1/2 cups bread flour, divided

1-1/2 cups whole wheat flour, divided

1/4 cup extra-virgin olive oil

1 tsp salt

Cornmeal, for sprinkling

Directions

In the bowl of a stand mixer (or in a bowl by hand), combine the yeast, honey and ½ cup of the water.  Stir gently to blend.  Whisk 1/4 cup of the bread flour and 1/4 cup of the whole wheat flour into the yeast mixture until smooth.  Cover the bowl with plastic wrap and set aside until doubled in bulk and bubbly, about 45 minutes.

Remove the plastic wrap and return the bowl to the mixer stand, fitted with the dough hook.  Add in the remaining 3/4 cup of warm water, 1-1/4 cups bread flour, 1-1/4 cups whole wheat flour, olive oil and salt.  Knead on low speed until the dough is smooth and elastic, about 8 minutes.  Transfer the ball of dough to a lightly oiled bowl, turning once to coat, and let rise in a warm draft-free place, about 1 hour, until doubled in bulk.

Place an oven rack in the middle position.  Place a baking stone in the oven (if using) and preheat to 500˚ F.

Once the dough has risen, transfer to a lightly floured work surface, punch down the dough and divide into 8 equal pieces.  Form each piece into a ball.  Flatten one ball at a time into a disk, then stretch out into a 6½-7 inch circle.  Transfer the rounds to a baking sheet or other work surface lightly sprinkled with cornmeal.  Once all the rounds have been shaped, loosely cover with clean kitchen towels.  Let stand at room temperature for 30 minutes, until slightly puffy.

Transfer 4 pitas, 1 at a time, onto the baking surface.  (Note: These can be baked on a baking stone or directly on the oven racks.) Bake 2 minutes, until puffed and pale golden.  Gently flip the pitas over using tongs and bake 1 minute more.  Transfer to a cooling rack and let cool completely.  Repeat with the remaining pitas.  Store in an airtight container for up to 3 days.

Homemade Whole Wheat Bread (with step by step photos!)

This post has been edited to add lovely photos detailing my every move as I take a lump of dough and create a loaf of deliciousness. 

I know I've posted a few bread recipes in the past, but this is the one I use a couple times a week. I have stopped purchasing store bought bread because this is so healthy and so easy to make. I know exactly what ingredients it contains and it's much much cheaper. 

I use my bread machine to make the dough which takes an hour and a half, then I roll out the dough, let it rise and bake in a loaf pan--this is just because I prefer the texture and shape of the loaf to the bread machine loaf. 

Ingredients

1-1/4 cup water

1 Tbsp butter or margarine, softened

1-1/2 cup whole wheat flour

1-1/2 cup white flour (you can change the proportions of these flours as long as they total 3 cups)

1 tsp sugar (the recipe called for 1/4 cup. yikes!)

1 tsp salt

2 tsp active yeast 

Directions

Put all ingredients in bread machine in the order of the manufacturer's directions. Use the "dough" cycle. When it's finished roll out on a lightly floured surface into an 8 inch by 12-15 inch rectangle. Roll up along the length of the dough pinching after each turn. Place the log into a loaf pan that has had the bottom sprayed with non-stick spray. Use the non-stick spray on the top of the loaf to assist with browning without adding fat. Cover with a light tea towel and let rise 30 minutes or until almost double--dough should be risen a bit about the edge of the loaf pan. Bake at 425 for 20 minutes--until golden brown and hollow sounding when tapped. Allow to cool completely on a wire rack before slicing.  

note: I keep my loaf in a used bread bag. I slice it as I go rather than all at once--this keeps the loaf fresh and moist. 

And now, for your step-by-step viewing pleasure:

1. Remove your rings and lightly flour your surface.

2. I used a nonstick baking mat as my rolling surface.
It's a bit more sanitary then the counter and much easier to clean AND it a hundred times better at keeping the dough from sticking

3. Dough from bread machine pan, prepare to become delicious.

4. Dump the dough out of the machine pan.
It's a globby mess.
You will want to flour your hands to keep from becoming a doughy mess.

5. Roll the dough around, sprinkling lightly with flour.

6. Shape the dough into a log as you're rolling it around in the flour.

7. Use your fingers to flatten the dough, release the air bubbles, and created a nice rectangle.

8. Here we have a perfect rectangle with my hand as a sizing comparison guide for your convenience. you're welcome. :)

9. Now the fun part!
Start rolling the dough towards you along the long side of the rectangle.
Pinch the seam after each rotation.

10. pinch. pinch. pinch.

11. pinch.

12. the final pinch and seal!

13. Turn the lovely roll over and drop in the loaf pan, seam side DOWN.

14. Spray with non-stick cooking spray.

15. Cover with an adorable tea towel. 

I like this vintage one my mom gave me.

It's really from the 70s too! *wink*

16. hello, there, love!

 17. Here we have the loaf after 35 minutes of rising on the warming oven (set on top of oven while it's preheating)

18. Bake at 425 for 20 minutes until the loaf is golden and sounds hollow when tapped. 

19. Slice as you need (not all at once) to preserve freshness!

Whole Grain Granola Bars

If you're looking for a hearty, healthy granola bar then look no further.
Though I had to be all "Melanie" about it and mess with the original recipe, these are still "yum!"
If you're looking for a candy-bar-esque granola bar this probably definitely isn't your thing.
In fact, because I went all creative with the recipe it turned out a little dry for my taste. I added half peanut butter in place of half the honey--I think that could be the biggest source of the problem. That, and I didn't have wheat germ on hand so I used ground flax seed and possibly the grinding resulted in soaking up what moisture there would have been. All that to say, I'll need to give these a second change...with more a legalistic approach to the original recipe. I guess I'm not always perfect in the kitchen after all. ;)

Granola Bar Recipe adapted from raisingolives.com.

Ingredients
2 cups rolled oats
½ cup packed brown sugar
½ cup wheat germ (I used flax seed, ground)
1 teaspoon ground cinnamon
1 cup whole wheat flour
3/4 cup raisins or other mix-ins (optional)
¾ teaspoon salt
1/2 cup honey (I used 1/4 cup honey and 1/4 cup peanut butter, melted)
1 egg, beaten
½ cup canola oil
2 teaspoons vanilla extract

Directions
Preheat oven to 350. Grease a 9×13 baking dish.

In a large bowl mix together oats, brown sugar, flax seed, cinnamon, flour, raisins (or other mix-ins, if using), and salt. Make a well in the center and add the honey, peanut butter, beaten egg, oil, and vanilla extract. Mix well. Pat the mixture evenly into the baking dish.

Bake for 30-35 minutes or until the edges are beginning to turn golden. Cool for 5 minutes and then cut into bars and remove from dish WHILE STILL WARM. Well unless you want to chip it out and use the crumbled pieces for ice cream topping. In that case, just let it cool as long as you wish.

Some substitutions: Olive or peanut or coconut oil rather than canola oil. Regular flour for the whole wheat. Omitting the flax seed or substituting with wheat germ. Add any dried fruit, coconut shavings, sunflower seeds, nuts or even chocolate chips.

Oatmeal Buttermilk Wheat Bread

Adapted from Annie's Eats.

Ingredients

1½ cups rolled oats, divided

1 cup boiling water

¼ cup room temperature water

2 tbsp. + 1 tsp. agave nectar (or honey), divided

2 tsp. instant yeast

1½ cups buttermilk, at room temperature*

½ cup extra virgin olive oil

2½ cups whole wheat flour

2½ cups all-purpose flour

2 tsp. salt

*a substitute for buttermilk can be made by adding 1 Tbsp vinegar or lemon juice for every 1 Cup of milk. Let the mixture sit (and curdle) for at least 5 minutes.

Directions:

Set aside ¼ cup of the rolled oats. Place the remaining oats in a medium bowl. Cover with the boiling water, mix well, and let sit uncovered for 10 minutes, stirring occasionally.

In the bowl of a stand mixer fitted with the paddle attachment, combine the soaked oats, room temperature water, 2 tablespoons of agave, yeast, buttermilk, olive oil, 2 cups of each flour, and salt. Mix briefly on low speed until ingredients are combined. Mix in the remaining ½ cup of each flour.

Switch to the dough hook and knead on low speed for about 10 minutes. The dough will be wet, cling to the hook, and have a satiny finish. (My mixer started getting a bit overheated, so when it was nearing completion of the kneading process I removed the dough onto a lightly floured surface, floured my hands and kneaded manually until no longer overly sticky.)

Place the dough in a lightly oiled bowl, turning once to coat. Cover the bowl with plastic wrap, and let the dough rise in a warm place for 1 hour or until doubled in bulk.

Turn the dough out onto a lightly floured surface, flattening it with your hands to release the excess air bubbles. (I found that the dough could be divided in half to form two regular sized loaves. They may be a bit smaller than the original, but they're just wonderful!) Form the dough into a 12 x 6-inch rectangle and position it so the long side is facing you. Fold the two shorter ends onto the top so that they meet in the middle. Starting with the closest end, roll the dough away from you tightly into a log. Pinch the seam closed. Transfer the loaf to an oiled loaf pan, pressing it so that it reaches all the corners. Mix the remaining agave nectar with ½ a teaspoon of very hot water. Brush over the top of the loaf, and sprinkle with the reserved oats. Let rise for about 30 minutes, just until the loaf rises over the top of the pan.

Preheat the oven to 375˚ F. Bake the loaf for 1 hour (or, if baking two loaves, bake for 25-30 minutes.) Bread is done when it sounds hollow when tapped with your fingertips. Remove from the oven, transfer to a wire rack and allow to cool completely before slicing.

Whole Wheat Buttermilk Pancakes

I know, I'm on some sort of a pancake kick. I'm ok with that. Aren't you? Who doesn't love pancakes? Seriously.

I found this recipe in my trusty Betty Crocker Cookbook. I figured the recipe "as is" wouldn't be nearly as good as Joy's Whole Wheat Banana Walnut Pancakes, so I changed a few things here and there. This recipe is my edited version.

Makes 5- 5" pancakes (thick!)

Ingredients

1 egg

1 cup ap or whole wheat flour

1 tsp baking powder

1/2 tsp salt

1 Tbsp sugar

2 Tbsp vegetable oil

3/4 cup buttermilk*

*buttermilk can be made by adding just under 1Tbsp vinegar or lemon juice to the milk.

In medium bowl, beat the egg until fluffy. Beat in remaining ingredients just until combined. Batter may be lumpy. Don't over mix. Heat griddle over medium heat. It is ready when you drip water on it and the droplets jump around and sizzle. Pour batter onto a hot griddle using 1/4 cup or a small ladle. Flip when bubbles form and pop. Enjoy with syrup or a topping of your choice!

Whole Wheat Oat Pancakes

I combined two recipes from my Taste of Home recipe card catalog to come up with these filling, nutritious, and de-double-licious pancakes. Fast and easy. These are a must.

Ingredients

1 cup oats

1 cup flour (ap or whole wheat)

2 Tbsp sugar

2 tsp baking powder

1 tsp salt

1/2 tsp cinnamon

2 eggs, lightly beaten

1-1/2 cups milk

1/4 cup vegetable oil

1/2 tsp vanilla

Combine oats, flour, sugar, baking powder, salt, and cinnamon in the mixing bowl. Make a well in the center. Combine egg, milk, oil, and vanilla. Pour into the well and stir until just moistened. Pour batter by the 1/4 cupfuls (I use a small ladle) onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown.

6 servings (2 pancakes each)

Whole Wheat Banana Walnut Pancakes

Oh. My. Gosh. These are seriously the best and most fluffy pancakes I have ever had the privilege of eating. It's everything you want out of a pancake you might order in a restaurant only better and healthier and homemade! Kevin's not a huge fan of nuts in his food, and though I loved the addition of walnuts, they could easily be omitted.

Fluffy.

Hearty.

Healthy.

Banana-y.

Deee-licious.

And did I mention FLUFFY?!

Thank you, Joy the Baker, for sharing your love of pancakes with me! I followed the recipe almost exactly--aside from adding the entire egg instead of separating and beating the white (imagine how much fluffier that would make these guys!) and adding in a sprinkle of cinnamon and using skim milk and halving the recipe.

The entire recipe yields approximately 12-4inch pancakes.

Ingredients

1 1/4 cup whole wheat flour

1/3 cup cornmeal

1 Tablespoon sugar

2 teaspoons baking powder

1 teaspoon salt

2 large eggs, separated

1/4 cup vegetable oil, plus additional for brushing the skillet

1 1/2 cup whole milk, plus additional if needed

1 ripe banana, diced or mashed

1/4 cup walnuts, chopped

Whisk together flour, cornmeal, sugar, baking powder and salt in a large bowl Whisk together yolks, oil and 1 1/2 cups milk in another bowl and add to the flour mixture, whisking until smooth. Let batter stand for 5 minutes to allow flour to absorb liquid (batter will thicken).

If batter is too thick to fall easily from a spoon, stir in 1 to 2 tablespoons additional milk.

Fold in banana and walnuts.

Beat egg whites in a large bowl with an electric mixer at moderately high speed until they just hold stiff peaks. With a whisk, gently but thoroughly fold into batter.

Brush a griddle or 12-inch nonstick skillet with oil and heat over moderately high heat until hot but not smoking. Reduce heat to moderate. Working in batches of 4, spoon 2 tablespoons batter per pancake into a hot skillet, spreading it if necessary to form 3- 3 1/2 inch rounds. Cook pancakes until bubbles appear on surface, edges are set and undersides are golden, 45 seconds to 1 minute. Flip pancakes with a metal spatula and cook until undersides are golden and pancakes are cooked through. Lower heat if pancakes brown too quickly and insides aren’t set. Transfer pancakes to plate and serve with Vanilla- Brown Sugar Syrup (recipe below--delicious!) or regular maple syrup. Brush griddle with more oil between batches.

Vanilla-Brown Sugar Syrup

1 1/2 cups packed dark brown sugar

1 1/2 cups water

3 Tablespoon unsalted butter

1/8 teaspoon salt

1 Tablespoon fresh lemon juice

1/2 teaspoon vanilla extract

Combine brown sugar, water, butter, and salt in a 2-quart heavy saucepan and bring to a oil, stirring until sugar is dissolved. Boil until syrupy and reduced to about 1 1/2 cups, about 12-15 minutes. Remove from heat and stir in lemon juice and vanilla, then let cool to warm or room temperature.

Pumpkin Pancakes

When I saw Annie post this recipe yesterday (and realized they were originally posted by Joy the Baker, another favorite of mine) I really wanted to try them. I love pancakes and with a recent change in my diet (that is, I'm not going to be gluten free for the time being. It doesn't seem to be the problem so we're experimenting with other possibilities.), I couldn't wait! Kevin didn't seem too thrilled with the idea of pumpkin pancakes, but I showed him Annie's picture and we decided to have them for breakfast this morning.

They were not only easy to make (with ingredients most people keep on hand), but they are absolutely delicious. Not too heavy (as I thought they might be) and not too "pumpkin-y." It's just the right amount of spice and all the ingredients minus a teeny tiny bit of oil is perfectly healthy!

I cut the recipe in half and used whole wheat flour in place of the ap flour to boost nutrition.

Pumpkin Spice Pancakes

Ingredients:

1¼ cups all-purpose flour or whole wheat flour

2 tbsp. brown sugar

2 tsp. baking powder

¼ tsp. salt

¾ tsp. ground cinnamon

¼ tsp. ground nutmeg

Dash of ground ginger

Dash of ground cloves

1 cup milk

½ cup pumpkin puree

1 large egg

2 tbsp. vegetable oil or melted butter

In a medium mixing bowl, combine the flour, brown sugar, baking powder, salt and spices and stir with a fork to combine. Mix together the milk, pumpkin puree, egg and oil or butter in a liquid measuring cup. Add the wet ingredients to the dry ingredients and whisk together just until combine. (The batter may still have a few lumps - that is okay.)

Preheat the oven to 200° F. Have an oven safe plate or serving dish ready. Heat a greased skillet or griddle over medium heat. Once the skillet is hot, add a 1/3 cup scoop of batter to the pan. Let cool until bubbles begin to form on the top surface. Carefully flip with a spatula and cook the second side until golden brown, a couple minutes more. Transfer the cooked pancake to the oven safe dish, and place in the oven to keep warm. Repeat with the rest of the batter until it has all been cooked, regreasing the pan as needed. Serve with cinnamon sugar, maple syrup, and/or whipped cream.

Four-Grain Batter Bread

This low fat, no knead batter bread is the easiest way to get delicious homemade bread without a lot of hastle (for those of you who may consider kneading and rising and rising and kneading for hours and hours a hastle!)  This recipe comes to me from my ever-present trusty sidekick, The Betty Crocker Cookbook.  I would definitely recommend trying this recipe--whether you're looking for sandwich bread, a lovely dinner loaf, or mini loaves to sell at a church bakesale (like I made this time around).  And don't be afraid of the whole "bread making" thing.  You can do it, I know you can!  :D  

The first time I tried this recipe last summer I cut the recipe in half and Kevin and I absolutely loved the moist loaf and used it for sandwiches, toast, etc.   As I already mentioned,  this time I attempted to utilize my 8 mini loaf pan and they turned out beautifully.  I was kind of afraid I would mis-judge the amount of dough for each "compartment" and they would rise out of their sections and look like volcano bread...rendering them un-sellable (and turning them over to my faithful husband).  However, I guessed just right for once and am so pleased with the 16 mini loaves (and the 1 odd shaped loaf I made out of the leftovers gave to Kevin to test.  He gave it two thumbs up!)  Be sure to check out the optional recipe alteration (esp. if you don't have wheat germ on hand...like I don't.) 

Prep time:  15 minutes

Rise:  30 minutes

Bake:  25 minutes

Yields: 2 loaves, 16 slices each

Cornmeal

4 1/2 to 4 3/4 cups all purpose or bread flour

2 Tbsp sugar

1 tsp salt

1/4 tsp baking soda

2 packages (4 1/2 tsp) regular or quick active dry yeast

2 cups milk

1/2 cup water

1/2 cup whole wheat flour

1/2 cup wheat germ

1/2 cup quick-cooking oats

1.  Greast bottoms and sides of two 8x4 inch loaf pans with shortening or spray with cooking spray;  sprinkle with cornmeal.

2.  In large bowl, mix 3 1/2 cups of the all purpose flour, the sugar, salt, baking soda and yest.  In 1 quart saucepan (or in microwave), heat milk and water over medium heat, stirring occasionally, until very warm (120 to 130 F...keep in mind boiling is 212 F).  Add milk mixture to flour mixture.  Beat with electric mixer on low speed until moistened.  Beat on medium speed 3 minutes, scraping bowl occasionally.

3.  Stir in whole wheat flour, wheat germ, oats and enough remaining all purpose flour to make a stiff batter.  Divide batter evenly between pans.  Round tops of loaves by patting with floured hands.  Sprinkle with cornmeal.  Cover loosely with plastic wrap and let rise in warm place about 30 minutes or until batteris about 1 inch below tops of pans. 

4.  Heat oven to 400F.

5.  Bake about 25 minutes or until tops of loaves are light brown.  Remove from pans to wire rack to cool completely.  

Optional Recipe Alteration:  

Whole Wheat Batter Bread

Increase whole wheat flour to 2 cups.  Omit wheat germ and oats.  Stir in 1 cup raisins (I did NOT include raisins!) with the second addition of all purpose flour.  

Honey Wheat Rolls/Sandwich Buns

In an effort to prepare in advance for the bridal shower I am planning, I decided to bake the sandwich rolls and freeze them until the party day.  It was completely simple to throw together if you have a bread machine.  This recipe was recommended by recipezaar.com. The only hands on work that is necessary is shaping the dough into the rolls or bun sizes of your preference (keeping in mind that they will rise for an hour--doubling in size--and then bake--which will increase their size yet again).  Enjoy!

Ingredients

1 1/4 cups warm milk

1 egg, beaten

2 tablespoons butter, softened

1/4 cup honey

3/4 teaspoon salt

2 3/4 cups bread flour

1 cup whole wheat flour

1 1/4 teaspoons bread machine yeast

2 tablespoons butter, melted

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer.

Select dough cycle; press start.

When dough cycle has finished, turn dough out onto a lightly floured surface and shape into rolls by pinching and pulling the dough into balls, with smooth side facing up.

Place on lightly greased cookie sheets; cover and let rise until doubled, about 1 hour.

Meanwhile, preheat oven to 350 degrees F (175 degrees C).

Bake in preheated oven for 10 to 15 minutes.

Alternative: These can be stored after shaping in the refrigerator until ready for rise.

Simply remove from fridge and allow to come to room temperature, which is usually all the additional rising time they need.

They should be approximately double the size after shaping.

Bake as usual.